Fall Harvest Pasta Salad

Fall brings a certain kind of magic into the kitchen, doesn’t it? As the days grow shorter and the air turns crisp, it’s time to celebrate the season’s bounty with a dish that’s as colorful as a fall leaf pile. This Fall Harvest Pasta Salad is your new go-to recipe for bringing warmth and bright flavors to your table, even if you’re just gathering the family around the counter for a quick bite. The roasted butternut squash gives a caramelized sweetness that pairs perfectly with the tangy zip of apple cider vinegar and maple dressing, while the chewy bowtie pasta holds everything together in the most satisfying way.

But it’s not just about taste—this salad invites you to experience textures that pop, from crunchy pecans and crisp apple bites to the soft crumbles of feta cheese. There’s something delightfully playful about tossing it all in a big bowl and watching the colors swirl together: deep orange squash, ruby red cranberries, emerald spinach leaves. You’ll find yourself sneaking spoonfuls before it even reaches the table, and your guests will be asking for the recipe before the party’s over. Trust me, once you’ve taken that first forkful, this seasonal showcase will become a must-have at every fall gathering.

KEY INGREDIENTS IN FALL HARVEST PASTA SALAD

Every ingredient in this Fall Harvest Pasta Salad plays a starring role, coming together to create a symphony of autumnal flavors. Whether it’s the hearty pasta that anchors the dish or the sweet and savory components that lend contrast, each element brings its own personality to the bowl. Here’s what you need:

• Bowtie pasta: The perfect shape to cradle all those mix-ins, ensuring you get a bit of everything in each forkful. Its firm texture stands up to the dressing without turning mushy.
• Butternut squash: Roasted until golden and tender, this squash adds a natural sweetness and vibrant color, making every bite feel like a cozy fall hug.
• Olive oil: Used both for roasting and in the dressing, it provides a silky richness that helps carry flavors and keeps ingredients coated evenly.
• Salt and pepper: Simple seasonings that enhance the natural tastes of every component, from the squash to the spinach.
• Dried cranberries: Their chewy tartness cuts through the richness of the squash and feta, adding pops of bright red throughout the salad.
• Crumbled feta cheese: Brings a creamy, tangy note that balances the sweet elements, while its crumbly texture adds variety.
• Chopped pecans: These crunchy nuts give a toasty, buttery flavor that complements the softer ingredients and underscores the fall theme.
• Chopped apple: Crisp and juicy, apple adds a sprightly tartness and additional crunch that pairs beautifully with the nuts and cranberries.
• Chopped red onion: A mild bite of onion that adds a sharp contrast, helping to wake up the palate.
• Fresh spinach: Tender leafy greens that add color, nutrition, and a mild earthy flavor, while softening the overall bite.
• Apple cider vinegar: Provides a bright, tangy acidity in the dressing, cutting through the sweetness of maple.
• Maple syrup: The star sweetener that brings classic fall warmth and depth, harmonizing with both the squash and the vinegar.
• Dijon mustard: Adds a subtle sharpness and emulsifying power to the dressing, keeping oil and vinegar perfectly blended.

HOW TO MAKE FALL HARVEST PASTA SALAD

Creating this salad is as easy as it is rewarding—a few simple steps and you’ll have a vibrant dish that feels special but doesn’t demand hours in the kitchen. Follow along and you’ll be enjoying all the flavors of autumn in no time.

1. Preheat the oven to 400°F (200°C). In a bowl, toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper until each piece is lightly coated. Spread the squash in a single layer on a baking sheet to ensure even roasting.

2. Roast the butternut squash for 20–25 minutes, or until the edges are lightly browned and the flesh is tender when pierced with a fork. Remove from the oven and let it cool slightly, so it holds its shape in the salad.

3. Cook the bowtie pasta according to the package instructions, maintaining a firm al dente texture. Once done, drain and rinse the pasta under cold water to stop the cooking process and cool it quickly.

4. In a large mixing bowl, combine the cooled pasta, roasted butternut squash, dried cranberries, feta cheese, pecans, chopped apple, chopped red onion, and fresh spinach. Toss gently to distribute ingredients evenly.

5. In a small mixing bowl or a mason jar, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until the dressing is smooth and emulsified.

6. Drizzle the dressing over the pasta salad and toss once more, making sure every strand of pasta and chunk of squash is coated with that tangy, sweet vinaigrette.

7. Chill the salad in the refrigerator for at least 30 minutes. This rest time allows all the flavors to meld beautifully, resulting in a harmonious, crave-worthy dish.

SERVING SUGGESTIONS FOR FALL HARVEST PASTA SALAD

Before you dive in with that first forkful, consider how you’ll present this fall masterpiece. These ideas will help you serve the salad in style, whether it’s a cozy family dinner or a festive gathering.

• Serve in chilled bowls: Scoop the pasta salad into individual chilled bowls or shallow serving dishes. The cool temperature accentuates the crispness of the apples and spinach, and prevents the feta from warming up too quickly.
• Garnish with extra crunch: Just before serving, sprinkle additional chopped pecans and a few whole dried cranberries over the top. The visual contrast of nutty textures and ruby-red berries takes the presentation up a notch.
• Pair with grilled protein: For a heartier meal, arrange slices of grilled chicken breast or marinated tofu alongside the salad on a platter. The smoky flavors of the protein complement the maple dressing perfectly.
• Offer alongside crusty bread: A warm, artisan baguette or rustic whole-grain loaf provides a delightful chew and helps sop up any extra dressing. It’s a foolproof way to satisfy every guest.

HOW TO STORE FALL HARVEST PASTA SALAD

Storing this pasta salad properly ensures that you can enjoy those vibrant fall flavors for days to come. With a few mindful steps, you’ll prevent sogginess and keep each bite tasting fresh. Here are some tips to maintain the salad’s texture and flavor in your refrigerator.

• Refrigerate promptly: Transfer the salad into an airtight container as soon as it’s chilled. This limits exposure to air, preserving crispness and preventing odors from mingling with other foods.
• Store dressing separately: If you plan on enjoying leftovers over several days, consider keeping any extra dressing in a separate small jar. Drizzle just before serving to maintain the fresh snap of the spinach and apples.
• Use clear containers: Choose transparent storage boxes so you can easily see how much salad remains without constantly opening the lid. Less agitation means better longevity.
• Consume within 3–4 days: While the roasted squash and nuts hold up well, the apples and spinach gradually lose their crispness. For the best taste and texture, enjoy your salad within a few days.

CONCLUSION

This Fall Harvest Pasta Salad captures everything that makes the season so special: the sweetness of roasted squash, the tartness of cranberries, the crunch of pecans, and the lively zip of a maple-Dijon dressing. From its vibrant colors to its irresistible medley of textures, it’s a dish that celebrates autumn in every forkful. Whether you’re preparing a casual weeknight dinner or contributing to a festive potluck, this recipe is designed for both simplicity and wow factor. You can easily customize it by swapping in different nuts, adding grilled chicken for protein, or even making it a day in advance to let the flavors deepen.

Feel free to print out this article and save it for later—you’ll want to revisit these fall flavors again and again. Remember, there’s a handy FAQ section below if you need extra tips or substitutions, and I’m always here to help troubleshoot any questions you might have. If you decide to give this salad a try, I’d love to hear how it turned out. Share your thoughts, ask questions, or let me know about any tweaks you made. Your feedback is what makes cooking together so rewarding!

Print Recipe

Fall Harvest Pasta Salad

Author: Max Turner Courses: Lunch

Difficulty: Beginner Prep Time 15 mins Cook Time 30 mins Rest Time 30 mins Total Time 1 hr 15 mins

Calories: 450

Description

This pasta salad combines the sweetness of roasted butternut squash, tart cranberries, and crunchy pecans, all tossed in a tangy maple dressing. It's a delightful way to enjoy fall’s bounty!

Ingredients

Scale

1/2x 1x 2x 3x

• 12 oz bowtie pasta

• 2 cups diced butternut squash

• 1 tbsp olive oil

• Salt and pepper, to taste

• 1 cup dried cranberries

• 1 cup crumbled feta cheese

• 1 cup chopped pecans

• 1 apple, chopped

• ¹⁄₄ cup chopped red onion

• 2 cups fresh spinach

• For the dressing:

• ¹⁄₄ cup olive oil

• 2 tbsp apple cider vinegar

• 1 tbsp maple syrup

• 1 tsp Dijon mustard

• Salt and pepper, to taste

Instructions

1. Preheat the oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread it evenly on a baking sheet.
2. Roast the butternut squash in the oven for 20-25 minutes, or until tender and lightly browned. Remove from oven and set aside to cool.
3. Cook the bowtie pasta according to package instructions. Drain and rinse under cold water to cool down.
4. In a large mixing bowl, combine the cooked pasta, roasted butternut squash, dried cranberries, feta cheese, pecans, chopped apple, chopped red onion, and spinach. Toss gently to mix.
5. In a small mixing bowl or a mason jar, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper to make the dressing.
6. Drizzle the dressing over the pasta salad and toss until everything is coated evenly.
7. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Note

• Substitute the butternut squash with sweet potatoes for a twist.
• Use walnuts instead of pecans if desired.
• The salad can be made a day in advance and stored in the refrigerator.
• Add grilled chicken or tofu for a complete meal.
• This salad is perfect for picnics and potlucks due to its vibrant colors and delightful taste.

Keywords: pasta salad, fall recipes, butternut squash, healthy meals, seasonal ingredients, easy recipes