As the leaves begin to change and the air turns crisp, I find myself craving the comforting flavors of fall. This Fall Harvest Pasta Salad is a celebration of the season, combining the sweetness of roasted butternut squash with the earthy crunch of toasted pecans and the tanginess of goat cheese. It’s a delightful dish that’s not only vibrant in color but also bursting with flavor.
One evening, while seeking a way to liven up our dinner routine, I decided to experiment with some seasonal ingredients I had on hand. What began as a simple pasta dish quickly transformed into an autumn masterpiece that my family couldn't get enough of! With just a handful of ingredients and less than an hour, I was able to create a deliciously satisfying meal that left everyone asking for seconds.
Whether you're looking to impress at a potluck or simply want a cozy dinner at home, this recipe is both easy to whip up and a true crowd-pleaser. Ready to savor the taste of fall in every bite? Let’s dive into this irresistible pasta salad!
Why You'll Love This Fall Harvest Pasta Salad
- This Fall Harvest Pasta Salad is incredibly easy to prepare, making it perfect for busy weeknights or last-minute gatherings.
- The flavors of roasted butternut squash, crunchy pecans, and creamy goat cheese create a dish that's both hearty and delicious.
- Its vibrant colors make it a stunning centerpiece for any table, impressing your guests with minimal effort.
- Plus, this recipe is versatile, allowing you to customize it with your favorite seasonal ingredients or whatever you have on hand.
Fall Harvest Pasta Salad Ingredients
• Get ready to create a flavorful masterpiece!
For the Pasta
• Short pasta – Use your favorite shape like fusilli or penne for a delightful bite!
For the Roasted Vegetables
• Butternut squash – Sweet and nutty; its roasting brings out the best flavor.
• Olive oil – Drizzle to ensure perfect caramelization and a rich taste.
• Salt – Essential for enhancing the natural sweetness of the vegetables.
• Black pepper – Adds a touch of warmth and depth to the overall flavor.
For the Salad
• Baby spinach – The fresh greens provide a vibrant color and healthy crunch!
• Dried cranberries – Sweet and tart, they complement the savory elements beautifully.
• Pecans (toasted) – Toasting brings out their nutty essence; feel free to swap with walnuts!
• Red onion (thinly sliced) – A mild bite that balances the richness of the cheese.
• Goat cheese (crumbled) – Creamy and tangy, it crowns the salad with a luxurious touch.
Now, you have everything you need for this Fall Harvest Pasta Salad that will fill your home with the cozy essence of autumn!
How to Make Fall Harvest Pasta Salad
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Roast the butternut squash by combining it with olive oil, salt, and black pepper on a parchment-lined baking sheet. Bake in a preheated oven at 400°F for 25-30 minutes until tender and caramelized.
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Cook the pasta in a pot of salted boiling water for about 8-10 minutes, or until al dente. Drain, rinse under cold water, and set aside to cool slightly.
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Whisk together the vinaigrette ingredients (if applicable) until smooth and well combined. This will enhance the flavors in your salad.
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Combine the cooled pasta, roasted squash, baby spinach, dried cranberries, toasted pecans, and thinly sliced red onion in a large mixing bowl. This colorful mix is sure to impress!
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Toss the mixture with the dressing, ensuring everything is evenly coated. Gently fold in the crumbled goat cheese just before serving for a creamy finish.
Optional: Drizzle with a little extra olive oil for added richness!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Fall Harvest Pasta Salad
Fridge: Keep your prepared Fall Harvest Pasta Salad in an airtight container for up to 3 days. This will maintain its freshness and prevent spoilage.
Freezer: Although not ideal, you can freeze the salad without the goat cheese for up to 1 month. When ready to eat, thaw in the fridge overnight and add cheese just before serving.
Reheating: If you do choose to reheat, warm the salad gently in a skillet over low heat until just warmed through. This will help retain the flavors and textures of the ingredients.
Ingredient Separation: Store any leftover ingredients (like toasted pecans or goat cheese) separately to keep them fresh, then assemble when you're ready to enjoy!
Make Ahead Options
These Fall Harvest Pasta Salad preparations are perfect for busy home cooks! You can roast the butternut squash and cook the pasta up to 24 hours in advance. Simply let the roasted squash cool and store it in an airtight container in the refrigerator, which helps maintain its caramelized texture. The pasta can also be refrigerated in a separate container. When you're ready to serve, combine everything, including the fresh spinach, toppings, and dressing, to keep them crisp. Gently fold in the goat cheese just before serving for that extra creaminess. This way, you'll have a delicious meal ready to enjoy with minimal last-minute effort!
Fall Harvest Pasta Salad Variations
Feel free to personalize this delicious pasta salad with your favorite ingredients or substitutions!
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Gluten-Free: Substitute short pasta with gluten-free options like brown rice pasta or quinoa pasta for a lighter touch.
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Vegan: Use a vegan cheese in place of goat cheese to keep it creamy while adhering to plant-based diets. Nutritional yeast can also add a flavorful, cheesy note!
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Added Protein: Incorporate chickpeas or grilled chicken for a protein boost that makes this salad even more satisfying. These additions will elevate its heartiness.
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Spicy Kick: Add a pinch of red pepper flakes or diced jalapeños to the mix for a warm, zesty flavor that contrasts beautifully with the sweetness of the squash.
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Dried Fruit Swap: Consider using raisins, apricots, or even pomegranate seeds instead of dried cranberries for different bursts of sweetness and texture.
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Roasted Veggie Mix: Mix in other seasonal vegetables like Brussels sprouts or sweet potatoes. Roasting them alongside the squash brings an added layer of flavor!
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Creamy Dressing: If you prefer a creamier salad, swap the vinaigrette for a yogurt-based dressing. This creates a richer, tangy base that melds beautifully with the other ingredients.
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Herb Infusion: Add fresh herbs like basil or parsley to the salad right before serving. The vibrant notes will bring freshness and enhance every delicious bite.
What to Serve with Fall Harvest Pasta Salad?
As you savor this colorful dish, imagine enhancing your meal with delightful pairings that celebrate the flavors of fall.
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Garlic Bread: The buttery, toasted crunch of garlic bread is perfect for soaking up the vinaigrette. It's a classic companion that always pleases.
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Roasted Brussels Sprouts: Their earthy flavor contrasts beautifully with the sweetness of the squash. A sprinkle of balsamic glaze enhances their taste even more.
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Apple Cider: A glass of crisp apple cider brings an invigorating sweetness that complements the salad's savory notes. It's a refreshing way to brighten the meal.
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Honey-Glazed Carrots: Their natural sweetness mirrors that of the butternut squash, while their vibrant orange adds a lovely touch.
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Pumpkin Soup: A warm bowl of creamy pumpkin soup is a cozy pairing that echoes the autumn theme. The flavors meld seamlessly with the hearty pasta.
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Cheese Platter: Create a small cheese board featuring sharp cheeses to contrast with the salad’s creaminess. Include slices of pear for an added touch of elegance.
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Chocolate Chip Cookies: For dessert, serve warm chocolate chip cookies to end the meal on a sweet note, providing a comforting finish that's hard to resist.
These pairings invite you to transform your Fall Harvest Pasta Salad into a full-blown fall feast!
Chef's Helpful Tips
- When making Fall Harvest Pasta Salad, ensure your butternut squash is cut into even cubes for consistent roasting results.
- Avoid overcooking the pasta; it should be al dente to maintain its texture in the salad.
- For the vinaigrette, whisk vigorously to emulsify the ingredients, enhancing the overall flavor of the dish.
- Roasting the squash at 400°F is ideal for achieving that perfect caramelization while keeping the sweetness intact.
Fall Harvest Pasta Salad Recipe FAQs
What kind of pasta should I use for Fall Harvest Pasta Salad?
Absolutely! I recommend using short pasta shapes like fusilli or penne for a delightful bite. These shapes hold on to the dressing and mix beautifully with the other ingredients. Feel free to choose whole wheat or gluten-free options if you prefer.
How do I know if my butternut squash is ripe for roasting?
Very! Look for squash that is firm to the touch, with a rich beige color and minimal blemishes. Avoid those with dark spots all over or soft spots, as these are signs of over-ripeness. A good squash should feel heavy for its size and have a sturdy stem.
How long can I store the prepared Fall Harvest Pasta Salad in the fridge?
You can enjoy your prepared Fall Harvest Pasta Salad for up to 3 days when stored in an airtight container in the fridge. Be sure to give it a good toss before serving, as the flavors may settle.
Can I freeze my Fall Harvest Pasta Salad?
Absolutely! However, it’s best to freeze it without the goat cheese. Simply assemble the salad without it, place in an airtight container, and freeze for up to 1 month. When ready to eat, thaw it in the fridge overnight and then fold in the goat cheese just before serving for that creamy deliciousness.
What if I have leftovers? Should I store the individual ingredients?
I often recommend keeping any leftover ingredients, like toasted pecans or goat cheese, separately to maintain their freshness. This way, you can combine them when you’re ready to enjoy another helping, ensuring that everything stays crispy and flavorful.
Is this recipe suitable for those with nut allergies?
If you're cooking for someone with nut allergies, simply omit the pecans and consider substituting them with seeds, like pumpkin seeds or sunflower seeds, for a similar crunch without the allergens. This way, everyone can still enjoy the hearty goodness of the Fall Harvest Pasta Salad!
Fall Harvest Pasta Salad
Ingredients
Equipment
Method
- Roast the butternut squash by combining it with olive oil, salt, and black pepper on a parchment-lined baking sheet. Bake in a preheated oven at 400°F for 25-30 minutes until tender and caramelized.
- Cook the pasta in a pot of salted boiling water for about 8-10 minutes, or until al dente. Drain, rinse under cold water, and set aside to cool slightly.
- Whisk together the vinaigrette ingredients (if applicable) until smooth and well combined.
- Combine the cooled pasta, roasted squash, baby spinach, dried cranberries, toasted pecans, and thinly sliced red onion in a large mixing bowl.
- Toss the mixture with the dressing, ensuring everything is evenly coated. Gently fold in the crumbled goat cheese just before serving.
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