Fall Harvest Pasta Salad

Fall is a beautiful time of year, filled with vibrant colors and harvests of fresh produce. It’s also a perfect opportunity to whip up a delightful dish that celebrates the season, and nothing does it quite like a Fall Harvest Pasta Salad. This recipe combines the earthiness of roasted butternut squash with the sweetness of dried cranberries, all finished off with a tangy dressing. This salad is not only a feast for the eyes but also a delicious, nutritious option that works wonderfully as a side dish for holiday gatherings or a light meal on a crisp autumn day.

Why You’ll Love Making It

When it comes to seasonal cooking, this Fall Harvest Pasta Salad truly shines. Here’s why you should add it to your repertoire:

• Quick and Easy: Perfect for weeknight dinners, this salad can be thrown together in a matter of minutes. It’s made with straightforward ingredients, making it easy to prepare even on busy days.
• Flavorful and Festive: The combination of roasted butternut squash, crunchy walnuts, and sweet cranberries gives the salad a wonderful balance of flavors and textures, making it a well-rounded dish.
• Nutritious and Satisfying: With whole grains from the pasta and fresh ingredients, it’s a wholesome offering that can fit into many diet plans.

“This Fall Harvest Pasta Salad is my go-to recipe for autumn gatherings! The flavors together are simply magical.” – A delighted home cook.

Your Easy Cooking Guide

Making this Fall Harvest Pasta Salad is as simple as it gets. Follow these easy steps to enjoy a delicious dish that not only pleases the palate but also brings the essence of fall to your table.

Gather Your Ingredients

Here’s everything you’ll need to create this hearty salad:

• 8 oz pasta (you can use fusilli or rotini)
• 1 cup butternut squash (roasted and cubed)
• 1 cup dried cranberries
• 1/2 cup feta cheese (crumbled)
• 1/4 cup walnuts (chopped)
• 1/4 cup red onion (diced)
• 1/4 cup fresh parsley (chopped)
• 1/4 cup olive oil
• 2 tbsp apple cider vinegar
• Salt and pepper to taste

Feel free to swap the pasta for a gluten-free option or add some roasted chickpeas for added protein!

Step-by-Step Directions

1. Cook the pasta according to the package instructions. Once cooked, drain and let it cool down.
2. In a large mixing bowl, combine the roasted butternut squash, dried cranberries, crumbled feta cheese, chopped walnuts, diced red onion, and fresh parsley.
3. In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper until well combined.
4. Add the cooled pasta to the large bowl with the vegetables and pour the dressing over the top.
5. Toss everything together gently until it’s all well mixed.
6. Serve either chilled or at room temperature for the best flavor experience.

Serving Ideas

To elevate your Fall Harvest Pasta Salad, consider these delightful serving suggestions:

• Pair it with roasted chicken or a hearty vegetable soup for a complete meal.
• Add a sprinkle of freshly cracked black pepper or a squeeze of lemon right before serving for an extra kick.
• Serve it on a bed of arugula or spinach for a stunning presentation.

Best Way to Store Fall Harvest Pasta Salad

If you happen to have leftovers (which is a rare occurrence with this dish!), follow these storage tips:

• Refrigeration: Keep the pasta salad covered in an airtight container. It should stay fresh for up to 4 days in the fridge.
• Freezing: While not ideal for this particular salad due to the textures, you can freeze the components separately to enjoy later.
• Reheating: If you choose to reheat, warm it gently to avoid wilting the fresh herbs and drying out the squash.

Expert Advice

For the best results, keep these tips in mind:

• Roasting the Squash: To enhance the sweetness of the butternut squash, roast it until caramelized. A sprinkle of cinnamon during roasting can add a lovely warmth to the flavor.
• Fresh Herbs: Use fresh parsley for garnish right before serving to keep the color vibrant.
• Balancing Flavors: Don’t shy away from taste-testing your dressing. Adjust the acidity by adding a bit more apple cider vinegar if desired.

Flavor Variations

Looking to mix things up? Try these creative twists on the original recipe:

• Add Protein: Toss in some grilled chicken or chickpeas for a heartier meal.
• Different Cheese: Swap the feta for goat cheese or skip the cheese entirely for a dairy-free option.
• Other Vinaigrettes: Experiment with a balsamic vinaigrette or citrus-based dressing to transform the flavor profile completely.

Your Questions Answered

What’s the prep time for this dish?
The prep time is around 15 minutes, plus cooking time for the pasta and roasting the squash.

Can I make this salad ahead of time?
Absolutely! This salad stores well, so you can make it a day ahead for even better flavor as it mingles overnight.

What’s the best way to incorporate leftovers?
Leftover pasta salad can be added to wraps or served alongside grilled meats for a quick lunch!

Enjoy making this delicious Fall Harvest Pasta Salad and let it become a staple for your autumn gatherings!

Fall Harvest Pasta Salad

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• Author: amanda-hart
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A vibrant pasta salad featuring roasted butternut squash, dried cranberries, and a tangy dressing, perfect for autumn gatherings.

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Ingredients

Scale 1x2x3x

• 8 oz pasta (fusilli or rotini)
• 1 cup butternut squash (roasted and cubed)
• 1 cup dried cranberries
• 1/2 cup feta cheese (crumbled)
• 1/4 cup walnuts (chopped)
• 1/4 cup red onion (diced)
• 1/4 cup fresh parsley (chopped)
• 1/4 cup olive oil
• 2 tbsp apple cider vinegar
• Salt and pepper to taste

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Instructions

1. Cook the pasta according to the package instructions. Once cooked, drain and let it cool down.
2. In a large mixing bowl, combine the roasted butternut squash, dried cranberries, crumbled feta cheese, chopped walnuts, diced red onion, and fresh parsley.
3. In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper until well combined.
4. Add the cooled pasta to the large bowl with the vegetables and pour the dressing over the top.
5. Toss everything together gently until it’s all well mixed.
6. Serve either chilled or at room temperature for the best flavor experience.

Notes

For a gluten-free option, use gluten-free pasta. You can also add roasted chickpeas for extra protein.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Salad
• Method: Mixing
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 20g
• Sodium: 300mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 6g
• Protein: 10g
• Cholesterol: 20mg

Keywords: pasta salad, autumn recipe, butternut squash, fall recipes, healthy salad