This Fall Harvest Pasta Salad is a colorful mix of pasta, roasted vegetables, and fresh greens. It’s perfect for cozy dinners or potlucks with friends!
The sweet and tangy dressing really brings everything together. I love adding a few nuts for crunch—go ahead, it’s a game changer! 🍂
Key Ingredients & Substitutions
Rotini Pasta: Rotini is great for holding onto the dressing, but any pasta shape works! Try penne, fusilli, or even whole wheat pasta for a healthier option.
Butternut Squash: Feel free to swap in sweet potatoes or pumpkin if butternut squash isn’t available! Both will add wonderful fall flavors.
Kale or Lettuce: Kale gives a nice crunch, but if you want something milder, use spinach or arugula instead. They each bring their own unique taste!
Dried Cranberries: If you prefer something less sweet, swap dried cranberries for raisins or chopped apples. Both add a touch of fruity goodness!
Goat Cheese or Feta: I love the creaminess of goat cheese, but feta works well too! You could even go dairy-free with a vegan cheese substitute.
How Do I Roast Butternut Squash Perfectly?
Roasting butternut squash brings out its sweet flavor and makes it cozy! Follow these steps for the best results:
- Preheat your oven to 400°F (200°C), so it’s hot enough for roasting.
- Cut the squash into even, 1-inch cubes to ensure all pieces cook at the same rate.
- Toss with olive oil, salt, and pepper to coat each piece well, which helps with browning.
- Spread on a baking sheet without crowding; this allows for even cooking.
- Check for tenderness around 20 minutes. If they look golden, let them cool before adding to your salad.
Enjoy the sweet, caramelized deliciousness that perfectly complements your salad!
Fall Harvest Pasta Salad
Ingredients You’ll Need:
For the Salad:
- 8 ounces rotini pasta
- 1 small butternut squash, peeled and diced into 1-inch cubes
- 2 tablespoons olive oil, divided
- Salt and black pepper, to taste
- 2 cups shredded kale or lettuce (such as romaine or green leaf)
- 1/2 cup dried cranberries
- 1/2 cup pecan halves, toasted
- 1/2 cup crumbled goat cheese or feta cheese
For the Dressing:
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
How Much Time Will You Need?
This delicious Fall Harvest Pasta Salad takes about 15 minutes to prep and 30 minutes to cook and assemble. In total, you’ll be looking at around 45 minutes to enjoy this delightful dish!
Step-by-Step Instructions:
1. Roast the Butternut Squash:
Start by preheating your oven to 400°F (200°C). In a mixing bowl, toss the diced butternut squash with 1 tablespoon of olive oil, along with a sprinkle of salt and black pepper. Spread the squash in a single layer on a baking sheet, then roast it in the oven for 20-25 minutes, or until it’s tender and lightly caramelized. Once done, take it out and let it cool slightly.
2. Cook the Pasta:
While the squash is roasting, bring a pot of salted water to a rolling boil. Add the rotini pasta and cook according to the package instructions until al dente. After it’s cooked, drain the pasta and rinse it with cold water to cool it down and stop the cooking process. Make sure to drain it well to remove excess water.
3. Make the Dressing:
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard, minced garlic, and a pinch of salt and pepper. This dressing will add a burst of flavor to your salad.
4. Combine the Ingredients:
In a large bowl, combine the cooked and cooled pasta, roasted butternut squash, and the shredded kale or lettuce. Add in the dried cranberries and toasted pecans for added texture and flavor.
5. Dress the Salad:
Drizzle the prepared dressing over the pasta mixture and toss gently to ensure all the ingredients are coated and combined beautifully.
6. Add Cheese and Serve:
Sprinkle the crumbled goat cheese or feta on top of the salad. If you like, taste for seasoning and adjust with extra salt and pepper if desired. This salad can be served chilled or at room temperature, making it a versatile dish!
Enjoy your colorful and flavorful Fall Harvest Pasta Salad, a perfect dish celebrating autumn’s bounty!
Can I Use Different Types of Pasta for This Salad?
Absolutely! While rotini is great for holding onto the dressing, you can use other pasta shapes like fusilli, penne, or farfalle depending on your preference.
How Can I Make This Recipe Vegan?
To make this salad vegan, simply omit the cheese or substitute it with a plant-based cheese alternative. Also, use maple syrup instead of honey in the dressing.
Can I Prepare This Salad in Advance?
Yes! You can roast the butternut squash, cook the pasta, and prepare the dressing a day ahead. Just combine everything just before serving to keep it fresh.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors will meld together beautifully, but if it looks dry, add a little extra dressing when you reheat or serve.
