There’s a certain kind of joy that comes with turning the vibrant colors of autumn into something you can toss in a bowl. The Fall Harvest Pasta Salad is like a seasonal hug—an irresistible combination of nutty whole wheat pasta, tender roasted butternut squash, and those caramelized Brussels sprouts we all adore. Each forkful delivers a playful crunch from diced apples and chopped pecans, while tangy dried cranberries and crumbled feta add pops of flavor that dance on your taste buds. This recipe is all about celebrating those crisp fall mornings and cozy evenings, packing every bite with the warmth of maple and the gentle spice of cinnamon.
When you sit down with this salad, you’ll notice it’s far from your average pasta dish. It effortlessly bridges lunch and dinner, delivers about 450 calories of wholesome goodness, and requires just 15 minutes of prep time, 30 minutes of cooking, and a half-hour rest so flavors can mingle. Perfect for beginners, this recipe transforms seasonal produce into a hearty meal that’s as healthy as it is beautiful. Whether you’re meal-prepping for the week or entertaining friends, this vibrant autumn dish becomes a conversation starter—inviting everyone to savor the essence of fall in every bite.
KEY INGREDIENTS IN FALL HARVEST PASTA SALAD
To make this vibrant Fall Harvest Pasta Salad come together, you’ll need a handful of simple yet magic-making ingredients. Each one brings its own character to the bowl—healthful whole grains, roasted vegetables, crisp fruit, creamy cheese, and a drizzle of sweet-and-tangy dressing.
- Whole wheat pasta
Provides a hearty, nutty base packed with fiber. Rotini or penne’s spirals and tubes really catch the dressing and bits of roasted veggies, making every bite a balanced flavor bomb.
- Olive oil
Acts as the binding agent for roasting and the smooth carrier in the dressing. Its fruity richness enhances the sweetness of squash and apples while adding a silky mouthfeel.
- Butternut squash
Offers a naturally sweet, buttery texture when roasted. It softens perfectly in the oven, contrasting delightfully with the crisp greens and crunchy pecans.
- Brussels sprouts
Halved and roasted until golden brown, they develop a deeply savory, slightly nutty edge that complements the autumnal sweetness in the salad.
- Apple
Adds bright freshness and a crisp bite. Its natural tartness balances the sweet-tart notes of dried cranberries and maple syrup in the dressing.
- Dried cranberries
Infuse chewy bursts of tangy sweetness throughout the dish, echoing the fall season and tying together savory and sweet components.
- Feta cheese
Crumbled for creamy, salty pops that cut through the sweetness of squash and maple syrup, adding a tangy depth.
- Chopped pecans
Provide a toasted crunch and earthy flavor, rounding out the textures and celebrating autumn’s best nuts.
- Salt and pepper
Essential seasonings that elevate all the flavors—used in both the roasting and dressing stages to bring harmony to the salad.
- Apple cider vinegar
Delivers bright acidity in the dressing, lifting the creaminess of oil and highlighting the sweetness in the ingredients.
- Maple syrup
Brings warm, natural sweetness that melds beautifully with the cinnamon and vinegar for a true autumn profile.
- Dijon mustard
Adds a subtle sharpness and helps emulsify the dressing, ensuring a smooth, cohesive coating.
- Cinnamon
A warm spice that evokes crisp fall days, enhancing the maple’s sweetness and tying the dressing together.
HOW TO MAKE FALL HARVEST PASTA SALAD
Let’s dive into crafting this colorful salad step by step. You’ll move from cooking pasta to roasting veggies, then whisk up a dreamy dressing that pulls everything together in a flavor-packed toss.
1. Cook the pasta according to package instructions. Once al dente, drain and rinse under cold water to stop the cooking process and ensure the noodles stay firm. Set aside to cool slightly.
2. Preheat your oven to 400°F (200°C). In a large bowl, toss the cubed butternut squash and halved Brussels sprouts with olive oil, salt, and pepper until every piece is lightly coated. Spread them in a single layer on a baking sheet.
3. Roast for 20–25 minutes, or until the squash is tender when pierced with a fork and the Brussels sprouts are crispy and browned on the edges. The caramelization brings out an irresistible depth of flavor.
4. In a large mixing bowl, combine the cooked pasta, warm roasted vegetables, diced apple, dried cranberries, crumbled feta cheese, and chopped pecans. Gently toss so the ingredients mingle without breaking the squash apart.
5. In a small bowl, whisk together apple cider vinegar, olive oil, maple syrup, Dijon mustard, cinnamon, salt, and pepper. Keep stirring until the dressing is smooth and emulsified.
6. Drizzle the dressing over the salad and use a gentle folding motion to ensure every component is evenly coated. The warm veggies will absorb some of the dressing, infusing the pasta with flavor.
7. Serve immediately while still slightly warm, or refrigerate for 30 minutes to let the flavors meld fully. This brief rest time lets the dressing deepen and brings everything into harmony.
SERVING SUGGESTIONS FOR FALL HARVEST PASTA SALAD
When it comes to presenting this hearty salad, you’ve got plenty of options that will make it shine at any gathering. Its adaptability means you can go casual for a weeknight dinner or fancy for a festive brunch. Use these suggestions to highlight the fall flavors and textures at their best.
- Serve in mason jars for a charming grab-and-go lunch. Layer the salad with the dressing at the bottom, veggies in the middle, and pasta on top to keep everything crisp until you’re ready to shake and enjoy.
- Offer as a warm side dish alongside grilled sausages or roasted chicken. The roasted vegetables retain their heat, and the pasta absorbs the dressing beautifully, making it feel like a comfort-food staple.
- Boost the protein by topping with grilled chicken or chickpeas. Marinate the protein in lemon and herbs, then place it over the salad just before serving for an all-in-one meal.
- Garnish with a handful of fresh parsley or mint leaves and an extra drizzle of olive oil for a vibrant, restaurant-worthy finish. The green herbs add brightness and a lovely pop of color.
HOW TO STORE FALL HARVEST PASTA SALAD
Proper storage is key to keeping this salad tasting as fresh and vibrant as the day you made it. The interplay of textures—soft squash, crisp apples, and creamy dressing—can shift if left out too long, so follow these tips to maintain optimal flavor and crunch.
- Refrigerate in an airtight container
Transfer the salad to a well-sealed container within an hour of mixing. This prevents oxidation and keeps ingredients like apples and squash from becoming mushy.
- Store dressing separately
If you anticipate leftovers or meal-prepping, pack the dressing in a small jar or container. Pour it on just before serving to preserve the crunch of nuts and fruit.
- Consume within 2–3 days
The salad holds well in the fridge for up to three days. As flavors meld over time, taste-test before serving and adjust seasoning if needed with a pinch of salt, pepper, or an extra splash of vinegar.
- Avoid freezing
Freezing alters the texture of the roasted vegetables and apples, making them watery upon thawing. For the best experience, stick to refrigeration.
CONCLUSION
What started as a simple idea to gather fall’s best harvest items in one bowl has blossomed into a dish that’s as nourishing as it is eye-catching. The Fall Harvest Pasta Salad showcases whole wheat pasta mingling effortlessly with sweet butternut squash, savory Brussels sprouts, crisp apples, and crunchy pecans. Topped off with tangy feta and a maple-cinnamon vinaigrette, it becomes a full meal that’s perfect for both lunch and dinner. You’ve got a beginner-friendly recipe that takes just under an hour from start to finish (including a little rest time!) and yields about 450 calories of wholesome goodness per serving.
Feel free to print this article or bookmark it for later—this salad is seasonal enough to become your annual fall favorite. You can even find a handy FAQ below to answer common questions and troubleshoot any tweaks you might want to make. If you try this recipe, I’d love to hear how it turned out! Drop a comment, share your tweaks, or ask any questions you might have. Your feedback helps make our kitchen conversations richer and inspires new twists on these vibrant autumn flavors. Enjoy every colorful, crunchy, and cozy mouthful!
Fall Harvest Pasta Salad
Description
This Fall Harvest Pasta Salad combines roasted butternut squash and crispy brussels sprouts with fresh apples and tangy feta, creating a perfect blend of flavors and textures.
Ingredients
Instructions
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Cook the pasta according to package instructions. Drain, rinse under cold water and set aside.
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Preheat your oven to 400°F (200°C). Toss the butternut squash and brussels sprouts with olive oil, salt, and pepper, then spread on a baking sheet.
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Roast for 20-25 minutes, or until the squash is tender and the brussels sprouts are crispy and browned.
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In a large bowl, combine the cooked pasta, roasted vegetables, diced apple, dried cranberries, feta cheese, and chopped pecans.
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In a small bowl, whisk together apple cider vinegar, olive oil, maple syrup, Dijon mustard, cinnamon, salt, and pepper until well combined to make the dressing.
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Drizzle the dressing over the salad and toss gently to combine all ingredients evenly.
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Serve immediately or refrigerate for 30 minutes to let the flavors meld together.
Note
- For a nut-free version, substitute roasted pumpkin seeds for the pecans.
- This salad can be made a day ahead and stored in the refrigerator.
- For added protein, consider adding grilled chicken or chickpeas.
- Swap feta with goat cheese for a different flavor profile.
- The salad tastes great both warm and cold, making it perfect for any occasion.
