Autumn is my favorite time of year. The crisp air, the changing leaves, and the abundance of fresh, seasonal produce always inspire me to get creative in the kitchen. One of my go-to fall recipes is the Autumn Harvest Fall Pasta Salad – a vibrant, flavorful dish that’s perfect for cozy gatherings or easy weeknight meals.
I can still remember the first time I made this salad. It was a few years ago, when my family was hosting a small Thanksgiving gathering. I wanted to bring a dish that would showcase the amazing produce of the season, and this Autumn Harvest Fall Pasta Salad did just that. As soon as I walked through the door, the aroma of roasted butternut squash, earthy kale, and toasted pecans filled the air. Everyone gathered around the table, eager to dig in. The first bite was absolute perfection – the sweetness of the squash, the crunch of the pecans, and the comforting pasta all came together in a way that felt like a warm hug. From that moment on, this Autumn Harvest Fall Pasta Salad became a staple in our household, a dish we look forward to enjoying every fall season.
Table of Contents
Why This Autumn Harvest Fall Pasta Salad Recipe Will Become Your Go-To
The Secret Behind Perfect Autumn Harvest Fall Pasta Salad
This Autumn Harvest Fall Pasta Salad is truly special because it celebrates the very best of the season. By roasting the butternut squash, we unlock a deep, caramelized sweetness that perfectly complements the earthy kale and tangy feta cheese. The addition of toasted pecans and a bright, zesty dressing ties everything together for a dish that’s bursting with flavor in every bite. This recipe yields 6 servings, making it a great option for sharing with friends and family.
Essential Ingredients You’ll Need
- 12 oz fusilli pasta
- 1 cup cubed butternut squash
- 1 cup diced bell peppers
- 1 cup shredded brussels sprouts
- 1/2 cup toasted pecans
- 1/4 cup dried cranberries
- 1/4 cup crumbled feta cheese
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1 tsp dried thyme
- Salt and pepper to taste
Step-by-Step Autumn Harvest Fall Pasta Salad Instructions
Preparing Your Autumn Harvest Fall Pasta Salad
This recipe takes 45 minutes total – 20 minutes for prep and 25 minutes for cooking. You’ll need a baking sheet, a large pot for cooking the pasta, and a mixing bowl for assembling the salad. Let’s get started!
1- Preheat your oven to 400°F. Toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, until the squash is tender and lightly browned.
2- Meanwhile, bring a large pot of salted water to a boil. Cook the whole wheat pasta according to package instructions, about 8-10 minutes, until al dente. Drain and rinse the pasta under cold water to stop the cooking.
3- In a large mixing bowl, combine the cooked and cooled pasta, roasted butternut squash, chopped kale, crumbled feta cheese, and toasted pecans.
4- In a small bowl, whisk together the remaining 2 tablespoons of olive oil, apple cider vinegar, honey, salt, and pepper. Pour the dressing over the salad and toss gently to coat everything evenly.
5- Taste and adjust any seasoning as needed.
6- Serve the Autumn Harvest Fall Pasta Salad chilled or at room temperature. Enjoy!
Pro Tips for Success
- Roast the butternut squash in advance to save time on the day of.
- Massaging the kale with a bit of olive oil or dressing can help soften the leaves.
- Toast the pecans in a dry skillet for 2-3 minutes to bring out their nutty flavor.
- For extra creaminess, you can stir in a tablespoon or two of Greek yogurt to the dressing.
Serving and Storing Your Autumn Harvest Fall Pasta Salad
Perfect Pairings for Autumn Harvest Fall Pasta Salad
This Autumn Harvest Fall Pasta Salad serves 6 people, with each serving being 1 cup. It’s a fantastic main dish option, but it also pairs beautifully with grilled proteins like chicken or salmon. For a complete meal, serve it alongside a crisp green salad or some crusty bread. A glass of dry white wine or apple cider would be the perfect autumn accompaniment.
Storage and Make-Ahead Tips
Leftover Autumn Harvest Fall Pasta Salad will keep well in the refrigerator for up to 4 days. The flavors actually improve as the salad sits, so it’s a great option for meal prepping. Simply store it in an airtight container and give it a gentle toss before serving. If the salad seems dry, you can add a bit more dressing.
Variations and Dietary Adaptations for Autumn Harvest Fall Pasta Salad
Creative Autumn Harvest Fall Pasta Salad Variations
For a heartier version, try adding cooked, shredded chicken or crumbled Italian sausage. You can also swap out the butternut squash for roasted sweet potatoes or pumpkin. Feel free to experiment with different types of pasta, such as penne or fusilli. And if you’re not a fan of kale, you can use spinach or arugula instead.
Making Autumn Harvest Fall Pasta Salad Diet-Friendly
To make this recipe gluten-free, simply use your favorite gluten-free pasta. For a vegan option, omit the feta cheese and use a dairy-free alternative. To reduce the carbs, you can use a low-carb pasta or serve the salad over a bed of greens instead of pasta.
Frequently Asked Questions
Q: Can I use a different type of squash in this recipe?
A: Absolutely! While butternut squash is the classic choice, you can easily substitute other types of winter squash, such as acorn, delicata, or kabocha. Just be sure to adjust the roasting time as needed.
Q: How many servings does this recipe make?
A: This Autumn Harvest Fall Pasta Salad recipe makes exactly 6 servings, with each serving being 1 cup.
Q: Can I make this salad in advance?
A: Yes, this salad is a great make-ahead option. You can roast the squash and cook the pasta a day or two in advance. Then, simply assemble the salad and toss with the dressing right before serving.
Q: What if I don’t like kale? Can I use a different green?
A: Absolutely! If you’re not a fan of kale, you can easily substitute baby spinach, arugula, or even chopped romaine lettuce. The key is to choose a green that will hold up well in the salad.
Q: How can I make this salad more filling?
A: To make the Autumn Harvest Fall Pasta Salad more substantial, you can add cooked, shredded chicken or crumbled feta. You can also serve it over a bed of quinoa or farro for extra fiber and protein.
Autumn Harvest Fall Pasta Salad
- Total Time: 45
- Yield: 6 servings
- Diet: Vegetarian
Description
Autumn Harvest Fall Pasta Salad is a delightful and flavorful dish that celebrates the best of the season. Bursting with roasted vegetables, tender pasta, and a creamy, tangy dressing, this recipe is perfect for a crowd or as a side dish.
Ingredients
– 12 oz fusilli pasta
– 1 cup cubed butternut squash
– 1 cup diced bell peppers
– 1 cup shredded brussels sprouts
– 1/2 cup toasted pecans
– 1/4 cup dried cranberries
– 1/4 cup crumbled feta cheese
– 3 tbsp olive oil
– 2 tbsp apple cider vinegar
– 1 tbsp Dijon mustard
– 1 tbsp honey
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions
1. 1. Preheat the oven to 400°F (200°C).
2. 2. Toss the cubed butternut squash, diced bell peppers, and shredded brussels sprouts with 2 tbsp of olive oil, salt, and pepper.
3. 3. Spread the vegetables on a baking sheet and roast for 20-25 minutes, or until tender and lightly caramelized.
4. 4. Cook the fusilli pasta according to package instructions. Drain and rinse with cold water.
5. 5. In a large bowl, combine the roasted vegetables, cooked pasta, toasted pecans, and dried cranberries.
6. 6. In a small bowl, whisk together the remaining 1 tbsp of olive oil, apple cider vinegar, Dijon mustard, honey, and dried thyme. Season with salt and pepper to taste.
7. 7. Pour the dressing over the pasta salad and toss gently to coat.
8. 8. Sprinkle the crumbled feta cheese over the top.
9. 9. Serve chilled or at room temperature.
Notes
For a vegan version, omit the feta cheese. The pasta salad can be made in advance and refrigerated for up to 3 days.
- Prep Time: 20
- Cook Time: 25
- Category: Salads & Soups Starters
- Method: Roasting, Tossing
- Cuisine: American
Conclusion
I hope this Autumn Harvest Fall Pasta Salad recipe inspires you to embrace the flavors of the season and get creative in the kitchen. This dish is not only delicious, but it’s also incredibly versatile and easy to make. Whether you’re hosting a cozy gathering or looking for a quick and healthy weeknight meal, this salad is sure to become a new fall favorite. Don’t forget to share your creations with me – I’d love to see how you put your own spin on this Autumn Harvest delight!
