Name: Harvest Pasta Salad Recipe
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

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Introduction

This Harvest Pasta Salad is a vibrant and delicious way to celebrate the flavors of fall. Roasted butternut squash and Brussels sprouts combine with tangy cranberries and creamy feta for a refreshing dish perfect for any season. It’s easy to prepare and works well as a side or a light main course.

A white bowl filled with a colorful pasta salad showing three main layers. The bottom layer is light beige rotini pasta, twisted and cooked. Mixed within and on top are bright green halved Brussels sprouts, orange cubes of butternut squash, and whole glossy brown pecans. Scattered on the top are small pieces of white crumbly cheese and deep red dried cranberries, adding texture and color contrast. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Cook the pasta according to package instructions. Drain and set aside.
Step 2: Preheat the oven to 400°F (200°C).
Step 3: Toss the butternut squash and Brussels sprouts with olive oil, salt, and pepper. Spread evenly on a baking sheet.
Step 4: Roast the vegetables for 20-25 minutes until tender and lightly caramelized.
Step 5: In a large bowl, combine the cooked pasta, roasted vegetables, cranberries, pecans, and feta cheese.
Step 6: Drizzle with balsamic vinegar and toss gently to combine all ingredients evenly.
Step 7: Serve the salad chilled or at room temperature for the best flavor.

Tips & Variations

Use whole wheat or gluten-free pasta to accommodate dietary preferences without losing flavor.
Swap pecans with walnuts or sliced almonds for a different nutty crunch.
Add fresh herbs like parsley or thyme to brighten the dish even more.
For a sweeter touch, toss in some roasted apple slices alongside the vegetables.

Storage

Store the Harvest Pasta Salad in an airtight container in the refrigerator for up to 3 days. It is best served cold or at room temperature, so remove it from the fridge about 15 minutes before serving. Avoid freezing, as the texture of the vegetables and cheese may change.

How to Serve

The image shows a bowl filled with a colorful pasta salad made of light yellow spiral rotini pasta as the base layer. Mixed throughout are bright orange cubes of roasted butternut squash, green halved Brussels sprouts with a slightly charred texture, and scattered whole pecans with a glossy brown surface. On top, there are small white crumbles of feta cheese and dark red dried cranberries adding contrast. The bowl is white and sits on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, you can prepare the salad a day ahead. Just keep it refrigerated and toss gently before serving.

What type of pasta works best for this salad?

Short pasta shapes like rotini, penne, or farfalle hold the dressing and mix-ins well, making for an ideal texture and flavor balance.