There’s nothing quite like gathering around the table as the leaves start to flutter outside the window, bringing that unmistakable crispness in the air. Autumn Harvest Fall Pasta Salad celebrates the earthy warmth of roasted butternut squash and Brussels sprouts, balanced with the bright sweetness of apple and cranberries. Each forkful offers a delightful contrast—creamy crumbles of feta cheese nestle against tender pasta, while pumpkin seeds add a playful crunch that makes every bite feel like a mini fall festival in your mouth. This vibrant, hearty pasta salad is a testament to how simple ingredients—chosen at the peak of the season—can come together to create an unforgettable dish that feels both homey and just a bit fancy.
When I first whipped up this salad during a busy week of holiday prep, I expected the classic potluck nod of approval. Instead, it stole the spotlight. Neighbors were asking for the recipe, and even the pickiest eaters went back for seconds. With just 15 minutes of hands-on prep, 25 minutes of roasting time, and a recommended 30 minutes of chilling, you’ll have a gorgeous dish that practically assembles itself while you wrap gifts or set the table. Clocking in at just 350 calories, it’s both a healthy salad and a festive holiday dish—perfect for lunch, dinner, or as a star side on your next gathering spread.
KEY INGREDIENTS IN AUTUMN HARVEST FALL PASTA SALAD
Every great recipe starts with a lineup of good-quality ingredients that shine on their own and complement each other beautifully. In this pasta salad, we let the season’s best produce and pantry staples do the talking. From the tender-roasted squash to the crisp apples, each element has a distinct character and purpose.
- Pasta of choice
Whether you go for penne, fusilli, or another favorite, pasta is the hearty base that holds all the flavors. Its ridges or twists capture dressing, cheese, and veggie morsels so every bite is balanced.
- Butternut squash
Roasting brings out its natural sweetness and creates a buttery texture. Cubed and caramelized, it provides warmth and a subtle nutty flavor that’s essential for autumn vibes.
- Brussels sprouts
Halving and roasting them transforms these mini cabbages into tender, slightly crisp bites. Their mild bitterness creates a delicious counterpoint to sweeter ingredients.
- Apple
Diced apples add a fresh, juicy crunch and a hint of tartness. They brighten the salad, keeping it lively and refreshing.
- Dried cranberries
Tiny bursts of chewy sweetness that celebrate fall flavors. They mingle with the other ingredients for a jewel-like pop of color and taste.
- Pumpkin seeds
Toasted to enhance their natural nuttiness, these seeds bring a lovely crunch and a boost of healthy fats.
- Feta cheese
Crumbled over the top, it adds a tangy creaminess that binds everything together and lends a Mediterranean flair.
- Olive oil
Used both for roasting and dressing, it carries flavor and ensures a glossy finish.
- Apple cider vinegar
Gives the dressing a bright, tangy punch that balances the richness of roasted vegetables and cheese.
- Maple syrup
A touch of sweetness to round out the vinegar’s acidity and complement the autumn theme.
- Salt and pepper
Simple seasoning that enhances each component’s natural flavors.
- Fresh parsley (optional)
A sprinkle of green for garnish, offering a fresh herbal note and visual contrast.
HOW TO MAKE AUTUMN HARVEST FALL PASTA SALAD
Let’s walk through the steps to bring this colorful salad to life. You’ll blend roasting, cooking, and simple whisking techniques into a seamless workflow that maximizes flavor while keeping things beginner-friendly.
1. Preheat your oven to 400°F (200°C). This high heat is key to achieving those golden-brown edges on your vegetables, unlocking deep, caramelized flavors that make this salad stand out.
2. Place the cubed butternut squash and halved Brussels sprouts on a baking sheet. Drizzle with 1 tablespoon of olive oil, season generously with salt and pepper, and toss until each piece is evenly coated. Spreading them in a single layer ensures they roast uniformly.
3. Roast in the preheated oven for 20–25 minutes or until the vegetables are tender and slightly browned around the edges. Once perfectly golden, remove the sheet pan and let the veggies cool just enough so they won’t wilt other ingredients.
4. While the vegetables are roasting, cook the pasta according to package instructions until al dente. Drain it well and transfer it to a large bowl to cool, preventing it from getting soggy when combined with the warm veggies.
5. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, apple cider vinegar, maple syrup, and a pinch of salt and pepper. This simple dressing is tangy-sweet perfection.
6. In a large bowl, combine the cooked pasta, roasted vegetables, diced apple, dried cranberries, and pumpkin seeds. Each ingredient brings its own texture and taste, so mix gently to keep the squash cubes intact.
7. Pour the dressing over the salad and toss lightly, ensuring every strand and chunk is coated in that bright vinaigrette.
8. Add the crumbled feta cheese and toss once more—just enough to distribute the creamy bits without smearing them completely.
9. Garnish with fresh parsley if desired. Then chill in the refrigerator for at least 30 minutes to let the flavors meld and intensify before serving.
SERVING SUGGESTIONS FOR AUTUMN HARVEST FALL PASTA SALAD
When it comes to plating and pairing this Autumn Harvest Fall Pasta Salad, presentation and accompaniment can elevate the experience. Whether you’re hosting a casual lunch or brightening up a holiday buffet, these serving ideas will make your salad shine.
- Serve it well-chilled in a wide, shallow bowl so every swirl of color is on display. Letting it rest in the fridge allows the dressing to fully penetrate each ingredient, intensifying the flavors.
- Pair with a side of warm garlic bread or crusty baguette. The crunchy bread is perfect for scooping up any leftover dressing and adds a contrast in temperature and texture.
- Top individual portions with an extra drizzle of extra-virgin olive oil and a few fresh parsley sprigs right before plating. This finishing touch adds gloss, freshness, and a pop of green that’s irresistibly inviting.
- Offer a small bowl of toasted walnuts or additional pumpkin seeds on the side. Guests can sprinkle more nutty crunch if they crave an extra layer of texture during the meal.
HOW TO STORE AUTUMN HARVEST FALL PASTA SALAD
Storing your Autumn Harvest Fall Pasta Salad properly ensures those autumn flavors stay vibrant and textures remain delightful. With a few simple steps, you can keep this salad fresh for lunches, leftovers, or next-day gatherings.
- Transfer to an airtight container and place in the refrigerator. This prevents any lingering odors or moisture from affecting the salad’s crispness and keeps the flavors pure.
- If you know you’ll be serving it the next day, consider storing the dressing separately in a small jar. Add it right before serving to ensure the pasta and veggies don’t become overly soft.
- For longer storage—up to 3 days—line the bottom of the container with a paper towel. The towel absorbs excess moisture released by the vegetables, preserving that perfect al dente bite.
- Avoid freezing: the delicate texture of roasted squash, Brussels sprouts, and fresh apples can turn mushy once thawed. Keep this pasta salad in the fridge where each component stays at its peak.
CONCLUSION
From the first roast to the final toss, Autumn Harvest Fall Pasta Salad is a celebration of seasonal produce, vibrant textures, and cozy flavors. Beginner-friendly and requiring just over an hour from start to finish (including chill time), this dish seamlessly blends tender roasted vegetables, crisp apples, crumbly feta, and a tangy-sweet dressing. Whether you’re planning a simple lunch, a festive holiday spread, or meal prep for the week, this salad adapts beautifully. Its versatility lets you swap in your favorite produce or nuts, and the bright vinaigrette ties every element together with just enough tang to make you crave that next bite.
Feel free to print this recipe and save it for rainy afternoons when you need a bit of fall sunshine on your plate. You can also jot down notes on how you personalized the salad or adjusted the seasoning to suit your taste. Below, you’ll find a FAQ section addressing common questions, from ingredient swaps to reheating tips. And if you try this Autumn Harvest Fall Pasta Salad, please leave a comment or ask any questions you might have. Your feedback and stories—whether it’s a family’s rave review or an inventive twist you discovered—make cooking even more rewarding. Enjoy every vibrant forkful!
Autumn Harvest Fall Pasta Salad
Description
Tossed with roasted butternut squash, Brussels sprouts, crisp apples, and a touch of feta, this pasta salad bursts with fall flavors in every bite. Ideal for gatherings or meal prep!
Ingredients
Instructions
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Preheat your oven to 400°F (200°C).
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Place the cubed butternut squash and halved Brussels sprouts on a baking sheet. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and toss to coat.
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Roast in the preheated oven for 20-25 minutes or until the vegetables are tender and slightly browned. Remove from the oven and let cool.
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While the vegetables are roasting, cook the pasta according to package instructions. Drain and set aside to cool.
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In a small bowl, whisk together the remaining 1 tablespoon of olive oil, apple cider vinegar, maple syrup, salt, and pepper to make the dressing.
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In a large bowl, combine the cooked pasta, roasted vegetables, diced apple, dried cranberries, and pumpkin seeds.
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Pour the dressing over the salad and gently toss to combine all ingredients.
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Add the crumbled feta cheese and toss lightly.
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Garnish with fresh parsley if desired. Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Note
- This pasta salad is versatile; feel free to add or substitute any veggies you prefer.
- For a nutty crunch, toasted nuts like walnuts can be added.
- Little festive holiday spirit? Use red and green apples for a colorful touch.
- This dish can be made a day ahead, making it a perfect choice for meal prep or holiday gatherings.
