Fall Harvest Pasta Salad: 7 Reasons You’ll Crave It

Fall Harvest Pasta Salad Delight: A Cozy & Vibrant Pasta Salad 🍁🥗✨

1. Introduction

Welcome to your ultimate guide to making a delicious pasta salad recipe that captures the flavors of fall. The Fall Harvest Pasta Salad Delight is a perfect blend of hearty ingredients, fresh vegetables, and a tangy dressing that makes it an irresistible dish for gatherings, weeknight dinners, or a picnic. Whether you’re searching for a healthy pasta salad or a quick and easy meal, this recipe will become a new favorite. 

2. Ingredients for Fall Harvest Pasta Salad

  • 12 oz rotini or penne pasta
  • 1 cup cooked chicken (optional for a chicken pasta salad variation)
  • 1 cup roasted butternut squash or sweet potatoes, cubed
  • 1 cup pomegranate seeds or cranberries
  • 1/2 cup chopped pecans or walnuts
  • 1/2 cup crumbled feta or goat cheese
  • 1 small red onion, diced
  • Fresh parsley or basil for garnish
  • For the dressing:
  • 1/4 cup olive oil
  • 3 tbsp apple cider vinegar
  • 1 tbsp honey or maple syrup
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

3. Step-by-Step Instructions to Make the Perfect Fall Harvest Pasta Salad

Cook the Pasta

Boil a large pot of salted water, then cook the pasta according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process and cool the pasta down for the salad.

Prepare the Vegetables and Chicken

While the pasta cooks, dice the roasted butternut squash or sweet potatoes. If using cooked chicken, shred or dice it into bite-sized pieces. For added flavor, you can prepare the creamy crockpot chicken to add a delicious twist.

Make the Dressing

Whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper in a small bowl. Adjust the seasoning to taste. This tangy dressing perfectly balances the sweet and savory flavors of the salad.

Combine All Ingredients

In a large salad bowl, toss the cooked pasta with roasted squash, chicken, red onion, pomegranate seeds, nuts, and cheese. Pour the dressing over the mixture and gently toss to combine thoroughly.

Garnish and Serve

Top with freshly chopped herbs like parsley or basil. Serve immediately or refrigerate for up to 2 days for an even more flavorful experience.

4. Tips for Making the Best Healthy Pasta Salad

  • Use whole wheat or chickpea pasta for added fiber and protein.
  • Roast your vegetables ahead of time to deepen their flavors.
  • Prepare the dressing in advance to allow the flavors to meld.
  • For a variation, add sliced apples or pears for extra sweetness.

5. Storage Tips for Your Fall Harvest Pasta Salad

Store leftovers in an airtight container in the refrigerator. This quick pasta salad is best enjoyed within 1-2 days to preserve freshness, especially the pomegranate seeds and feta.

6. Serving Suggestions to Elevate Your Fall Pasta Salad

  • Pair with crusty bread or artisan rolls.
  • Add a side of roasted vegetables or a warm butternut squash soup.
  • Serve as a main course for a healthy lunch or dinner.

7. Frequently Asked Questions about Fall Harvest Pasta Salad

Can I make this pasta salad vegan?

Absolutely! Replace the cheese with vegan alternatives and omit the chicken for a fully plant-based version.

Can I prepare this dish ahead of time?

Yes, you can prepare the components a day in advance, but add the dressing just before serving to keep the salad fresh and crisp.

What are good substitutions for nuts or cheese?

For nut allergies, use sunflower seeds or roasted chickpeas. You can omit the cheese or use a dairy-free cheese alternative for a vegan-friendly salad.

How long does it take to prepare this salad?

The total preparation time is approximately 30 minutes, making it a perfect quick pasta salad option for busy weeknights.

8. Kitchen Tools That You Might Need for This Recipe

9. Conclusion

The Fall Harvest Pasta Salad Delight is a celebration of seasonal flavors combined with easy, nutritious ingredients. It’s ideal for sharing during cozy autumn gatherings or enjoying as a healthy weeknight meal. With minimal effort and maximum flavor, this pasta salad recipes will surely become a staple in your recipe collection. Experiment with ingredients, add your favorite seasonal produce, and enjoy the vibrant taste of fall in every bite!

Print
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A vibrant bowl of fall harvest pasta salad featuring colorful spiral pasta mixed with roasted butternut squash, cranberries, chopped kale, and toasted pecans, garnished with fresh herbs on a rustic wooden table, with a drizzle of vinaigrette, capturing rich autumn tones and textures

Fall Harvest Pasta Salad Delight

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A delicious and hearty fall harvest pasta salad combining seasonal ingredients like roasted butternut squash, cranberries, kale, and toasted pecans, tossed in a flavorful vinaigrette for a perfect autumn meal.

  • Total Time: 25 minutes
  • Yield: 4-6 servings

Ingredients

Scale
  • 12 oz spiral pasta
  • 1 cup roasted butternut squash cubes
  • 1/2 cup dried cranberries
  • 2 cups chopped kale
  • 1/2 cup toasted pecans
  • 1/4 cup crumbled feta cheese (optional)
  • 1/4 cup fresh parsley, chopped
  • For the vinaigrette: 3 tbsp olive oil, 2 tbsp apple cider vinegar, 1 tbsp honey, salt and pepper to taste

Instructions

  1. Cook the pasta according to package instructions, drain and rinse with cold water.
  2. In a large bowl, combine cooked pasta, roasted butternut squash, cranberries, chopped kale, toasted pecans, feta, and parsley.
  3. Whisk together olive oil, apple cider vinegar, honey, salt, and pepper to make the vinaigrette.
  4. Pour the vinaigrette over the pasta mixture and toss gently to combine.
  5. Serve immediately or chill for 30 minutes to enhance flavors.

Notes

  • Feel free to substitute kale with spinach or arugula.
  • For added protein, include grilled chicken or chickpeas.
  • Can be prepared ahead for party or weeknight dinners.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Method: Boiling, roasting, mixing
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 bowl (approx. 1.5 cups)
  • Calories: 350 Kcal
  • Sugar: 12g
  • Sodium: 420mg
  • Fat: 14g
  • Saturated Fat: 3g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 7g
  • Protein: 10g
  • Cholesterol: 8mg

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