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Close-up of a vibrant Fall Harvest Pasta Salad with butternut squash, broccoli, pecans, and cranberries.

Fall Harvest Pasta Salad

A hearty and flavorful pasta salad perfect for autumn gatherings.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 12 ounces Pasta such as 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

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Cutting board
  • Knife

Method
 

  1. 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.
  2. While the pasta cooks, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a small bowl.
  3. In a large mixing bowl, combine the drained pasta mixture, red onion, dried cranberries, and toasted pecans.
  4. Pour the dressing over the pasta mixture and toss to combine.
  5. Serve immediately or chill for later.

Notes

For a creamier dressing, you can add a tablespoon of mayonnaise or Greek yogurt. Feel free to add other fall vegetables like roasted Brussels sprouts or diced apples.