why make this recipe
Fall Harvest Pasta Salad is a colorful dish that brings the flavors of autumn right to your table. It’s perfect for gatherings, picnics, or as a light lunch. With its blend of roasted butternut squash, fresh spinach, and crunchy walnuts, it not only looks beautiful but also offers a delicious mix of textures and tastes. Plus, it can be prepared ahead of time, making it a convenient choice for busy people.
how to make Fall Harvest Pasta Salad
Ingredients:
- 8 ounces of pasta (e.g., rotini or farfalle)
- 1 cup roasted butternut squash, cubed
- 1 cup fresh spinach, chopped
- 1/2 cup dried cranberries
- 1/2 cup feta cheese, crumbled
- 1/4 cup walnuts, chopped
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
Directions:
- Cook the pasta according to package instructions, then drain and let it cool.
- In a large bowl, combine the cooled pasta, roasted butternut squash, spinach, cranberries, feta cheese, and walnuts.
- In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper.
- Pour the dressing over the pasta salad and toss gently to combine.
- Serve chilled or at room temperature.
how to serve Fall Harvest Pasta Salad
This pasta salad can be served as a main dish or a side. It pairs well with grilled chicken or fish. For a more filling meal, add some protein, like grilled shrimp or chickpeas. Garnish with extra feta cheese or nuts for added flavor.
how to store Fall Harvest Pasta Salad
Store any leftovers in an airtight container in the refrigerator. It will keep well for up to 3 days. If you find the salad is a bit dry after holding, simply add a dash more olive oil or vinegar before serving.
tips to make Fall Harvest Pasta Salad
- Be sure to let the pasta cool completely before mixing it with the other ingredients to prevent wilting the spinach.
- Use pre-roasted butternut squash to save time, or roast it yourself for a fresh flavor.
- Feel free to experiment with different cheeses, like goat cheese or mozzarella, if you prefer.
variation
You can add roasted Brussels sprouts or sweet potatoes for extra fall flavors. If you want a vegetarian option, leave out the feta cheese.
FAQs
1. Can I make this salad ahead of time?
Yes, you can prepare it a day in advance. Just store it in the refrigerator and give it a gentle toss before serving.
2. What other vegetables can I add?
You can include bell peppers, carrots, or even kale for added nutrition and flavor.
3. Is this salad gluten-free?
To make it gluten-free, use gluten-free pasta in place of regular pasta.
Fall Harvest Pasta Salad
A colorful pasta salad that combines roasted butternut squash, fresh spinach, and cranberries, perfect for autumn gatherings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 8 ounces of pasta (e.g., rotini or farfalle)
- 1 cup roasted butternut squash, cubed
- 1 cup fresh spinach, chopped
- 1/2 cup dried cranberries
- 1/2 cup feta cheese, crumbled
- 1/4 cup walnuts, chopped
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions, then drain and let it cool.
- In a large bowl, combine the cooled pasta, roasted butternut squash, spinach, cranberries, feta cheese, and walnuts.
- In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper.
- Pour the dressing over the pasta salad and toss gently to combine.
- Serve chilled or at room temperature.
Notes
Let the pasta cool completely before mixing to prevent wilting the spinach. For added flavor, garnish with extra feta cheese or nuts.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 20mg
Keywords: pasta salad, autumn recipe, vegetarian salad, butternut squash salad, healthy salad