Fall Harvest Pasta Salad: 4 Easy Steps to Fall Bliss

When autumn rolls around and the air starts to feel a little crisp, there’s one dish that always hits the spot—Fall Harvest Pasta Salad. It’s like wrapping yourself in a warm blanket made of roasted veggies, sweet cranberries, and a tangy balsamic hug. This salad is the perfect mix of cozy comfort and fresh, vibrant flavor—ideal for busy weeknights, meal prep Sundays, or that fall potluck you somehow agreed to host.

Whether you’re a mom juggling a full schedule or just someone who loves the magic of fall flavors, this pasta salad will quickly become a favorite. Plus, it’s so easy to make you’ll wonder why you didn’t try it sooner!

Why You’ll Love This Fall Harvest Pasta Salad

Let’s be honest—sometimes salads can feel like an afterthought. But Fall Harvest Pasta Salad? Oh, it’s the star of the show. Here’s why you’ll adore it:

• Effortless yet impressive: It looks gourmet but comes together in under an hour.
• Packed with fall goodness: Think roasted butternut squash, crispy Brussels sprouts, and sweet-tart cranberries.
• Versatile: Serve it warm, chilled, or room temperature—it’s always delicious.
• Make-ahead friendly: The flavors deepen as it sits, making it a great prep-ahead dish.

Ingredients You’ll Need

Gather these simple ingredients before you start cooking:

• 12 oz pasta (any shape you love!)
• 1 cup butternut squash, diced into bite-sized pieces
• 1 cup Brussels sprouts, halved
• 1 cup cranberries (dried or fresh)
• 1/2 cup pecans, chopped for that perfect crunch
• 1/2 cup feta cheese, crumbled
• 1/4 cup olive oil (extra virgin is my go-to)
• 2 tbsp balsamic vinegar
• Salt and pepper to taste

Mounia’s Tip: Feel free to get creative! Try swapping the pecans for walnuts, or toss in some roasted sweet potatoes if you’re feeling adventurous.

How to Make Fall Harvest Pasta Salad

1. Cook the Pasta

Bring a large pot of salted water to a boil and add your pasta. Cook according to package instructions (usually 8–10 minutes) until al dente. Drain, then rinse under cold water to stop the cooking process—no mushy noodles here!

2. Roast the Veggies

While the pasta’s cooking, preheat your oven to 400°F (200°C). In a bowl, toss the diced butternut squash and halved Brussels sprouts with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20–25 minutes, tossing halfway through, until golden and tender. The caramelized edges? That’s where the flavor magic happens.

3. Combine Everything

In a large mixing bowl, combine the cooked pasta, roasted veggies, cranberries, chopped pecans, and crumbled feta. Drizzle with balsamic vinegar and toss gently to coat everything evenly. Every bite should have that perfect mix of sweet, tangy, and nutty goodness.

4. Chill or Serve

Serve it right away for a warm, hearty meal—or pop it in the fridge for a few hours to let the flavors mingle. It’s one of those dishes that only gets better with time.

Cooking Tips & Tricks

• Make it your own: Add grilled chicken for protein, or toss in kale for an extra green boost.
• Dressing dilemma? If you prefer a creamier texture, whisk in a teaspoon of Dijon mustard to your balsamic dressing.
• Storage tip: Store leftovers in an airtight container in the fridge for up to 3 days. It tastes even better the next day!

If your pasta salad looks a bit dry after sitting, just drizzle a touch more olive oil before serving—it’s like giving it a mini spa treatment.

Mounia’s Moment

This recipe came to life one chilly Sunday when I was craving comfort food but didn’t want to spend hours in the kitchen. I roasted what I had—some leftover butternut squash and Brussels sprouts—and tossed them with pasta. One bite later, and I knew it was going to be a fall staple in my house. It’s the kind of dish that feels fancy but secretly takes almost no effort—just the way I like it.

FAQs About Fall Harvest Pasta Salad

Bring Comfort to Your Table

This Fall Harvest Pasta Salad is more than just a recipe—it’s a celebration of autumn’s best flavors, wrapped up in one easy, colorful bowl. Perfect for cozy dinners, quick lunches, or festive gatherings, it’s a dish that proves comfort food doesn’t have to be complicated.

So grab your favorite sweater, pour yourself a glass of cider, and let this salad remind you that simple ingredients can make the most heartwarming meals.

More Fall-Inspired Recipes You’ll Love

If you loved this Fall Harvest Pasta Salad, here are a few other comforting, flavor-packed dishes from the blog that pair beautifully with the season’s cozy vibes:

• Warm up your table with this hearty Autumn Harvest Beef Stew — it’s the ultimate comfort food for chilly nights.
• Try this creamy and cozy Pumpkin Feta Pasta for another delicious way to enjoy autumn’s best flavors.
• Add a touch of sweetness to your fall feast with these soft and spiced Pumpkin Cookies with Cinnamon Frosting.
• And for a hearty dinner option, don’t miss this soul-soothing Creamy Butternut Squash Gnocchi with Sausage — it’s comfort in a bowl!

Fall Harvest Pasta Salad

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• Author: Mounia
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

This Fall Harvest Pasta Salad is a cozy, colorful mix of roasted butternut squash, Brussels sprouts, cranberries, pecans, and creamy feta tossed in a tangy balsamic dressing. It’s a quick and easy dish bursting with autumn flavors—perfect for holidays, potlucks, or weeknight dinners!

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Ingredients

Scale 1x2x3x

• 12 oz pasta (any shape you love!)

• 1 cup butternut squash, diced into bite-sized pieces

• 1 cup Brussels sprouts, halved

• 1 cup cranberries (dried or fresh)

• 1/2 cup pecans, chopped

• 1/2 cup feta cheese, crumbled

• 1/4 cup olive oil (extra virgin)

• 2 tbsp balsamic vinegar

• Salt and pepper to taste

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Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente, about 8–10 minutes. Drain and rinse under cold water to stop cooking.

2. Roast the Vegetables: Preheat oven to 400°F (200°C). Toss diced butternut squash and halved Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, tossing halfway through, until tender and caramelized.

3. Mix It All Together: In a large mixing bowl, combine cooked pasta, roasted vegetables, cranberries, pecans, and crumbled feta.

4. Dress and Serve: Drizzle with balsamic vinegar and gently toss to combine. Serve immediately or chill for 1–2 hours to let the flavors meld.

Notes

Make ahead: This pasta salad tastes even better after chilling for a few hours.
Add-ins: Try adding roasted sweet potatoes, kale, or a sprinkle of pumpkin seeds for extra crunch.
Serving suggestion: Delicious as a side or a light main dish—especially paired with roasted chicken or turkey!

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Salad, Side Dish
• Method: Roasted, Tossed
• Cuisine: American

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 390 kcal
• Sugar: 10 g
• Sodium: 310 mg
• Fat: 18 g
• Saturated Fat: 4 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 49 g
• Fiber: 6 g
• Protein: 10 g
• Cholesterol: 15 mg