If you’re on the lookout for a cozy, colorful dish that celebrates the best flavors of fall, you’re going to love this Harvest Pasta Salad Recipe. It’s a delightful blend of tender pasta, sweet roasted butternut squash, caramelized Brussels sprouts, tangy cranberries, creamy feta, and crunchy walnuts, all brought together with a luscious balsamic vinaigrette. This salad bursts with textures and tastes that feel like a warm hug on a crisp autumn day, making it perfect for weeknight dinners, potlucks, or anytime you want to showcase seasonal goodness in one bowl.
Ingredients You’ll Need
The beauty of this Harvest Pasta Salad Recipe lies in its straightforward ingredients, each playing a vital role in achieving a perfect balance of flavors, colors, and textures. From the hearty pasta to the sweet and earthy veggies, everything works in harmony.
- 2 cups cooked pasta (penne or fusilli recommended): These pasta shapes hold dressing and chunky ingredients beautifully, lending a great bite to the salad.
- 1 cup roasted butternut squash, cubed: Adds a natural sweetness and velvety texture that brings warmth to the dish.
- 1/2 cup roasted Brussels sprouts, halved: Their slight char and nutty flavor introduce a bit of earthiness and personality.
- 1/2 cup dried cranberries: These little bursts of tartness contrast perfectly with the roasted vegetables.
- 1/4 cup crumbled feta cheese: Offers a creamy, tangy element that complements both the sweet and savory parts.
- 1/4 cup chopped walnuts: Provide crunch and a subtle, buttery richness that elevates the texture.
- 1/4 cup balsamic vinaigrette: The vinaigrette ties everything together with its sweet-tart depth, enhancing each ingredient’s natural flavor.
How to Make Harvest Pasta Salad Recipe
Step 1: Roast the Vegetables
Start by roasting the butternut squash and Brussels sprouts until they’re tender and slightly caramelized. This process brings out their natural sweetness and creates a rich, hearty foundation for the salad that feels perfectly autumnal.
Step 2: Cook the Pasta
While the vegetables roast, cook your pasta in salted boiling water until al dente. Make sure to drain it well and allow it to cool slightly so it doesn’t wilt the salad ingredients when mixed together.
Step 3: Combine Salad Ingredients
In a large bowl, toss together the cooked pasta, the roasted butternut squash and Brussels sprouts, dried cranberries, crumbled feta, and chopped walnuts. This is where all your ingredients meet to form the heart of your Harvest Pasta Salad Recipe.
Step 4: Dress and Toss
Drizzle the balsamic vinaigrette over the salad and gently toss everything to evenly coat each component. The dressing will add a beautiful glossy finish that enhances the flavors without overpowering the fresh, roasted notes.
Step 5: Serve and Enjoy
You can enjoy this salad immediately, warm and cozy, or give it a chill in the refrigerator for a refreshing cold option. Either way, the flavors meld beautifully, making it a versatile choice for any season.
How to Serve Harvest Pasta Salad Recipe
Garnishes
Adding a few extra touches can take your Harvest Pasta Salad Recipe to the next level. Try topping with fresh herbs like chopped parsley or thyme for a burst of color and freshness. A sprinkle of extra feta or a few walnut halves can elevate the texture and presentation game as well.
Side Dishes
This salad shines as a main course, but if you want to turn it into a feast, pair it with warm crusty bread or a light soup like butternut squash bisque. Grilled chicken or roasted pork also complement the salad’s autumn flavors perfectly for a heartier meal.
Creative Ways to Present
Serve your Harvest Pasta Salad Recipe in individual mason jars for an adorable picnic or lunch on the go. Layer the ingredients so the dressing stays at the bottom until you’re ready to toss. Alternatively, present it in a large wooden bowl to give a rustic, harvest-inspired vibe that’s stunning for gatherings.
Make Ahead and Storage
Storing Leftovers
This pasta salad stores wonderfully in an airtight container in the refrigerator for up to 3 days. Because the ingredients hold their texture well, you’ll find the salad still fresh and flavorful, making it great for quick lunches or dinner the next day.
Freezing
While freezing isn’t ideal for this salad due to the fresh cheeses and roasted veggies, you can freeze individual components like the roasted butternut squash and Brussels sprouts if you want to prep in advance. Just thaw and assemble when ready to enjoy your Harvest Pasta Salad Recipe.
Reheating
If you prefer your salad warm, gently reheat the portion in a microwave or stovetop pan just until heated through. Avoid overheating to preserve the texture of the pasta and prevent the feta from becoming rubbery or the walnuts from losing their crunch.
FAQs
Can I use a different type of pasta?
Absolutely! While penne and fusilli work best because they hold onto the dressing and ingredients well, feel free to swap in farfalle, rotini, or even elbow macaroni depending on what you have on hand.
Is it possible to make this recipe vegan?
You can make a vegan-friendly version by omitting the feta cheese or substituting it with a plant-based cheese alternative. Also, check that your balsamic vinaigrette is free of honey or dairy.
Can I prepare the vegetables in advance?
Yes, roasting the butternut squash and Brussels sprouts a day ahead can save time. Just store them in the fridge and bring them to room temperature before mixing with the salad to maintain great texture.
What else can I add for extra crunch or flavor?
Consider adding toasted pumpkin seeds, pepitas, or even crispy shallots for an extra layer of crunch. Fresh apple slices or pear chunks can introduce a juicy sweetness that complements the fall theme beautifully.
How long does this salad stay fresh?
Stored properly in an airtight container in the refrigerator, the Harvest Pasta Salad Recipe stays fresh for about 3 days. It’s best enjoyed within this window for the optimal taste and texture experience.
Final Thoughts
This Harvest Pasta Salad Recipe is without a doubt one of those feel-good dishes that brings a little seasonal magic to your table. Whether you’re serving it up for a family dinner, a casual get-together, or packing it for lunch, it’s a colorful, cozy celebration of fall that’s sure to become a favorite. Give it a try—you might find yourself coming back to it again and again as the perfect way to savor autumn’s bounty.
Print
Harvest Pasta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting and No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and flavorful Harvest Pasta Salad combining tender cooked pasta with roasted butternut squash, Brussels sprouts, dried cranberries, feta cheese, and crunchy walnuts, all tossed in a tangy balsamic vinaigrette. Perfect served warm or chilled, this salad offers a delightful mix of textures and autumn-inspired flavors in just 45 minutes.
Ingredients
Salad Ingredients
- 2 cups cooked pasta (penne or fusilli recommended)
- 1 cup roasted butternut squash, cubed
- 1/2 cup roasted Brussels sprouts, halved
- 1/2 cup dried cranberries
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped walnuts
Dressing
- 1/4 cup balsamic vinaigrette
Instructions
- Combine Salad Ingredients: In a large bowl, add the cooked pasta, roasted butternut squash, halved roasted Brussels sprouts, dried cranberries, crumbled feta cheese, and chopped walnuts.
- Dress and Toss: Drizzle the balsamic vinaigrette over the salad ingredients, then toss everything together thoroughly until all components are evenly coated with the dressing.
- Serve: Enjoy the salad immediately for a warm dish or chill it in the refrigerator to serve cold later. This salad is delicious both warm and cold, making it versatile for different preferences.
Notes
- For best texture, use penne or fusilli pasta as they hold the dressing well.
- Roasting the butternut squash and Brussels sprouts brings out their natural sweetness; season them with a little olive oil, salt, and pepper before roasting.
- Walnuts can be toasted for extra crunch and flavor.
- This salad can be prepared ahead and stored in the fridge for up to 2 days.
- Adjust the amount of balsamic vinaigrette to taste for preferred dressing level.
