Fall Harvest Pasta Salad is a delightful mix of sweet and savory flavors that define the autumn season. This recipe features roasted butternut squash, crisp apples, and crunchy pecans, creating a colorful and nutritious dish perfect for potlucks, weeknight dinners, or meal prepping. The combination of seasonal ingredients makes it a heartwarming addition to any table, evoking the essence of fall in every bite. If you’re looking for a delicious pasta salad that celebrates the flavors of the season, this is it!

Why You’ll Love This Fall Harvest Pasta Salad

There are countless reasons to adore this Fall Harvest Pasta Salad. First, it’s packed with nutritious ingredients, making it a wholesome choice for any meal. The roasted butternut squash adds a sweet and creamy texture that beautifully complements the crunch of pecans and the tartness of apples. Additionally, this salad can be served warm or cold, offering versatility for any occasion. Whether you’re hosting a family gathering or enjoying a casual dinner, this hearty fall pasta salad is a crowd-pleaser.

Perfect for autumn gatherings
Easy to prepare with minimal effort
Can be made vegan or gluten-free
Features seasonal produce for freshness
Great for meal prep and leftovers
Combines sweet and savory flavors

Ingredients for Fall Harvest Pasta Salad

Gather these items:

1 pound (450g) pasta (penne or farfalle)
1 butternut squash, peeled, seeded, and cubed
1 red onion, thinly sliced
2 apples, cored and chopped
1 cup (120g) dried cranberries
1 cup (100g) pecans, chopped
4 ounces (115g) goat cheese, crumbled (optional)
Fresh parsley, chopped, for garnish
1/2 cup (120ml) olive oil
1/4 cup (60ml) apple cider vinegar
2 tablespoons maple syrup
1 tablespoon Dijon mustard
1 clove garlic, minced
Salt and pepper to taste

How to Make Fall Harvest Pasta Salad Step-by-Step

Step 1: Preheat oven to 400°F (200°C). Toss cubed butternut squash with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
Step 2: Cook pasta according to package directions. Drain and rinse with cold water. Set aside.
Step 3: In a large bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper.
Step 4: Add the cooked pasta, roasted butternut squash, sliced red onion, chopped apples, dried cranberries, and pecans to the bowl with the dressing. Toss well to combine.
Step 5: If desired, gently fold in crumbled goat cheese.
Step 6: Garnish with fresh parsley before serving. Serve warm or cold.

Pro Tips for the Perfect Fall Harvest Pasta Salad

Keep these in mind:

Ensure the butternut squash is roasted until slightly caramelized for enhanced flavor.
Use high-quality olive oil for a richer taste.
Feel free to substitute goat cheese with a vegan option for a Vegan Fall Harvest Pasta Salad Recipe.

Best Ways to Serve Fall Harvest Pasta Salad

This salad shines at gatherings and potlucks. Serve it alongside grilled chicken or roasted vegetables for a complete meal. Another great idea is to portion it into jars for easy lunch prep, making it perfect for busy weekdays.

How to Store and Reheat Fall Harvest Pasta Salad

To store leftovers, place the Fall Harvest Pasta Salad in an airtight container in the refrigerator. It can last up to 3-4 days. For best flavor, enjoy the salad cold or at room temperature. If you prefer it warm, gently reheat it in the microwave, adding a splash of olive oil to restore moisture.

Frequently Asked Questions About Fall Harvest Pasta Salad

What is Fall Harvest Pasta Salad?

This salad is a seasonal dish featuring roasted butternut squash, apples, and pecans, making it perfect for autumn gatherings.

Can I make Fall Harvest Pasta Salad ahead of time?

Yes! This salad is great for meal prep. Make it a day in advance, and the flavors will meld beautifully.

How do I avoid common mistakes with Fall Harvest Pasta Salad?

Avoid overcooking the pasta to maintain its texture. Also, ensure that the vegetables are roasted properly to enhance their natural sweetness.

Variations of Fall Harvest Pasta Salad You Can Try

For a twist, consider adding roasted Brussels sprouts or kale to your salad. You can also make a Gluten-Free Fall Pasta Salad by using gluten-free pasta. Another great option is to add a creamy dressing for a Creamy Fall Pasta Salad Variations. Lastly, for a protein boost, include chickpeas or grilled chicken.

Fall Harvest Pasta Salad: 5 Delicious Autumn Ingredients - Fall Harvest Pasta Salad - main visual representation

Fall Harvest Pasta Salad: 5 Delicious Autumn Ingredients

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Author: Sarah
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

A delightful mix of sweet and savory, perfect for potlucks, weeknight dinners, or meal prepping. Roasted butternut squash, crisp apples, and crunchy pecans combine for a delicious autumn experience.

Ingredients

Scale

1 pound (450g) pasta (penne or farfalle)
1 butternut squash, peeled, seeded, and cubed
1 red onion, thinly sliced
2 apples, cored and chopped
1 cup (120g) dried cranberries
1 cup (100g) pecans, chopped
4 ounces (115g) goat cheese, crumbled (optional)
Fresh parsley, chopped, for garnish
1/2 cup (120ml) olive oil
1/4 cup (60ml) apple cider vinegar
2 tablespoons maple syrup
1 tablespoon Dijon mustard
1 clove garlic, minced
Salt and pepper to taste

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Instructions

Preheat oven to 400°F (200°C). Toss cubed butternut squash with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
Cook pasta according to package directions. Drain and rinse with cold water. Set aside.
In a large bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper.
Add the cooked pasta, roasted butternut squash, sliced red onion, chopped apples, dried cranberries, and pecans to the bowl with the dressing. Toss well to combine.
If desired, gently fold in crumbled goat cheese.
Garnish with fresh parsley before serving. Serve warm or cold.