Fall is the perfect time to celebrate the abundance of seasonal produce, and one standout way to do this is with a delightful pasta salad featuring roasted butternut squash. This Fall Harvest Pasta Salad is not only visually stunning with its vibrant colors but also packs a punch with flavors that elevate any meal. Whether you’re prepping for a cozy family gathering or looking for a quick yet satisfying weeknight dinner, this dish is sure to become a staple in your recipe repertoire. Trust me, this salad is both nourishing and delicious, complementing the crisp autumn air beautifully.

Why you’ll love this dish

This Fall Harvest Pasta Salad is a treasure trove of flavors and textures. Its unique combination of sweet butternut squash, tart cranberries, and crunchy pecans creates a symphony of tastes you won’t soon forget. Moreover, this salad is incredibly versatile—you can serve it warm or cold, making it perfect for any occasion, from holiday feasts to summer picnics. It’s also budget-friendly and easy to prepare, making it an ideal choice for busy weeknights. You might just find this salad becoming a beloved go-to dish in your house!

“I made this for a potluck, and everyone rave about it! The balance of flavors is impeccable. I loved the addition of feta—it adds such creaminess without overpowering the other ingredients.” – Sarah J.

Step-by-step overview

Creating this Fall Harvest Pasta Salad is a breeze, making it approachable for cooks of all levels. To start, you’ll boil the pasta and allow it to cool. While it’s cooling, roast your butternut squash for that rich, caramelized flavor. After gathering your delicious ingredients, you’ll mix everything in a large bowl and prepare a quick dressing. Finally, toss it all together and let the flavors meld!

What you’ll need

Gather these items to make your delightful salad:

8 ounces pasta (e.g., rotini or farfalle)
1 cup roasted butternut squash, cubed
1/2 cup dried cranberries
1/2 cup chopped pecans
1/4 cup crumbled feta cheese
1/4 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon honey
Salt and pepper to taste
Fresh spinach or arugula (optional for serving)

Feel free to swap in any of your favorite pasta shapes or nuts. You could also try goat cheese instead of feta for a different flavor profile.

Step-by-step instructions

Cook the pasta following the package instructions until al dente. Drain and allow it to cool in a colander.
In a large mixing bowl, combine the cooled pasta, cubed roasted butternut squash, dried cranberries, chopped pecans, and crumbled feta cheese.
In a separate small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper until well combined.
Drizzle the dressing over the pasta salad and gently toss to ensure everything is evenly coated.
If desired, serve your pasta salad on a bed of fresh spinach or arugula for added greens.
Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld beautifully.

Best ways to enjoy it

This pasta salad shines as a standalone dish, but it pairs beautifully with grilled chicken or fish, making it perfect for a hearty family meal. You can also serve it alongside a thick slice of crusty bread or a light soup. For gatherings, consider offering it as part of a larger salad spread alongside a classic Caesar salad or a fresh caprese to complement your spread.

Storage and reheating tips

Leftovers? No problem! Store any unused pasta salad in an airtight container in the refrigerator for up to three days. If you’ve added fresh greens, you might want to keep those separate to maintain their crispness. Although this salad is best served fresh, it can be delicious cold straight from the fridge. If you need to store for longer, consider freezing the salad without the dressing; however, fresh ingredients like feta and nuts may lose their texture.

Helpful cooking tips

To ensure perfectly roasted butternut squash, toss the cubes in a bit of olive oil and season with salt and pepper prior to roasting. Roast until golden brown for optimal flavor. If you’re short on time, pre-cut squash is often available at the grocery store. Remember to let the pasta cool completely before mixing everything; this prevents wilted greens and retains that delightful crunch.

Creative twists

Feel free to customize this recipe based on your taste preferences. Swap out pecans for walnuts or hazelnuts for a different nutty flavor. For a bit of heat, consider adding sliced jalapeños or a pinch of red pepper flakes to the dressing. You could also incorporate seasonal veggies such as roasted Brussels sprouts or kale for added nutrients.

Common questions

What kind of pasta works best for this salad?
Any pasta shape you prefer will work, but rotini or farfalle hold onto the dressing beautifully, enhancing every bite.
Can I make this salad ahead of time?
Yes! This pasta salad actually tastes better after sitting for a few hours or overnight, allowing the flavors to meld.
Is it okay to use fresh butternut squash instead of roasted?
While you can use fresh squash, roasting it enhances its natural sweetness and adds depth of flavor to the salad.

Dive into this vibrant and tasty Fall Harvest Pasta Salad and enjoy the flavors of autumn on your plate!

Fall Harvest Pasta Salad

A vibrant pasta salad featuring roasted butternut squash, tart cranberries, and crunchy pecans that's perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Salad, Side Dish

Cuisine American, Seasonal

Servings 4 servings

Calories 350 kcal

Ingredients

Main ingredients

8 ounces pasta (e.g., rotini or farfalle)
1 cup roasted butternut squash, cubed
1/2 cup dried cranberries
1/2 cup chopped pecans
1/4 cup crumbled feta cheese You can substitute with goat cheese if desired.

Dressing ingredients

1/4 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon honey
Salt and pepper to taste

Optional for serving

Fresh spinach or arugula

Instructions

Preparation

Cook the pasta following the package instructions until al dente. Drain and allow it to cool in a colander.
In a large mixing bowl, combine the cooled pasta, cubed roasted butternut squash, dried cranberries, chopped pecans, and crumbled feta cheese.
In a separate small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper until well combined.
Drizzle the dressing over the pasta salad and gently toss to ensure everything is evenly coated.
If desired, serve your pasta salad on a bed of fresh spinach or arugula for added greens.
Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld beautifully.