Irresistible Fall Harvest Pasta Salad That Wins Every Time

There’s something magical about fall flavors coming together in one bowl, isn’t there? This Fall Harvest Pasta Salad has been my go-to dish for years whenever I need something that screams autumn but still feels fresh and vibrant. I first made it for a casual Friendsgiving years ago, and now my crew won’t let me show up without it! What I love most is how it balances those cozy roasted veggies with pops of sweetness from cranberries and that tangy balsamic kick. It’s the kind of salad that disappears fast at potlucks but is easy enough to throw together on a busy weeknight. Trust me, once you taste how the caramelized Brussels sprouts mingle with the feta and pecans, you’ll understand why this recipe has a permanent spot in my fall rotation.

Why You’ll Love This Fall Harvest Pasta Salad

This isn’t just another pasta salad – it’s the one you’ll crave all season. Here’s why it’s always a hit:

• So easy – Just roast, mix, and toss! The whole dish comes together in about 40 minutes with minimal fuss.
• Perfect texture combo – You get creamy feta, crunchy pecans, and tender roasted veggies in every bite.
• Make-ahead magic – It actually tastes better after chilling, making it perfect for meal prep or parties.
• Seasonal flavors that pop – Sweet cranberries and savory roasted veggies capture fall in a bowl.
• Crowd-pleaser guaranteed – It’s vegetarian-friendly but substantial enough to satisfy everyone at the table.

Once you try it, you’ll understand why this salad disappears faster than pumpkin pie at Thanksgiving!

Ingredients for Fall Harvest Pasta Salad

Here’s what you’ll need to make this autumn masterpiece – trust me, every ingredient plays a special role!

• 12 oz pasta – I love rotini or penne because those little spirals hold onto all the good stuff
• 1 cup diced butternut squash – Cut into ½-inch cubes so they roast evenly (don’t skip this – it’s the sweet star of the show!)
• 1 cup chopped Brussels sprouts – Trim off those tough ends and halve them for perfect caramelization
• ½ cup dried cranberries – The tart little bursts that make this salad sing
• ¼ cup chopped pecans – Toast them lightly if you want next-level flavor
• ¼ cup crumbled feta cheese – That salty creaminess ties everything together
• 2 tbsp olive oil – Divided between roasting and dressing
• 1 tbsp balsamic vinegar – The tangy secret weapon
• 1 tsp Dijon mustard – Just enough to give the dressing some zip
• Salt and pepper – To taste, but don’t be shy!

See? Nothing fancy – just simple, seasonal ingredients that work magic together.

How to Make Fall Harvest Pasta Salad

Alright, let’s get cooking! This salad comes together in just a few simple steps, but I’ve got some tricks to make sure it turns out perfect every time.

Cook the Pasta

First things first – boil your pasta in salted water until it’s just al dente (that means it should still have a tiny bite to it). Nobody wants mushy pasta salad! Drain it well and spread it out on a baking sheet to cool completely. Trust me, taking this extra 10 minutes prevents the dreaded pasta clump situation.

Roast the Vegetables

While the pasta cools, crank your oven to 400°F. Toss those beautiful squash cubes and Brussels sprouts halves with 1 tablespoon of olive oil, plus a good pinch of salt and pepper. Spread them out in a single layer on a baking sheet – overcrowding leads to steamed veggies instead of nicely caramelized ones. Roast for about 20 minutes until they’re golden brown at the edges and fork-tender.

Prepare the Dressing

Now for the magic sauce! In a small bowl, whisk together the remaining olive oil, balsamic vinegar, and Dijon mustard until it looks smooth and emulsified. Taste it and adjust the salt and pepper – this dressing should be bold enough to stand up to all those hearty ingredients.

Assemble the Salad

Time to bring it all together! In your biggest mixing bowl, combine the cooled pasta, roasted veggies, cranberries, pecans, and feta. Pour that gorgeous dressing over everything and gently toss with a big spoon or your hands (I always use my hands – you get better distribution!). Be careful not to overmix – we want to keep those Brussels sprouts halves intact and the feta crumbles visible.

Pop it in the fridge for at least 30 minutes before serving – this resting time lets all the flavors get to know each other. The wait is totally worth it!

Tips for the Best Fall Harvest Pasta Salad

Here’s my hard-earned wisdom for perfect pasta salad every time:

• Chill before serving – I know it’s tempting to dig right in, but letting it sit for at least 30 minutes makes all the flavors pop.
• Taste as you go – Love it sweeter? Add more cranberries. Prefer more tang? A splash of extra balsamic does wonders.
• Toast those pecans – Just 5 minutes in a dry pan takes their flavor from good to “Oh wow!”
• Keep it fresh – If making ahead, hold back the feta and nuts until serving so they stay crisp.

Little tweaks make this salad truly unforgettable!

Variations of Fall Harvest Pasta Salad

Oh, the possibilities! This salad is like your favorite sweater – super cozy but easy to dress up differently. Swap feta for creamy goat cheese if you’re feeling fancy, or try toasted walnuts instead of pecans for deeper flavor. Want more protein? Toss in some grilled chicken or chickpeas. For a vegan version, skip the cheese and add extra roasted veggies. The beauty is – it’s hard to mess up these fall flavors!

Serving and Storing Fall Harvest Pasta Salad

This salad shines when served chilled or at room temperature – perfect for picnics or holiday buffets where it might sit out awhile. I always make a double batch because it keeps beautifully! Store leftovers in an airtight container in the fridge for up to 3 days (though it rarely lasts that long in my house). No need to reheat – the flavors actually deepen as they mingle. Just give it a quick stir before serving to redistribute that luscious dressing!

Fall Harvest Pasta Salad Nutrition

Here’s the scoop on what’s in each delicious serving (about 1 cup):

Calories:	320
Fat:	12g
Carbs:	45g
Protein:	8g
Fiber:	4g

Remember – these are estimates! Your exact numbers might dance around a bit depending on your ingredient brands and how generously you sprinkle that feta.

FAQs About Fall Harvest Pasta Salad

Can I make this pasta salad ahead of time?
Absolutely! In fact, I recommend it – the flavors just get better as they mingle. You can prep everything up to 2 days in advance. Just wait to add the pecans and feta until right before serving so they stay crisp and fresh.

What are the best pasta substitutes if I want to go gluten-free?
No problem! I’ve had great success with chickpea pasta or quinoa pasta – they hold up beautifully. Even roasted cauliflower “rice” makes a fun low-carb alternative. The key is keeping that al dente texture, whatever base you choose. For more recipe ideas, check out my general blog.

Help! My salad seems dry after chilling – what did I do wrong?
Don’t panic! Pasta absorbs dressing as it sits. Just whisk together a little extra olive oil and balsamic (about 1 tbsp each), then gently toss it through the salad before serving. It’ll be perfect again!

Can I use frozen butternut squash instead of fresh?
You sure can! Thaw it completely and pat it very dry before roasting. Frozen squash releases more moisture, so you might need an extra 5 minutes in the oven to get those gorgeous caramelized edges we love.

Share Your Fall Harvest Pasta Salad Experience

I’d love to hear how your version turns out! Did you add any fun twists? Snap a photo of your beautiful bowl – those golden roasted veggies deserve to be shown off. This recipe always sparks great conversations at my table, and I bet it will at yours too! You can see more of my favorite recipes on my Pinterest boards.

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