Irresistible Fall Harvest Pasta Salad for Cozy Nights

Name: Fall Harvest Pasta Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 12 oz pasta; 1 cup butternut squash, diced; 1 cup Brussels sprouts, halved; 1 cup cranberries; 1/2 cup pecans, chopped; 1/2 cup feta cheese, crumbled; 1/4 cup olive oil; 2 tbsp balsamic vinegar; Salt and pepper to taste

November 7, 2025 by Jake

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Hey friends! As the leaves turn crisp, and the air takes on that familiar chill, we’re all craving something warm and comforting yet vibrant enough to remind us of the colorful season—enter Fall Harvest Pasta Salad. This delightful salad, packed with autumn favorites like butternut squash and Brussels sprouts, brings the essence of fall right to your kitchen.

Years ago, during my first attempt at mixing veggies into pasta, I ended up with burnt squash and undercooked Brussels sprouts. This time, I’ve nailed the process to create something wholesome you’ll love sharing. It’s one of those dishes that’s perfect for a Sunday family dinner or a potluck with your neighbors. And speaking of cozy fall dishes, you might want to check out this breakfast potatoes recipe. They’re a perfect morning treat!

Why you’ll love this recipe

This Fall Harvest Pasta Salad is not just a treat for the taste buds, but also a nutrient-packed dish. Here’s why you’ll love it:

Quick and Easy: It fits perfectly into a hectic schedule. With just 15 minutes of prep time, you’ve got dinner sorted in less than an hour!
Seasonal Flavors: It captures the essence of fall with rich, warm flavors. Think roasted butternut squash and crunchy pecans.
Make-Ahead Friendly: Perfect for prepping the night before, so you can relax knowing dinner is just a toss away.
Versatile: Works as a main dish or a hearty side. Vegan? Just skip the feta!

Ingredients

Here’s what you need to make this savory dish:

12 oz pasta
1 cup butternut squash, diced
1 cup Brussels sprouts, halved
1 cup cranberries
1/2 cup pecans, chopped
1/2 cup feta cheese, crumbled
1/4 cup olive oil
2 tbsp balsamic vinegar
Salt and pepper to taste

Step-by-step instructions

Getting started

First things first, you’ll want to cook your pasta according to the package instructions. Once it’s done, drain and set it aside for later.

Roasting the vegetables

Preheat your oven to 400°F (200°C). This step is crucial, as a nice, hot oven ensures perfectly roasted squash and Brussels sprouts.

Toss your diced butternut squash and halved Brussels sprouts in olive oil, adding a pinch of salt and pepper. Spread them evenly on a baking sheet. Bake for 20–25 minutes until tender and slightly caramelized.

Assembling the salad

In a large bowl, combine the cooked pasta with roasted vegetables, cranberries, pecans, and feta cheese. Drizzle with balsamic vinegar, toss gently to mix, and you’re ready to serve!

Recipe tips & variations

Cheese Swap:Prefer goat cheese over feta? Go for it! It offers a creamy tartness that pairs well with the squash.
Nut-Free:Just skip the pecans or swap them with sunflower seeds for a nutty touch without the nuts!
Protein Boost:Add grilled chicken or chickpeas to turn this into a meal fit for royalty.
Spice it Up:Toss in a pinch of cayenne for a spicy kick.

Storage & reheating

Store your pasta salad in an airtight container in the fridge. It’ll last up to 3 days, making it a fuss-free, weekday meal option. I find it best served at room temperature, but you can gently reheat leftovers if you prefer them warm.

FAQs

Can I make Fall Harvest Pasta Salad ahead of time?

Absolutely! Make it a day in advance and store it in the fridge. The flavors meld well overnight.

Is this dish vegetarian?

Yes, it is vegetarian. Omit the feta cheese for a vegan version.

What other types of pasta work well for this recipe?

Short pasta like rotini or penne hold the dressing beautifully and are bite-size friendly.

Can I serve it warm?

Definitely! Though it’s delicious chilled, it’s equally scrumptious served warm.

Recipes you may like

I’ve found this dish to be not just a culinary delight but a beautiful accent to our fall gatherings. Enjoy yourFall Harvest Pasta Salad, friends!

Fall Harvest Pasta Salad

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Author: Jake
Total Time: 40 minutes
Yield: Serves 4-6 1x
Diet: Vegetarian

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Description

A delightful Fall Harvest Pasta Salad packed with butternut squash, Brussels sprouts, cranberries, and pecans, perfect for cozy fall gatherings.

Instructions

Cook your pasta according to the package instructions. Once it’s done, drain and set it aside for later.
Preheat your oven to 400°F (200°C). Toss your diced butternut squash and halved Brussels sprouts in olive oil, adding a pinch of salt and pepper. Spread them evenly on a baking sheet. Bake for 20–25 minutes until tender and slightly caramelized.
In a large bowl, combine the cooked pasta with roasted vegetables, cranberries, pecans, and feta cheese. Drizzle with balsamic vinegar, toss gently to mix, and you’re ready to serve!