Name: Fall Harvest Pasta Salad Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 2 h 30 min
Yield: 4-6 servings
Ingredients: 12 oz pasta, short cut; 1 cup butternut squash, diced; 1 cup Brussels sprouts, halved; 1 cup cranberries; 1/2 cup pecans, chopped; 1/2 cup feta cheese, crumbled; 1/4 cup olive oil; 2 tbsp balsamic vinegar; Salt to taste; Pepper to taste

The Fall Harvest Pasta Salad Recipe is more than just a dish; it’s a vibrant celebration of autumn’s incredible bounty, artfully combined into a single, sensational bowl. As the leaves turn golden and crisp, our cravings naturally shift towards flavors that embody warmth, comfort, and the richness of the season. This particular pasta salad stands out as a culinary homage to those beautiful changes, offering a delightful and unexpected twist on a classic picnic staple, making it perfect for both festive gatherings and cozy weeknight meals alike.

I find that pasta salads, in general, hold a special place in our culinary landscape, evolving from simple side dishes into sophisticated main courses or impressive potluck contributions. This

Fall Harvest Pasta Salad Recipe

elevates that tradition by weaving in the sweet, earthy, and tangy notes of seasonal produce. Imagine tender, perfectly cooked pasta tossed with roasted butternut squash, crisp apples, crunchy pecans, and dried cranberries, all coated in a bright, savory dressing that ties every element together. It’s a dish that people truly adore for its incredible balance of flavors and textures—the chewiness of the pasta, the bite of fresh vegetables, the creaminess of a hint of goat cheese, and the satisfying crunch of toasted nuts create a harmonious experience in every forkful. It’s wonderfully versatile, can be prepared ahead of time, and is an absolute showstopper on any table, embodying the true spirit of harvest season in every colorful, delectable bite.

Ingredients:

For the Pasta:
- 1 pound (450g) short pasta, such as cavatappi, orecchiette, fusilli, or medium shells
- Generous amount of salt for the pasta water (about 1-2 tablespoons)
For the Roasted Fall Vegetables:
- 1 medium butternut squash (about 2-2.5 lbs), peeled, deseeded, and diced into 3/4-inch cubes
- 1 pound Brussels sprouts, trimmed and halved (quarter if very large)
- 1 medium red onion, halved and thinly sliced
- 3 tablespoons extra virgin olive oil, divided, plus more for drizzling
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
For the Maple-Dijon Vinaigrette:
- 1/3 cup extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 2 tablespoons pure maple syrup (grade A dark robust is preferred for depth of flavor)
- 1 tablespoon Dijon mustard
- 1 small garlic clove, minced very finely (or 1/2 teaspoon garlic powder)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
For the Fresh Additions & Garnish:
- 1 large crisp apple (e.g., Honeycrisp, Gala, Fuji), cored and diced into 1/2-inch pieces
- 4 ounces crumbled goat cheese or feta cheese
- 1/2 cup candied pecans or walnuts, roughly chopped (store-bought or homemade)
- 2-3 tablespoons fresh parsley, finely chopped, for garnish

Prepping and Roasting Your Fall Harvest Vegetables:

Preheat and Prepare: Begin by preheating your oven to 400°F (200°C). Line two large baking sheets with parchment paper for easier cleanup. This step is crucial for achieving beautifully caramelized vegetables without sticking.
Butternut Squash Prep: Carefully peel your butternut squash. A good vegetable peeler works wonders here. Once peeled, halve the squash lengthwise and scoop out the seeds and stringy bits. Now, dice the squash into uniform 3/4-inch cubes. Uniformity is key for even roasting – inconsistent sizes will lead to some pieces being overcooked and others undercooked.
Brussels Sprouts Prep: Trim the woody ends off your Brussels sprouts. Remove any loose or discolored outer leaves. Halve the sprouts lengthwise. If you have particularly large sprouts, you might want to quarter them to match the size of the squash pieces, ensuring everything roasts at a similar pace.
Red Onion Prep: Take your red onion, halve it, and then slice it thinly. The thin slices will soften and slightly caramelize beautifully in the oven, adding a lovely sweetness and subtle sharpness to our “Fall Harvest Pasta Salad Recipe”.
Season and Toss: In a large mixing bowl, combine the diced butternut squash, halved Brussels sprouts, and sliced red onion. Drizzle with 3 tablespoons of extra virgin olive oil. Sprinkle with dried thyme, smoked paprika, garlic powder, a generous pinch of salt, and freshly ground black pepper. Toss everything thoroughly with your hands until all the vegetables are evenly coated in the oil and seasonings. Make sure every piece gets a good coating; this builds the foundation of flavor.
Arrange for Roasting: Divide the seasoned vegetables between your two prepared baking sheets. Spread them out in a single layer, ensuring they are not overcrowded. If vegetables are too close together, they will steam instead of roast, preventing that desirable golden-brown caramelization. Give them plenty of space to breathe! This is vital for achieving the perfect texture and deep flavor for your “Fall Harvest Pasta Salad Recipe”.
Roast to Perfection: Place the baking sheets in your preheated oven. Roast for 25-35 minutes, or until the vegetables are tender and beautifully caramelized around the edges. About halfway through the cooking time (around 15-20 minutes), carefully flip the vegetables with a spatula to ensure even browning on all sides. Keep an eye on them towards the end, as oven temperatures can vary. You’re looking for tender-crispness and rich color.
Cool Down: Once roasted, remove the vegetables from the oven and let them cool completely on the baking sheets. Allowing them to cool before adding them to the pasta salad prevents the other ingredients from wilting and ensures a refreshing, cool texture.

Preparing the Pasta for Your Fall Harvest Pasta Salad:

Boil the Water: Bring a large pot of heavily salted water to a rolling boil. I always say the water should taste like the sea! This is not just for flavor; salt helps season the pasta from the inside out and prevents it from being bland. A good rule of thumb is about 1-2 tablespoons of salt per gallon of water.
Cook the Pasta: Add your chosen short pasta to the boiling water. Stir immediately to prevent the pasta from sticking together. Cook according to package directions, aiming for al dente – that means it should be firm to the bite, with a slight resistance in the center. Overcooked pasta will become mushy in a cold pasta salad, which we definitely want to avoid for this “Fall Harvest Pasta Salad Recipe”!
Drain and Rinse: Once the pasta is cooked al dente, immediately drain it in a colander. For a cold pasta salad, I like to briefly rinse the pasta under cold water. This stops the cooking process instantly and removes excess starch, which helps prevent the pasta from clumping together as it cools. While some recipes advise against rinsing for hot dishes as it removes starch needed for sauce adhesion, it’s beneficial for cold salads.
Cool Completely: Spread the rinsed pasta out in a single layer on a large baking sheet or a clean kitchen towel. This helps it cool down quickly and prevents it from sticking. Ensure it’s completely cool before moving to the next step; warm pasta can make your salad soggy and impact the texture of other ingredients.

Crafting the Zesty Maple-Dijon Vinaigrette:

Combine Liquids: In a medium bowl, or preferably a jar with a tight-fitting lid, combine the apple cider vinegar, pure maple syrup, Dijon mustard, minced garlic (or garlic powder), salt, and black pepper.
Whisk or Shake to Emulsify: If using a bowl, vigorously whisk these ingredients together until well combined. If using a jar, simply put on the lid and shake vigorously for about 30 seconds.
Slowly Add Oil: While continuing to whisk constantly (or with the jar, adding in batches and shaking), slowly stream in the extra virgin olive oil. The key here is to add the oil gradually to allow the dressing to emulsify properly. Emulsification means the oil and vinegar will bind together, creating a creamy, cohesive dressing rather than separating. This makes for a much smoother and more delicious “Fall Harvest Pasta Salad Recipe”.
Taste and Adjust: Once all the oil is incorporated and the dressing is smooth and creamy, give it a taste. This is your chance to adjust the seasoning. You might want a little more salt, pepper, or even a touch more maple syrup if you prefer a sweeter dressing, or a bit more vinegar for extra tang.
Set Aside: Set the vinaigrette aside until you are ready to assemble your pasta salad. If you’re not using it immediately, store it in the refrigerator. Just be sure to give it another good shake or whisk before use, as it may separate slightly upon standing.

Assembling Your Delicious Fall Harvest Pasta Salad:

Gather Your Components: Once your pasta is completely cool and your roasted vegetables have cooled down, it’s time to bring everything together. Grab a very large mixing bowl – you’ll want plenty of room to toss without making a mess!
Combine Main Ingredients: Add the cooled cooked pasta and the roasted butternut squash, Brussels sprouts, and red onion to the large mixing bowl.
Add Fresh Crunch: Now, add the diced crisp apple. I love adding the apple at this stage because its fresh, tart crunch provides a wonderful contrast to the tender roasted vegetables and soft pasta. It truly brightens up the entire “Fall Harvest Pasta Salad Recipe”.
Incorporate the Cheese: Gently crumble the goat cheese (or feta) over the pasta and vegetables. The creamy, tangy goat cheese will melt slightly into the warmth of the pasta (if not entirely cold yet) or simply provide delightful pockets of flavor throughout the salad.
Dress the Salad: Pour about two-thirds of the maple-Dijon vinaigrette over the ingredients in the bowl. I always recommend starting with a bit less dressing than you think you need, as you can always add more, but you can’t take it away!
Toss Gently: Using two large spoons or tongs, gently toss all the ingredients together. Be thorough but careful not to mash the roasted vegetables or break up the pasta too much. You want to ensure every piece is coated with that fantastic dressing and all components are evenly distributed. Add more dressing if you feel the salad needs it, to your preference.
Fold in the Nuts: Finally, gently fold in the roughly chopped candied pecans or walnuts. Adding them at the end helps them retain their delicious crunch and prevents them from becoming soft or soggy in the dressing. These nuts add another layer of texture and a lovely sweet-savory note that truly completes this “Fall Harvest Pasta Salad Recipe”.

Final Touches, Chilling, and Serving Suggestions:

The Flavor Melding Moment: Once assembled, cover the bowl tightly with plastic wrap and refrigerate the “Fall Harvest Pasta Salad” for at least 1 hour. This chilling period is not just for cooling; it’s essential for allowing all the incredible flavors to meld and deepen. The dressing will truly infuse into the pasta and vegetables, creating a more harmonious and delicious experience. If you have the time, letting it chill for 2-4 hours, or even overnight, yields the best results.
A Quick Stir Before Serving: Before serving, give the pasta salad another gentle toss. The dressing might settle at the bottom, so a quick stir ensures everything is perfectly coated again. You might even find that the pasta has absorbed some of the dressing, and a little extra splash of olive oil or a tiny bit more dressing might be welcome if it looks a bit dry.
Garnish and Present: Transfer the chilled pasta salad to a beautiful serving bowl. Sprinkle generously with the fresh chopped parsley. The vibrant green not only adds a pop of color but also a fresh, herbaceous note that complements the richness of the fall ingredients.
Serving Suggestions: This “Fall Harvest Pasta Salad Recipe” is incredibly versatile! It makes a fantastic light lunch on its own, a delightful side dish for grilled chicken, roasted pork, or even a holiday feast. It’s also perfect for potlucks, picnics, or meal prep throughout the week.
Storage: Store any leftover “Fall Harvest Pasta Salad” in an airtight container in the refrigerator for up to 3-4 days. The flavors will continue to develop, making it arguably even better the next day! If you find the pasta has absorbed a lot of the dressing, you can always whisk up a tiny bit more of the vinaigrette to refresh it before serving leftovers.

Conclusion:

And there you have it, my friends! This isn’t just another dish; it’s a culinary hug, a vibrant tapestry of textures and tastes designed to celebrate the very best of autumn. I truly believe this Fall Harvest Pasta Salad Recipe is an absolute must-try for anyone who appreciates fresh, wholesome ingredients brought together in a spectacular way. What makes it so utterly irresistible, you ask? It’s the perfect symphony of sweet and savory, creamy and crisp, all united by a dressing that truly sings with the flavors of the season. Imagine the tender pasta providing a comforting base, while roasted butternut squash adds a delicate sweetness and a beautiful golden hue. Then, the crispness of apples, the crunch of toasted pecans, and the tangy burst of dried cranberries create a multi-layered experience with every single bite. This salad isn’t just delicious; it’s visually stunning, making it a showstopper on any table, perfect for impressing guests without hours of effort in the kitchen. It’s hearty enough to satisfy, yet light enough not to overwhelm, striking that perfect balance we all crave.

The versatility of this dish is another reason it will quickly become a favorite in your repertoire. While it shines brightly as a standalone lunch, offering a complete and satisfying meal, it also makes an exceptional side dish for almost any fall gathering. Picture it alongside a roasted chicken or turkey, complementing the richness with its fresh, bright flavors. For a heartier weeknight dinner, I often find myself adding a grilled chicken breast, some seared halloumi, or even a sprinkle of chickpeas for an extra protein boost. Don’t be shy about experimenting with your serving preferences! You could even serve it warm, immediately after combining the freshly roasted vegetables and cooked pasta, for a comforting alternative on a chilly evening. Imagine curling up with a bowl of this wholesome goodness – pure autumn bliss!

Speaking of experimentation, that’s where the real fun begins! This recipe is incredibly forgiving and encourages your creative spirit. Feel free to swap out the butternut squash for sweet potato or even delicata squash if that’s what you have on hand; they all roast beautifully and bring their own unique sweetness. If pecans aren’t your preference, walnuts or even toasted pumpkin seeds would be delightful additions, lending a similar satisfying crunch and earthy note. For a different cheesy twist, crumbled goat cheese or a sharp white cheddar would be fantastic alternatives to the feta, each bringing a distinct flavor profile that complements the other ingredients. And remember those apples? Pears would also work wonderfully, adding a slightly softer sweetness. Don’t hesitate to adjust the herbs in the dressing, either – a hint of fresh sage or rosemary could introduce another layer of autumnal depth. This is your kitchen, your creation, so make it truly yours!

I truly hope I’ve inspired you to roll up your sleeves and bring this incredible Fall Harvest Pasta Salad Recipe to life in your own kitchen. It’s more than just a meal; it’s an opportunity to gather loved ones around a table filled with warmth, flavor, and the vibrant spirit of the season. Imagine the smiles as everyone takes their first bite, savoring the delightful combination of textures and tastes you’ve so lovingly prepared. It’s incredibly rewarding to create something so beautiful and delicious, and I promise you, this recipe delivers on both fronts. Whether you’re cooking for a crowd, packing a healthy lunch, or simply treating yourself to something special, this salad will not disappoint.

Now, here’s my favorite part: I absolutely cannot wait to hear about your experience! When you create your version of this delightful Fall Harvest Pasta Salad Recipe, please come back and share your thoughts. What were your favorite elements? Did you make any brilliant substitutions or add your own unique twist? Your stories, your tips, and your culinary adventures inspire not only me but our entire community of food lovers. Let’s celebrate the joy of cooking and the bounty of the harvest season together. So go ahead, embrace the autumn flavors, gather your ingredients, and prepare to fall in love with your new favorite pasta salad. Trust me, your taste buds will thank you for this unforgettable seasonal journey! Happy cooking!