Fall Harvest Pasta Salad
If you’re searching for a dish that embodies the warmth and flavor of autumn, look no further than this Fall Harvest Pasta Salad. Bursting with vibrant seasonal ingredients like roasted butternut squash and Brussels sprouts, this salad offers a delightful mix of textures and tastes that perfectly captures the essence of fall. Whether you’re preparing it for a cozy weeknight dinner or serving it at a festive gathering, it’s sure to be a hit! This recipe is not only easy to make in under an hour but also allows for ample customization—making it perfect for accommodating various preferences. With its colorful presentation and nutritious components, this pasta salad is destined to become a beloved staple in your kitchen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Salad
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 12 oz pasta
- 1 cup diced butternut squash
- 1 cup halved Brussels sprouts
- 1 cup cranberries
- 1/2 cup chopped pecans
- 1/2 cup crumbled feta cheese (or dairy-free alternative)
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
Instructions
- Cook the pasta according to package instructions, drain, and set aside.
- Preheat the oven to 400°F (200°C). Toss butternut squash and Brussels sprouts with olive oil, salt, and pepper, then roast on a baking sheet for 20-25 minutes until tender.
- In a large bowl, combine cooked pasta with roasted veggies, cranberries, pecans, and feta cheese.
- Drizzle balsamic vinegar over the mixture and toss gently to combine.
- Serve chilled or at room temperature.
Nutrition
- Serving Size: 1 bowl (approximately 200g)
- Calories: 290
- Sugar: 8g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 10mg