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–+ servings
Fall Harvest Pasta Salad

Fall Harvest Pasta Salad: Savor the Best of Autumn's Bounty

Fall Harvest Pasta Salad is a vibrant dish filled with seasonal ingredients and flavors, perfect for potlucks and gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Chill Time 1 hour
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Salad
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz Pasta Any shape such as whole wheat or gluten-free.
For the Roasted Vegetables
  • 1 cup Butternut Squash Diced; can substitute with sweet potatoes or carrots.
  • 1 cup Brussels Sprouts Halved; substitute with zucchini or bell peppers.
For the Salad Mix
  • 0.5 cup Cranberries Dried; fresh can be used if in season.
  • 0.5 cup Pecans Chopped; can substitute with walnuts or sunflower seeds.
  • 0.25 cup Feta Cheese Crumbled; omit or replace with vegan cheese for dairy-free.
For the Dressing
  • 2 tbsp Balsamic Vinegar Can use lemon vinaigrette as an alternative.
  • Olive Oil Essential for roasting vegetables; neutral oil can be substituted.
  • Salt To taste.
  • Pepper To taste.

Equipment

  • Large Pot
  • Baking sheet
  • parchment paper
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Cook the Pasta: Boil salted water, add pasta, and cook for 8-10 minutes until al dente. Drain and rinse with cold water.
  2. Preheat the Oven: Set oven to 400°F (200°C) for roasting vegetables.
  3. Prepare the Vegetables: Mix butternut squash and Brussels sprouts with olive oil, salt, and pepper.
  4. Roast the Vegetables: Spread on baking sheet and roast for 20-25 minutes, tossing halfway through.
  5. Combine the Ingredients: In a bowl, mix chilled pasta, roasted vegetables, cranberries, pecans, and feta.
  6. Dress the Salad: Drizzle balsamic vinegar and toss gently to combine.
  7. Serve or Chill: Serve immediately or chill for a couple of hours to enhance flavors.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 8gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gCholesterol: 15mgSodium: 300mgPotassium: 400mgFiber: 5gSugar: 10gVitamin A: 4000IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Allow salad to rest for at least an hour in the fridge before serving for best flavor. Store leftovers in an airtight container for up to 3 days.

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