As autumn drapes the world in vibrant shades of amber, cinnamon, and gold, our kitchens beckon with the promise of heartwarming meals that celebrate the season. One such gem is Autumn Harvest Fall Pasta Salad, a delightful ode to cozy afternoons and crisp evenings. This colorful medley combines tender pasta with sweet, roasted butternut squash and caramelized Brussels sprouts, then brightens the plate with diced apples and chewy dried cranberries. A drizzle of tangy apple cider vinegar and a hint of maple syrup tie everything together, creating a harmony of flavors that dances on your taste buds. You’ll find that every bite delivers a satisfying interplay of textures—creamy feta crumbles against pumpkin seeds’ gentle crunch, all wrapped in perfectly cooked fusilli or penne.
Beyond its mouthwatering appeal, this salad embodies the spirit of autumn entertaining. It’s beginner-friendly, requiring just 15 minutes of prep and a straightforward 25 minutes in the oven, plus a 30-minute chill to let the flavors meld. Whether you’re planning a relaxed lunch, a festive holiday buffet, or a cozy dinner at home, this 400-calorie-per-serving wonder fits seamlessly into your menu. Prepare to fall in love with a dish that’s as beautiful to serve as it is to savor.
KEY INGREDIENTS IN AUTUMN HARVEST FALL PASTA SALAD
Before we dive into the kitchen, it’s essential to gather fresh, vibrant ingredients that showcase fall’s bounty. Each component brings a unique texture, color, and depth of flavor to this hearty salad.
- Pasta of choice
A sturdy variety like penne or fusilli holds the dressing beautifully and cradles every roasted vegetable perfectly. Its ridges and tubular shapes ensure each bite is coated in flavor.
- Butternut squash
When cubed and roasted, it transforms into sweet, tender morsels that balance the dish’s savory notes. Its buttery texture also adds a cozy richness.
- Brussels sprouts
Halved and caramelized, these little cabbages develop a nutty, slightly crisp edge that contrasts beautifully with softer ingredients.
- Apple
Crisp, diced apple contributes a fresh, juicy snap and a hint of natural sweetness that brightens the overall experience.
- Dried cranberries
Chewy and tart, these berries add bursts of lively color and a festive touch that complements the roasted vegetables.
- Pumpkin seeds
Toasted for extra crunch, they introduce an earthy, nutty flavor and satisfying texture.
- Feta cheese
Crumbled feta brings a creamy, tangy element that ties the sweet and savory flavors together.
- Olive oil
A foundational fat that carries the dressing’s flavors and ensures a silky coating on every ingredient.
- Apple cider vinegar
Its bright acidity cuts through the richness, adding balance and a refreshing zing.
- Maple syrup
Just a touch heightens the fall theme and smooths out the vinegar’s sharpness with gentle sweetness.
- Salt and pepper
Simple seasonings that awaken each ingredient’s natural character.
- Fresh parsley (optional)
A sprinkle of chopped parsley adds a pop of green and a hint of herbal freshness.
HOW TO MAKE AUTUMN HARVEST FALL PASTA SALAD
Let’s dive into the step-by-step process of bringing this recipe to life. From roasting the veggies to whisking the dressing, each technique is straightforward, making this a breeze for cooks of all levels.
1. Preheat your oven to 400°F (200°C). This ensures your squash and Brussels sprouts roast evenly, developing tender interiors and golden-brown edges.
2. Place the cubed butternut squash and halved Brussels sprouts on a baking sheet. Drizzle with 1 tablespoon of olive oil, then season generously with salt and pepper. Toss the veggies to coat them in oil and seasoning.
3. Roast in the preheated oven for 20–25 minutes, or until the vegetables are tender and slightly browned around the edges. Remove the baking sheet and let cool for a few minutes to stop the cooking.
4. While the vegetables are roasting, cook the pasta according to package instructions. Once al dente, drain and rinse under cold water if desired, then set aside to cool completely.
5. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, apple cider vinegar, maple syrup, a pinch of salt, and pepper. This homemade dressing brings a bright, tangy–sweet harmony.
6. In a large bowl, combine the cooked pasta, roasted vegetables, diced apple, dried cranberries, and pumpkin seeds.
7. Pour the dressing over the salad and gently toss to ensure every piece is lightly coated.
8. Add the crumbled feta cheese and toss lightly again, allowing the cheese to cling to the pasta and veggies.
9. Garnish with fresh parsley if desired, then chill in the refrigerator for at least 30 minutes before serving to let all the flavors meld and deepen.
SERVING SUGGESTIONS FOR AUTUMN HARVEST FALL PASTA SALAD
When you’re ready to present this vibrant salad, the possibilities are endless. Whether you’re hosting a casual get-together or simply enjoying a quiet evening at home, here are a few ideas to showcase your creation in style:
- Arrange the salad on a large wooden board surrounded by small bowls of extra pumpkin seeds, dried cranberries, and feta. This rustic spread turns the entire table into an interactive grazing station.
- Pair with grilled chicken or roasted turkey slices for a heartier meal. The lean protein complements the salad’s textures and adds extra sustenance for lunch or dinner.
- Elevate your presentation by serving it in individual glass jars or cups. The layers of colorful ingredients shine through, making this a fun option for potlucks or adult lunchboxes.
- Offer a side of warm crusty bread or garlic sourdough. The bread’s crisp exterior and soft interior are perfect for mopping up any leftover dressing and enjoying the salad in every last bite.
HOW TO STORE AUTUMN HARVEST FALL PASTA SALAD
Proper storage ensures your Autumn Harvest Fall Pasta Salad stays bright, flavorful, and fresh for days. Whether you’re meal-prepping for the week or looking to make this ahead for a gathering, follow these tips to maintain texture and taste:
- Store in an airtight container in the refrigerator. Keeping air out prevents the roasted veggies and pasta from drying out. Use glass or BPA-free plastic for best results.
- If you plan to enjoy leftovers the next day, consider storing the dressing separately in a small jar. Add it just before serving to preserve the crispness of the apple and pumpkin seeds.
- For longer storage (up to three days), place a paper towel on top of the salad inside the container before closing the lid. It helps to absorb excess moisture and prevents sogginess.
- Always give the salad a gentle toss before serving. Redistribute the dressing and mix in any settled ingredients to revive the dish’s vibrant appearance and flavors.
CONCLUSION
Bringing together the best of fall’s harvest, this Autumn Harvest Fall Pasta Salad delivers a rainbow of textures and flavors that’s perfect for lunch, dinner, or festive gatherings. From the sweet warmth of roasted butternut squash and caramelized Brussels sprouts to the crisp bite of fresh apple and the chewy tang of dried cranberries, every ingredient plays its part. The simple yet sophisticated dressing highlights the seasonal charm, and a crumble of feta cheese adds just the right savory note. With only 15 minutes of prep, 25 minutes of cooking, and a 30-minute chill, this beginner-friendly dish fits seamlessly into any meal plan—providing a satisfying, 400-calorie serving that’s as nutritious as it is delicious.
Feel free to print this article and save it for later use, whether it’s tacked to your fridge or slipped into your favorite recipe binder. You can also find a FAQ below to answer any lingering questions you might have about substitutions, dietary tweaks, or timing. If you try this recipe or need a hand in the kitchen, I’d love to hear from you—please share your comments, questions, or feedback. Your experiences inspire new twists and ensure that every home cook can enjoy the vibrant flavors of autumn in every bite.
Autumn Harvest Fall Pasta Salad
Description
This Autumn Harvest Pasta Salad is a colorful medley of roasted butternut squash and Brussels sprouts, fresh apple, and chewy cranberries, all tossed in a tangy dressing. Perfect for gatherings or cozy dinners.
Ingredients
Instructions
-
Preheat your oven to 400°F (200°C).
-
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.
-
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.
-
While the vegetables are roasting, cook the pasta according to package instructions. Drain and set aside to cool.
-
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.
-
In a large bowl, combine the cooked pasta, roasted vegetables, diced apple, dried cranberries, and pumpkin seeds.
-
Pour the dressing over the salad and gently toss to combine all ingredients.
-
Add the crumbled feta cheese and toss lightly.
-
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.
