Okay, picture this: crunchy leaves underfoot, a cozy sweater, and a big bowl of the most amazing Fall Harvest Pasta Salad. Seriously, is there anything better? I just *love* fall – the colors, the smells, and especially the food! And this salad? It’s like autumn in a bowl. The first time I made it, my family devoured it! Even my picky eater asked for seconds (a total win!).
This isn’t your boring summer picnic pasta salad. Nope! We’re talking roasted butternut squash so sweet it’s practically candy, tangy cranberries, and crunchy pecans. It’s all tossed together with perfectly cooked pasta and a super simple, yet totally delicious, maple-Dijon dressing. Trust me, the flavors just *pop*! It’s the perfect dish for potlucks, Thanksgiving (hello, easy side!), or just a regular weeknight when you’re craving something comforting and delicious. This Fall Harvest Pasta Salad recipe is about to become your new go-to!
Why You’ll Love This Fall Harvest Pasta Salad
Quick and Easy Fall Harvest Pasta Salad
Seriously, who has tons of time to cook? Not me! This Fall Harvest Pasta Salad comes together in under an hour – 20 minutes of prep and 25 minutes of roasting. Boom! Dinner (or lunch!) is served.
Bursting with Fall Flavors in This Pasta Salad
Butternut squash, Brussels sprouts, cranberries, pecans…are you drooling yet? The combination of sweet, savory, and crunchy is just *amazing*. My favorite part is how the maple-Dijon dressing ties it all together. Yum!
A Vegetarian Delight: Fall Harvest Pasta Salad
It’s vegetarian, which is great for meatless Mondays (or any day, really!). But the best part? You can totally customize it! Add your favorite veggies or protein – it’s super versatile.
Fall Harvest Pasta Salad Ingredients
Okay, let’s gather our goodies! Here’s what you’ll need to make this amazing Fall Harvest Pasta Salad. Don’t skimp on the fresh stuff – it makes all the difference!
- 1 pound penne pasta (or rotini – whatever you have!)
- 1 cup butternut squash, cubed (about 1/2-inch pieces is perfect)
- 1 cup Brussels sprouts, halved (smaller ones are best!)
- 1/2 cup dried cranberries (I like the sweetened ones, but use whatever you prefer)
- 1/2 cup pecans, chopped (walnuts work too, if that’s what you have on hand!)
- 1/4 cup olive oil (extra virgin is my go-to!)
- 2 tablespoons apple cider vinegar (adds that little tang!)
- 1 tablespoon maple syrup (the *real* stuff, please!)
- 1 teaspoon Dijon mustard (just a little kick!)
- Salt and pepper to taste (don’t be shy!)
How to Make Fall Harvest Pasta Salad: Step-by-Step Instructions
Alright, let’s get cooking! This Fall Harvest Pasta Salad is super easy to make, I promise. Just follow these simple steps, and you’ll have a delicious and beautiful salad in no time. Don’t worry if you mess up – even I do sometimes! It’s all part of the fun.
Step 1: Cook the pasta. First things first, get that pasta going! Cook it according to the package directions. I usually use penne or rotini, but honestly, any short pasta shape will work. Once it’s cooked al dente (that means slightly firm to the bite!), drain it and rinse it with cold water. This stops the cooking and keeps the pasta from getting mushy. Nobody wants mushy pasta salad!
Step 2: Roast the veggies. Okay, while the pasta’s cooking, let’s get those veggies roasted. Preheat your oven to 400°F (200°C). This is important – you want a nice, hot oven for perfectly roasted veggies. Toss the cubed butternut squash and halved Brussels sprouts with a drizzle of olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet. Don’t overcrowd the pan, or they’ll steam instead of roast! Roast for 20-25 minutes, or until the veggies are tender and slightly browned. You’ll know they’re ready when you can easily pierce them with a fork. Mmm, that roasted smell is just the best!
Step 3: Make the dressing. While the veggies are roasting, let’s whip up the dressing. In a large bowl (this will be the same bowl we use for the whole salad, so make sure it’s big enough!), whisk together the olive oil, apple cider vinegar, maple syrup, and Dijon mustard. Whisk it all together until it’s nice and smooth. Taste it and adjust the seasonings as needed. More maple syrup if you like it sweeter, more Dijon if you want a little extra zing!
Step 4: Combine everything! Once the pasta is cooked and drained, and the veggies are roasted to perfection, it’s time to bring it all together. Add the cooked pasta, roasted vegetables, dried cranberries, and chopped pecans to the bowl with the dressing.
Step 5: Toss and season. Gently toss everything together until it’s evenly coated with the dressing. Season with salt and pepper to taste. Don’t be afraid to add a little extra! The flavors will meld together as it sits.
Step 6: Serve! You can serve this Fall Harvest Pasta Salad right away, or chill it in the fridge for later. I actually think it tastes even better after it’s had a chance to sit for a while and the flavors have really had a chance to mingle. Serve it chilled or at room temperature – it’s delicious either way! Enjoy!
Tips for the Perfect Fall Harvest Pasta Salad
Want to take your Fall Harvest Pasta Salad from good to *amazing*? Here are a few little tricks I’ve learned along the way to make it extra special. Trust me, these little details make all the difference!
Roasting Vegetables for the Best Fall Harvest Pasta Salad
Roasting the veggies just right is key! Make sure you spread them out in a single layer on the baking sheet – seriously, don’t overcrowd! Overcrowding leads to steaming, and we want that delicious roasted flavor. Also, keep an eye on them! Every oven is different, so start checking for doneness around 20 minutes.
Making the Dressing for Your Fall Harvest Pasta Salad
The dressing is where you can really get creative! Taste it as you go and adjust the sweetness, tanginess, or spice levels to your liking. If you want a bit of a kick, add a pinch of red pepper flakes. If it’s too tangy, add a little more maple syrup. It’s *your* salad, so make it your own!
Fall Harvest Pasta Salad Variations
Okay, so you’ve made the basic Fall Harvest Pasta Salad and you’re obsessed (I knew you would be!). But what if you want to shake things up a bit? No problem! This recipe is super versatile, so feel free to get creative. Here are some ideas to get you started – but don’t be afraid to experiment!
Add Protein to Your Fall Harvest Pasta Salad
Want to make it a heartier meal? Grilled chicken or sausage would be *amazing* in this salad. I also love adding chickpeas for a vegetarian boost of protein. Just toss them in with the other ingredients and you’re good to go! Easy peasy!
Different Vegetables in Your Fall Harvest Pasta Salad
Not a fan of Brussels sprouts? No worries! Sweet potatoes or apples would be delicious substitutes. Kale is another great option – just massage it with a little olive oil before adding it to the salad to soften it up. Get creative with what’s in season and what you love!
Serving Suggestions for Fall Harvest Pasta Salad
Okay, so you’ve got this amazing Fall Harvest Pasta Salad… now what? Well, it’s pretty great on its own, but if you’re looking to make it a full meal, here are some ideas! Grilled chicken or a crusty loaf of bread would be perfect. Or, for a cozy fall vibe, how about pairing it with a warm bowl of butternut squash soup? Yum!
Storing Your Fall Harvest Pasta Salad
Got leftovers? Lucky you! This Fall Harvest Pasta Salad keeps really well. Just pop it in an airtight container and store it in the fridge. It’ll be good for up to 3-4 days. The flavors actually meld together even more as it sits, so it’s almost better the next day! I usually just eat it cold, but you could totally warm it up if you want. Just don’t microwave it for too long, or the veggies will get mushy!
Frequently Asked Questions About Fall Harvest Pasta Salad
Can I Make Fall Harvest Pasta Salad Ahead of Time?
Absolutely! In fact, I almost *recommend* it! Making this Fall Harvest Pasta Salad a day ahead of time gives the flavors a chance to really meld together. Just store it in an airtight container in the fridge, and give it a good toss before serving. It’s perfect for potlucks or busy weeknights when you don’t have a lot of time to cook!
How Long Does Fall Harvest Pasta Salad Last?
This Fall Harvest Pasta Salad is usually good for about 3-4 days in the fridge. Just make sure it’s stored in an airtight container! Keep an eye on the veggies, though. If they start to look a little sad or soggy, it’s probably time to toss it. But honestly, it’s usually so good, it doesn’t last that long in my house!
Can I Use Different Pasta in Fall Harvest Pasta Salad?
Totally! I usually use penne or rotini because that’s what I have on hand, but any short pasta shape will work. Farfalle (bowties) or fusilli (spirals) would be great too! Just avoid long pasta shapes like spaghetti or linguine – they’re a little harder to eat in a salad like this. The key is to use a pasta that has lots of nooks and crannies to catch all that delicious dressing!
Estimated Nutritional Information for Fall Harvest Pasta Salad
Okay, so everyone always asks about the nutritional info, right? Well, here’s the deal: I’m not a nutritionist! So, this is just a rough estimate. It’ll vary depending on the exact ingredients you use (like the brand of pasta or the type of olive oil). Just wanted to give you a heads-up! Use this as a guideline, but don’t take it as gospel, okay?
Enjoying This Fall Harvest Pasta Salad?
So, did you try it? Did you love it? I *really* hope so! If you made this Fall Harvest Pasta Salad, I’d absolutely *love* to hear about it! Leave a comment below and let me know what you think. And hey, if you’re feeling extra generous, give it a rating! It helps other people find the recipe. Oh, and don’t forget to share your pics on social media! Happy cooking!
Devour 4-Day Fall Harvest Pasta Salad: Unbelievably Yummy
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Roasting, Boiling
- Cuisine: American
- Diet: Vegetarian
Description
Enjoy this Fall Harvest Pasta Salad, a vibrant and flavorful dish perfect for autumn gatherings.
Ingredients
- 1 pound pasta, such as penne or rotini
- 1 cup butternut squash, cubed
- 1 cup Brussels sprouts, halved
- 1/2 cup dried cranberries
- 1/2 cup pecans, chopped
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Cook pasta according to package directions. Drain and rinse with cold water.
- Roast butternut squash and Brussels sprouts with olive oil, salt, and pepper at 400°F for 20-25 minutes.
- In a large bowl, whisk together olive oil, apple cider vinegar, maple syrup, and Dijon mustard.
- Add cooked pasta, roasted vegetables, cranberries, and pecans to the bowl.
- Toss to combine. Season with salt and pepper to taste.
- Serve chilled or at room temperature.
Notes
- You can substitute other fall vegetables, such as sweet potatoes or apples.
- Add grilled chicken or sausage for a heartier meal.
- Store leftovers in an airtight container in the refrigerator.
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 15g
- Sodium: 100mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
