Fall Harvest Pasta Salad

$- 2 cups whole wheat rotini pasta - 1 cup butternut squash, peeled and diced - 1 cup Brussels sprouts, trimmed and halved - 1 sweet apple, cored and diced (try Fuji or Honeycrisp) - 1/2 cup dried cranberries - 1/2 cup pecans, toasted and roughly chopped - 1/4 cup feta cheese, crumbled (optional) In this salad, whole wheat rotini pasta provides a great base. The pasta has a nice texture and holds the dressing well. Butternut squash adds sweetness and warmth. Brussels sprouts bring a slight crunch and depth. The sweet apple gives a fresh pop. Dried cranberries add a tangy bite. Toasted pecans offer a nutty flavor and crunch. Feta cheese is optional but adds creaminess. - 3 tablespoons olive oil - 2 tablespoons apple cider vinegar - 1 teaspoon Dijon mustard - 1 teaspoon maple syrup - Salt and pepper, to taste The dressing is simple yet flavorful. Olive oil adds richness, while apple cider vinegar gives a tangy note. Dijon mustard adds depth, and maple syrup sweetens the mix. Adjust salt and pepper to your taste. This dressing brings all the ingredients together. It makes the salad shine with flavor. {{ingredient_image_2}} Set your oven to 400°F (200°C). This heat helps the vegetables cook well. Preparing the veggies first is key. It makes sure they roast perfectly while you focus on the pasta. For the butternut squash and Brussels sprouts, peel and dice the squash. Trim and halve the Brussels sprouts. Spread them on a large baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Toss them to coat evenly. Roast in the oven for 20-25 minutes. Stir halfway through to get even roasting. They should be tender and slightly caramelized when done. While the veggies roast, bring a pot of salted water to a boil. Add 2 cups of whole wheat rotini pasta. Cook according to the package directions until al dente. Once it's ready, drain the pasta and rinse it under cold water. This cools it down and stops the cooking process. In a small bowl, whisk together 2 tablespoons of olive oil, apple cider vinegar, Dijon mustard, and maple syrup. Add a pinch of salt and pepper. Keep whisking until everything blends well into a smooth mix. In a large mixing bowl, combine the cooled pasta, roasted butternut squash, Brussels sprouts, diced apple, dried cranberries, and chopped pecans. This mix brings together sweet and savory flavors that make the salad special. Drizzle the prepared dressing over the pasta mix. Gently toss everything with a large spoon. If you want to add feta cheese, do it now. Toss again carefully to mix without breaking the cheese too much. Taste the salad and add more salt and pepper if needed. Before serving, sprinkle fresh parsley on top for a nice touch. To make sure your vegetables shine, avoid sogginess. Spread out the butternut squash and Brussels sprouts on the baking sheet. This helps them roast well. If they are too close, they will steam instead of roast. Stir them halfway to ensure even cooking. This will give them a nice caramel color and a sweet flavor. For a tasty boost, think about adding seasonings. I love using thyme and rosemary. They give a warm, fall flavor to the salad. You can also add chopped nuts or seeds for extra crunch. If you want to swap ingredients, try different apples or nuts. Pecans can be replaced with walnuts if you prefer. The key is to find flavors you love. Serving your pasta salad in clear bowls makes it pop. You can see the beautiful colors of the ingredients. For a fun touch, drizzle balsamic reduction around the bowl. This adds a nice look and extra flavor. Don’t forget to sprinkle fresh parsley on top. It gives a fresh touch and looks great! Pro Tips Roasting Perfection: Ensure your vegetables are cut into uniform sizes for even cooking and caramelization. Pasta Cooking: For the best texture, cook your pasta until al dente and rinse it under cold water to stop the cooking process. Dressing Balance: Adjust the acidity of the dressing to your taste; add more apple cider vinegar for a tangier flavor. Garnish Wisely: Fresh herbs not only enhance flavor but also add color; consider using arugula or spinach for a different twist. {{image_4}} You can switch up the pasta type in this salad. Try using your favorite gluten-free pasta. Bowtie or penne pasta also works great. You can even use quinoa for a protein boost. When it comes to vegetables, there are many choices. Sweet potatoes add a nice flavor. Roasted carrots or beets can brighten the dish. You can also use kale or spinach for extra greens. For the dressing, you can make your own vinaigrette. Use balsamic vinegar instead of apple cider for a different taste. A touch of honey can replace the maple syrup. Adding herbs like basil or thyme can bring fresh flavor. Try a pinch of red pepper flakes for a little heat. Experimenting with spices can make the dressing unique. If you want a vegan option, skip the feta cheese. You can add more nuts or seeds for creaminess. Chickpeas also make a great addition for protein. For gluten-free needs, use gluten-free pasta as mentioned. Check that your dressing is also gluten-free. This way, everyone can enjoy the salad. The Fall Harvest Pasta Salad stays fresh in the fridge for about 3 to 5 days. To keep it tasty, store it in an airtight container. This helps avoid any excess moisture. If you see any signs of spoilage, it's best to toss it. You can freeze the pasta salad, but it’s best to do this without the dressing. To freeze, place the salad in a freezer-safe bag or container. Make sure to squeeze out as much air as possible. When you're ready to enjoy it, thaw it overnight in the fridge. For a quick meal, serve it cold or gently reheat it on the stove. After storage, the salad may need a little refresh. Drizzle some olive oil or a splash of vinegar to perk it up. Toss in some fresh herbs or a bit of feta cheese for added flavor. Pair it with grilled chicken or roasted vegetables for a complete meal. This salad also goes well with crusty bread or a light soup. Yes, you can prep this salad ahead of time. Make the roasted veggies and pasta in advance. Store them separately in the fridge. You can mix everything together just before serving. This helps keep the pasta and veggies fresh. The dressing can also be made ahead. Just store it in a jar in the fridge. When you are ready to serve, toss the salad with the dressing. It tastes great after a few hours as the flavors blend. Whole wheat rotini works well, but other shapes are great too. You can try penne, fusilli, or farfalle. These shapes hold the dressing well and add texture. You could even use gluten-free pasta if that fits your diet. Just make sure to follow the cooking directions on the package. To make this salad heartier, add protein. Grilled chicken or turkey pairs nicely. You can also add chickpeas for a plant-based option. Black beans or diced tofu are great choices too. Nuts like almonds or walnuts can add crunch and protein. Simply mix them in with the other ingredients for a satisfying meal. Yes, this salad is perfect for potlucks. It travels well and tastes good cool. Pack it in a large container with a lid. When you arrive, stir it well and add the dressing. If you want to keep it fresh, bring the dressing separately. Serve it in a clear bowl to show off the colors. Your friends will love this tasty dish! This blog post guides you through making a tasty pasta salad with healthy ingredients. We covered the main ingredients like whole wheat rotini, butternut squash, and apples. Then, I shared simple steps to roast veggies, cook pasta, and prepare dressing. Plus, I offered tips on enhancing flavors and made suggestions for variations and storage. In summary, this recipe is fun and flexible. Get creative, and make it your own! Enjoy every bite of your delicious pasta salad!$

Fall Harvest Pasta Salad

A vibrant and hearty pasta salad featuring seasonal ingredients like butternut squash, Brussels sprouts, and apples, perfect for autumn gatherings.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Salad

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

2 cups whole wheat rotini pasta
1 cup butternut squash, peeled and diced
1 cup Brussels sprouts, trimmed and halved
1 sweet apple cored and diced (try Fuji or Honeycrisp for the best flavor)
1/2 cup dried cranberries
1/2 cup pecans, toasted and roughly chopped
1/4 cup feta cheese, crumbled (optional)
3 tablespoons olive oil
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon maple syrup
to taste Salt and pepper
for garnish Fresh parsley, chopped

Instructions

Preheat your oven to 400°F (200°C).
On a large baking sheet, spread out the diced butternut squash and halved Brussels sprouts. Drizzle with 1 tablespoon of olive oil, then sprinkle with salt and pepper. Toss the vegetables to coat them evenly. Roast in the oven for 20-25 minutes, stirring halfway through.
While the vegetables are roasting, bring a pot of salted water to a boil. Add the whole wheat rotini pasta and cook according to package directions until al dente. Drain the pasta and rinse it under cold water.
In a small mixing bowl, whisk together the remaining 2 tablespoons of olive oil, apple cider vinegar, Dijon mustard, maple syrup, and a pinch of salt and pepper until well combined.
In a large mixing bowl, combine the cooled pasta, roasted butternut squash, Brussels sprouts, diced apple, dried cranberries, and chopped pecans.
Drizzle the prepared dressing over the pasta mixture. Gently toss to ensure all ingredients are well coated. If using feta cheese, add it at this stage and gently toss again.
Taste the salad and adjust the seasoning with more salt and pepper if desired.
Before serving, sprinkle the chopped fresh parsley on top for color and freshness.

Notes

For an appealing presentation, serve the pasta salad in a large clear serving bowl to highlight the vibrant colors of the ingredients. For a gourmet touch, drizzle a bit of balsamic reduction around the plate before placing the bowl in the center.

Keyword autumn, healthy, pasta salad, vegetarian