Oh, that crisp autumn air! You know, the kind that makes you want to grab a cozy sweater and whip up something delicious? That’s exactly the feeling I get when I make this Fall Harvest Pasta Salad. It’s just packed with all those beautiful colors and hearty textures that scream ‘cozy season.’ I remember making this for the first time for a neighborhood potluck last year, and people were raving about it all night! It’s so incredibly easy to throw together, even on a busy weeknight, but looks like you spent hours on it. Seriously, this Fall Harvest Pasta Salad is going to be your new autumn go to!
Why You’ll Love This Fall Harvest Pasta Salad
Seriously, what’s not to love? This Fall Harvest Pasta Salad is:
- Bursting with amazing fall flavors that just feel like home.
- Super easy to whip up – perfect for busy days!
- Incredibly versatile; you can totally tweak it to your liking.
- Gorgeous to look at with all those autumnal colors!
Ingredients for Your Fall Harvest Pasta Salad
Alright, let’s get down to the good stuff! Here’s what you’ll need to make this glorious Fall Harvest Pasta Salad:
For the Salad
- 12 ounces Pasta, like rotini, fusilli, or penne
- 1 cup Butternut squash, peeled and diced
- 1 cup Broccoli florets
- 1/2 cup Red onion, chopped
- 1/2 cup Dried cranberries
- 1/2 cup Pecans, chopped and toasted
For the Dressing
- 1/3 cup Olive oil
- 3 tablespoons Apple cider vinegar
- 1 tablespoon Maple syrup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
See? Nothing too crazy! Just good, wholesome ingredients that make this salad sing.
How to Prepare the Perfect Fall Harvest Pasta Salad
Okay, now for the fun part – putting it all together! Don’t worry, this Fall Harvest Pasta Salad is super straightforward. Just follow these little steps and you’ll have a winner on your hands in no time. It’s almost as fun as making a creamy orzo with roasted butternut!
Cooking the Pasta and Vegetables
First things first, get a big pot of water boiling for your pasta. Cook your favorite shape (rotini or fusilli are great!) according to the package directions. Now, here’s a little trick: during the last five minutes of cooking, toss in your diced butternut squash and broccoli florets. They’ll get perfectly tender-crisp right along with the pasta! Once everything’s done, drain it all really well and give it a quick rinse under cold water to stop the cooking and keep it from getting mushy.
Making the Fall Harvest Pasta Salad Dressing
While the pasta is doing its thing, whip up the dressing! Grab a small bowl and whisk together that lovely olive oil, apple cider vinegar, sweet maple syrup, tangy Dijon mustard, salt, and pepper. Give it a good swirl until it’s all beautifully blended. Easy peasy!
Assembling Your Fall Harvest Pasta Salad
Now, pour that drained pasta and veggie mix into your biggest mixing bowl. Add in your chopped red onion, those chewy dried cranberries, and the crunchy toasted pecans. Drizzle all that amazing dressing you just made right over the top. Then comes the best part: toss everything gently but thoroughly! Make sure every little bit gets coated in that delicious dressing. You can serve this amazing Fall Harvest Pasta Salad right away, or for another light and tasty dish, try out a chickpea feta salad! It’s even tastier after the flavors have had a chance to mingle!
Tips for the Best Fall Harvest Pasta Salad
You know, I’ve made this Fall Harvest Pasta Salad so many times, and I’ve picked up a few little tricks that really make it shine. First off, please, *please* use fresh ingredients whenever you can. It makes such a difference! Toasting those pecans is an absolute must – the nutty flavor just comes alive! Pop them in a dry skillet over medium heat for just a few minutes, stirring constantly. You’ll smell it when they’re ready! Also, don’t overcook your pasta; al dente is key so it doesn’t get mushy. And for an extra kick, a sprinkle of crispy vegan chickpeas adds a fun crunch!
Ingredient Notes and Substitutions
Let’s talk ingredients for this yummy Fall Harvest Pasta Salad! Butternut squash is fantastic here, adding that lovely sweetness and creamy texture. If you’re not a fan, roasted sweet potato or even chunks of apple would be a delightful change. The pecans give a great crunch, but walnuts or even toasted slivered almonds work beautifully too. And those dried cranberries? They bring a little chew and tartness. Golden raisins or dried cherries are also super popular swaps! If you don’t have apple cider vinegar, white wine vinegar or even red wine vinegar can work in a pinch. For the pasta, feel free to use whatever shape you love! Bowties, farfalle, or even elbow macaroni are great too. If you happen to love butternut squash as much as I do, you should check out this butternut squash pasta sauce!
Serving and Storage for Fall Harvest Pasta Salad
This Fall Harvest Pasta Salad is wonderful served slightly chilled or at room temperature, making it perfect for picnics or outdoor gatherings. It pairs beautifully with grilled chicken or a simple side of soup. If you have leftovers (which are rare, trust me!), just pop them into an airtight container in the fridge. It should keep well for about 3-4 days. No heating needed – just give it a quick stir and enjoy!
Frequently Asked Questions about Fall Harvest Pasta Salad
Got questions about whipping up your best Fall Harvest Pasta Salad yet? I’ve got you covered!
Can I make this Fall Harvest Pasta Salad ahead of time?
Oh yes! It’s actually even better the next day. Just assemble it, cover it tightly, and pop it in the fridge.
What other vegetables can I add to this pasta salad?
Totally! Roasted Brussels sprouts, diced apples, or even some chopped bell peppers would be delicious additions for extra autumn flair.
How long does the Fall Harvest Pasta Salad last in the refrigerator?
It stays yummy for about 3 to 4 days in an airtight container in the fridge. Sometimes I even sneak in leftovers from a broccoli cheddar pasta to make it interesting!
Nutritional Information
Just a heads-up, the nutritional info for this Fall Harvest Pasta Salad is an estimate per serving. It’s a pretty balanced dish, but keep in mind that exact values can vary based on your specific ingredients. For more calorie-smart ideas, you can always check out calorie-smart recipes. This salad offers a good mix of carbs, protein, and healthy fats!
Fall Harvest Pasta Salad
Ingredients
Equipment
Method
- Cook pasta according to package directions. Add butternut squash and broccoli florets during the last 5 minutes of cooking. Drain and rinse with cold water.
- While the pasta cooks, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a small bowl.
- In a large mixing bowl, combine the drained pasta mixture, red onion, dried cranberries, and toasted pecans.
- Pour the dressing over the pasta mixture and toss to combine.
- Serve immediately or chill for later.