Harvest Pasta Salad

Introduction

Harvest Pasta Salad is a vibrant and cozy dish that celebrates the flavors of fall. Filled with roasted butternut squash, Brussels sprouts, and tangy cranberries, it’s perfect as a light meal or a colorful side.

Ingredients

• 12 oz pasta
• 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 and pepper to taste

Instructions

1. Step 1: Cook the pasta according to package instructions. Drain and set aside.
2. Step 2: Preheat the oven to 400°F (200°C).
3. Step 3: Toss the butternut squash and Brussels sprouts with olive oil, salt, and pepper. Spread evenly on a baking sheet.
4. Step 4: Roast the vegetables for 20-25 minutes until tender and lightly caramelized.
5. Step 5: In a large bowl, combine the cooked pasta, roasted vegetables, cranberries, pecans, and feta cheese.
6. Step 6: Drizzle with balsamic vinegar and toss gently to combine all ingredients well.
7. Step 7: Serve the salad chilled or at room temperature, depending on your preference.

Tips & Variations

• For added protein, mix in cooked chicken or chickpeas.
• Swap pecans for walnuts or almonds for a different nutty flavor.
• Add fresh herbs like parsley or thyme for an herby lift.
• Use dried cranberries if fresh are unavailable, but soak them briefly to soften.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed within this time for optimal freshness. Before serving again, toss gently and let sit at room temperature for 10–15 minutes or serve chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like penne, rotini, or farfalle works well. Choose a shape that holds the salad ingredients nicely.

Is this salad good warm?

While it’s delicious chilled or at room temperature, you can serve it warm right after combining the ingredients if you prefer a heartier feel.

Harvest Pasta Salad

Print Recipe

★★★★★

4.5 from 73 reviews

Harvest Pasta Salad is a delightful and vibrant dish combining tender roasted butternut squash and Brussels sprouts with pasta, tart cranberries, crunchy pecans, and creamy feta cheese. Tossed in a balsamic vinaigrette, this salad makes a perfect seasonal meal or side, served chilled or at room temperature.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta and Vegetables

• 12 oz pasta
• 1 cup butternut squash, diced
• 1 cup Brussels sprouts, halved

Add-ins

• 1 cup cranberries
• 1/2 cup pecans, chopped
• 1/2 cup feta cheese, crumbled

Dressing and Seasoning

• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain thoroughly and set aside to cool slightly.
2. Preheat the Oven: Set your oven to 400°F (200°C) to prepare for roasting the vegetables.
3. Toss and Season Vegetables: In a mixing bowl, combine diced butternut squash and halved Brussels sprouts. Drizzle with olive oil, then season with salt and pepper. Toss well to coat all pieces evenly.
4. Roast the Vegetables: Spread the seasoned squash and Brussels sprouts evenly on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and caramelized.
5. Combine Salad Ingredients: In a large bowl, place the cooked pasta, roasted vegetables, cranberries, chopped pecans, and crumbled feta cheese. Toss gently to mix all components evenly.
6. Add Dressing and Toss: Drizzle the balsamic vinegar over the salad mixture, then carefully toss again to distribute the dressing without breaking up the ingredients.
7. Serve: This pasta salad can be served chilled or at room temperature, making it a versatile option suitable for any season or occasion.

Notes

• You can substitute dried cranberries with fresh pomegranate seeds for a different texture and flavor.
• To add more protein, consider adding grilled chicken or chickpeas.
• Make sure the vegetables are well coated with olive oil for even roasting and enhanced flavor.
• For a nut-free version, omit pecans or replace them with roasted pumpkin seeds.
• This salad stores well refrigerated for up to 3 days; toss again before serving.

Keywords: Harvest Pasta Salad, roasted vegetables pasta salad, butternut squash pasta salad, Brussels sprouts salad, fall salad recipe, vegetarian pasta salad