Autumn Fall Harvest Pasta Salad Crunch

Autumn Fall Harvest Pasta Salad Crunch: The Ultimate crowd-Pleaser 🥗🍂

Autumn Fall Harvest Pasta Salad Crunch: The Ultimate crowd-Pleaser 🥗🍂

1. Introduction

Welcome to the best recipe for pasta salad that captures the essence of fall — the Autumn Fall Harvest Pasta Salad Crunch. This healthy fall pasta salad combines seasonal flavors with a crisp texture, making it a perfect dish for quick gatherings or weeknight dinners. Not only is it a feast for the eyes, but it’s also incredibly easy to prepare, making it a fantastic choice for anyone looking for a delicious, quick and easy pasta salad recipe that celebrates autumn’s bounty.

2. Ingredients Needed for This Fall Pasta Salad Recipe

  • 16 oz pasta (penne, fusilli, or rotini work well)
  • 1 cup roasted butternut squash, cubed
  • 1 cup chopped apples (preferably Granny Smith or Fuji)
  • ½ cup dried cranberries
  • ½ cup toasted pecans or walnuts
  • ¼ cup chopped red onion
  • 1 cup crumbled feta or goat cheese
  • ¼ cup fresh parsley, chopped
  • For the dressing:
    • ¼ cup olive oil
    • 2 tablespoons apple cider vinegar
    • 1 tablespoon honey
    • 1 teaspoon Dijon mustard
    • Salt and pepper to taste

3. Step-by-Step Preparation for a Healthy Fall Pasta Salad

Preparing the Pasta

Cook the pasta in boiling salted water until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool.

Roasting the Butternut Squash

Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with a little olive oil, salt, and pepper. Roast on a baking sheet for about 25-30 minutes until tender and slightly caramelized.

Preparing the Dressing

In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until well combined. Adjust the seasoning to taste.

Assembling the Autumn Fall Harvest Pasta Salad

In a large mixing bowl, combine the cooked pasta, roasted butternut squash, chopped apples, cranberries, red onion, and toasted pecans. Drizzle with the prepared dressing and toss gently to incorporate all ingredients evenly. Fold in the cheese and parsley last.

4. Tips for Storage and Leftovers

This pasta salad can be stored in an airtight container in the refrigerator for up to 2 days. For best results, add the cheese and fresh herbs just before serving to keep their flavors vibrant. If the salad appears dry after storage, toss it with an additional splash of olive oil or a little extra dressing before serving.

5. Serving Suggestions for Your Fall Pasta Salad

This healthy fall pasta salad is perfect served chilled or at room temperature. Pair it with grilled chicken or roasted vegetables for a complete meal. It also works beautifully as a side dish for holiday dinners or autumn picnics. For an added touch of flavor, sprinkle extra cranberries or nuts on top just before serving.

6. Variations and Substitutions for Your Autumn Pasta Salad

  • Instead of feta, try crumbled blue cheese or vegan cheese options.
  • Swap out the apples for pears for a different flavor profile.
  • Use whole wheat or gluten-free pasta to make it gluten-free or more nutritious.
  • Add cooked quinoa or chickpeas for extra protein and texture.

7. Frequently Asked Questions (FAQ) About This Pasta Salad Recipe

How long does it take to prepare this fall pasta salad?

Preparation time is approximately 30 minutes — perfect for a quick meal or gathering!

Can I make this pasta salad vegan?

Yes, simply omit the cheese or substitute with vegan cheese options. The rest of the ingredients are vegan-friendly.

What are some good substitutions for the ingredients?

You can use walnuts instead of pecans, dried cherries instead of cranberries, or kale instead of parsley. Feel free to customize based on your preferences or seasonal availability.

Is this pasta salad suitable for meal prep?

Absolutely! It keeps well in the fridge for up to 2 days. Just add the cheese and herbs before serving to keep everything fresh.

8. Kitchen Tools That You Might Need for This Recipe

Investing in these tools will streamline your pasta salad prep and make your kitchen experience more enjoyable.

9. Conclusion

Enjoy the vibrant and nutritious flavors of this autumn-inspired pasta salad. Perfect for a quick and easy pasta salad recipe that’s both healthy and satisfying, it’s sure to be a hit at your next fall gathering. The combination of seasonal ingredients, crunchy textures, and a flavorful dressing makes it an irresistible addition to any meal. Try it today and celebrate fall with a colorful, wholesome dish!

Print
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A vibrant bowl of fall harvest pasta salad featuring colorful spiral pasta, chopped roasted vegetables, leafy greens, and crumbled cheese, garnished with fresh herbs on a rustic wooden table

Autumn Fall Harvest Pasta Salad Crunch

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A vibrant and hearty fall harvest pasta salad combining colorful seasonal ingredients with a tangy dressing.

  • Total Time: 35 minutes
  • Yield: 6 servings

Ingredients

Scale
  • 12 oz spiral pasta
  • 1 cup roasted butternut squash, cubed
  • 1 cup roasted Brussels sprouts, halved
  • 1/2 cup chopped pecans
  • 1/2 cup crumbled feta cheese
  • 1 cup baby spinach leaves
  • 1/4 cup chopped fresh parsley
  • For dressing:
  • 1/4 cup olive oil
  • 3 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 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 vegetables, spinach, and herbs.
  3. In a small bowl, whisk together olive oil, vinegar, honey, mustard, salt, and pepper to make the dressing.
  4. Pour the dressing over the salad and toss gently to combine.
  5. Top with crumbled feta and chopped pecans before serving.

Notes

  • Adjust the dressing ingredients to suit your taste.
  • For added protein, include grilled chicken or chickpeas.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Method: Boiling, roasting, mixing
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 cup
  • Calories: 250 Kcal
  • Sugar: 6g
  • Sodium: 180mg
  • Fat: 14g
  • Saturated Fat: 3g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 4g
  • Protein: 6g
  • Cholesterol: 10mg

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