If you’re searching for a vibrant, cozy dish to celebrate the flavors of the season, this Harvest Pasta Salad Recipe is an absolute winner. It brings together tender roasted butternut squash, caramelized Brussels sprouts, tart cranberries, and crunchy walnuts, all tossed with al dente pasta and tangy feta cheese. Tossed in a luscious balsamic vinaigrette, this salad bursts with color and texture in every bite, making it perfect for a comforting lunch or a festive side dish at any gathering.
Ingredients You’ll Need
The magic of this Harvest Pasta Salad Recipe lies in its beautifully balanced yet straightforward ingredients. Each component plays a key role, contributing vibrant colors, contrasting textures, and layers of flavor that transform simple pasta into a seasonal masterpiece.
- 2 cups cooked pasta (penne or fusilli recommended): These shapes hold the dressing and ingredients perfectly for a satisfying bite.
- 1 cup roasted butternut squash, cubed: Adds natural sweetness and a tender, melt-in-your-mouth texture.
- 1/2 cup roasted Brussels sprouts, halved: Brings a slight caramelized bitterness that complements the sweetness of squash.
- 1/2 cup dried cranberries: Imparts delightful tart bursts and a chewy contrast.
- 1/4 cup crumbled feta cheese: Offers creamy saltiness that balances all the flavors.
- 1/4 cup chopped walnuts: Adds crunch and a toasty, nutty element.
- 1/4 cup balsamic vinaigrette: Provides the perfect tangy glaze that ties every ingredient together beautifully.
How to Make Harvest Pasta Salad Recipe
Step 1: Prepare and Roast the Vegetables
Start by roasting your butternut squash and Brussels sprouts until they’re tender and caramelized. This step unlocks their natural sweetness and brings out deep, savory notes, creating a wonderful contrast against the fresh pasta.
Step 2: Cook the Pasta
While the vegetables roast, cook your pasta until just al dente. Choosing penne or fusilli is ideal, since their shapes trap the delicious dressing and ingredients, ensuring every forkful bursts with flavor.
Step 3: Combine Salad Ingredients
In a large mixing bowl, gently toss together the cooked pasta, roasted butternut squash, halved Brussels sprouts, dried cranberries, crumbled feta cheese, and chopped walnuts. This colorful blend promises exciting textures and tastes with every bite.
Step 4: Dress and Toss
Drizzle the balsamic vinaigrette over the salad and toss everything together until every ingredient is lightly coated. The dressing adds a bright acidity that perfectly balances the salad’s sweetness and creaminess.
Step 5: Serve and Enjoy
Serve the harvest pasta salad immediately for a warm option, or chill it for later to enjoy a refreshing and crisp version. This versatility makes it a fantastic dish for any time of day or occasion.
How to Serve Harvest Pasta Salad Recipe
Garnishes
Elevate your presentation by sprinkling extra chopped walnuts, a few fresh thyme leaves, or a light dusting of freshly ground black pepper on top. These simple garnishes add a visually appealing touch and a subtle flavor boost.
Side Dishes
This hearty salad pairs wonderfully with grilled chicken or roasted turkey, making it an excellent side for holiday meals or casual weekend dinners. You can also serve it alongside a fresh green salad for an all-around nourishing spread.
Creative Ways to Present
For a charming twist, serve the salad in hollowed-out mini pumpkins or sturdy pita bread boats. You could also layer the ingredients in clear mason jars for a portable, picnic-friendly option that’s as pretty as it is practical.
Make Ahead and Storage
Storing Leftovers
Store leftover Harvest Pasta Salad Recipe in an airtight container in the refrigerator for up to three days. Keep the salad chilled to maintain the crispness of the veggies and freshness of the dressing.
Freezing
Because of the fresh vegetables and dressing, freezing is not recommended for this particular pasta salad, as it can affect texture and flavor. It’s best enjoyed fresh or refrigerated.
Reheating
If you prefer a warm salad, reheat leftovers gently in the microwave or on the stovetop just until warmed through. Avoid overheating, which can cause the vegetables to become mushy.
FAQs
Can I use different types of pasta for this recipe?
Absolutely! While penne or fusilli work great because of their shape, you can experiment with farfalle, rotini, or even small shells. Just ensure you cook it al dente to avoid mushiness.
Is this salad suitable for make-ahead meals?
Yes, this salad keeps well in the fridge and flavors meld nicely over time. Just toss with the dressing right before serving if you want extra freshness.
Can I substitute walnuts with other nuts?
Yes, pecans or toasted almonds can be excellent alternatives. They provide a different but equally pleasant crunch and nuttiness.
How do I make this Harvest Pasta Salad Recipe vegan?
Simply swap the feta cheese for a tangy vegan cheese or omit it altogether. Make sure your vinaigrette is vegan-friendly, too, and the salad will stay deliciously plant-based.
What is the best way to roast the vegetables?
Roast them on a baking sheet with a light drizzle of olive oil, salt, and pepper in a preheated oven at 400°F (200°C) for about 20–25 minutes, turning once halfway through, until golden and tender.
Final Thoughts
This Harvest Pasta Salad Recipe has quickly become one of those dishes I can’t stop recommending to friends and family. It celebrates the best flavors autumn has to offer while being simple enough to whip up any day of the week. Whether you enjoy it warm or chilled, at a casual lunch or a festive gathering, this salad is sure to become a beloved staple in your recipe collection. Give it a try, and watch it brighten your table and your taste buds!
Print
Harvest Pasta Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes (includes roasting vegetables)
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Harvest Pasta Salad is a vibrant and wholesome dish featuring tender cooked pasta combined with roasted butternut squash and Brussels sprouts. Enhanced by the sweetness of dried cranberries, the tang of feta cheese, and the crunch of walnuts, all tossed in a flavorful balsamic vinaigrette. Perfect as a light lunch or a side dish during the fall season, this salad can be enjoyed warm or chilled.
Ingredients
Pasta and Vegetables
- 2 cups cooked pasta (penne or fusilli recommended)
- 1 cup roasted butternut squash, cubed
- 1/2 cup roasted Brussels sprouts, halved
Salad Additions
- 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, and roasted Brussels sprouts, ensuring they are evenly distributed.
- Add Salad Additions: Incorporate the dried cranberries, crumbled feta cheese, and chopped walnuts into the bowl with the pasta and vegetables.
- Dress and Toss: Drizzle the balsamic vinaigrette over all the ingredients. Toss everything together gently but thoroughly until the salad is evenly coated with the dressing.
- Serve: Enjoy the salad immediately while slightly warm or chill it in the refrigerator to serve cold later. The salad tastes delicious both ways.
Notes
- This salad works well with penne or fusilli pasta as their shapes hold the dressing nicely.
- Roasting the butternut squash and Brussels sprouts brings out their natural sweetness and enhances their texture.
- Walnuts can be lightly toasted for extra crunch and flavor.
- Balsamic vinaigrette can be adjusted to taste or substituted with your favorite dressing.
- For vegan option, omit feta or replace with a plant-based cheese alternative.
