Get ready to fall in love with your new favorite seasonal dish: the Harvest Pasta Salad Recipe. Imagine twirling bites of tender pasta nestled with sweet roasted butternut squash, tangy cranberries, toasted pecans, creamy feta, and a swirl of autumn-inspired dressing that brings everything together. Whether you’re gathering around a Thanksgiving table, packing a picnic, or meal-prepping for the week ahead, this medley is brimming with color, texture, and harvest flavors. With every forkful, it celebrates all the best parts of the season in the most delicious way.
Ingredients You’ll Need
With just a handful of easy-to-find ingredients, the Harvest Pasta Salad Recipe strikes the perfect balance of savory, sweet, crunchy, and creamy. Each element plays a role in building layers of flavor and turning a simple salad into a festive feast for the senses.
- Pasta: Short shapes like penne or rotini catch all the good bits, making every bite interesting.
- Butternut Squash: Its natural sweetness caramelizes in the oven and pairs beautifully with tangy flavors.
- Olive Oil: Used for roasting and the dressing, it adds richness and helps carry the seasonings.
- Salt & Black Pepper: Essential for boosting and balancing the flavors in every layer.
- Fresh Baby Spinach: Brings color, a fresh bite, and plenty of nutrients.
- Dried Cranberries: Their bright, tart sweetness offers a wow-factor burst in each forkful.
- Pecans: Toasted and chopped, they add a crave-worthy crunch to the salad.
- Feta Cheese: Crumbled feta gives salty, creamy pops throughout the dish.
- Red Onion: Thinly sliced for a bit of zippy sharpness and color contrast.
- Apple Cider Vinegar: Lively and crisp, it lifts the dressing and keeps things light.
- Maple Syrup or Honey: Brings just enough sweetness to tie the fall flavors together.
- Dijon Mustard: Adds subtle tang and depth to the dressing.
- Cinnamon & Nutmeg: Warm, aromatic spices that give the salad its unmistakable autumn aroma.
How to Make Harvest Pasta Salad Recipe
Step 1: Roast the Butternut Squash
Preheat your oven to 400°F (200°C). Toss the diced butternut squash with a tablespoon of olive oil, half a teaspoon of salt, and the black pepper. Spread the cubes out on a baking sheet so they have room to caramelize rather than steam, then pop them in the oven. Roast for 20 to 25 minutes, stirring halfway, until the squash is golden, tender, and fragrant—worthy of snacking right off the tray!
Step 2: Cook and Cool the Pasta
While the squash is roasting, bring a big pot of salted water to a boil and cook your pasta according to the package instructions until just al dente. Drain the pasta, rinse briefly under cool water to stop the cooking (and keep things light and bouncy), then let it drain well. If you want your salad to be extra chilled, spread the pasta on a tray and pop it in the fridge while you prep the other ingredients.
Step 3: Whisk Up the Dressing
In a small bowl or jar, combine the remaining olive oil, apple cider vinegar, maple syrup (or honey), Dijon mustard, cinnamon, nutmeg, and the remaining half teaspoon of salt. Whisk vigorously until the mixture is completely smooth and emulsified—the spices will perfume the room, making you want to drizzle this on everything.
Step 4: Toss Everything Together
In a large serving bowl, combine the cooled pasta, roasted butternut squash, fresh spinach, dried cranberries, toasted and chopped pecans, crumbled feta, and sliced red onion. Pour the dressing over the mixture and toss well, making sure every gorgeous bit is lightly coated in flavor. Taste and adjust salt if needed—the feta and squash can both change the balance.
Step 5: Chill and Serve
For the absolute best results, cover the bowl and chill your salad for at least 30 minutes before serving. This time lets the flavors mingle and everything become extra delicious. When you’re ready, give it one last gentle toss. Your Harvest Pasta Salad Recipe is now ready to shine!
How to Serve Harvest Pasta Salad Recipe
Garnishes
For that final special touch, sprinkle a little extra crumbled feta, a handful of toasted pecans, or a scattering of fresh herbs like parsley or chives right before serving. These garnishes not only boost the flavor and texture but also give a beautiful visual lift that makes the Harvest Pasta Salad Recipe totally irresistible.
Side Dishes
This pasta salad is wonderfully versatile: serve it as a hearty vegetarian main, or pair it with simply roasted chicken, grilled salmon, or your favorite holiday roast. It also sits beautifully alongside bright, leafy green salads or a warm basket of crusty bread for scooping up any dressing left behind.
Creative Ways to Present
For special gatherings, consider serving the salad in a big rustic wooden bowl or individual mason jars for portable lunches. Layered presentation also works beautifully—try alternating pasta salad with extra spinach or roasted Brussels sprouts for a dramatic, colorful effect. The Harvest Pasta Salad Recipe transforms effortlessly from casual brunches to elegant feasts.
Make Ahead and Storage
Storing Leftovers
Store any leftover Harvest Pasta Salad Recipe in an airtight container in the refrigerator. The flavors continue to develop, often making it even tastier the next day. It will keep fresh for up to two days—just give it a stir and add a splash of olive oil or vinegar if it seems a little dry.
Freezing
Freezing is not recommended for this salad, as the textures—especially the pasta and squash—can become mushy once thawed. For the best results, make and enjoy it fresh, or refrigerate only for a couple of days.
Reheating
This salad is best enjoyed cold or at room temperature, but if you prefer it warm, gently microwave single servings for about 30 seconds. Avoid overheating, as the feta and spinach can become overly soft. A quick warm-up brings out the cozy autumn flavors without sacrificing texture.
FAQs
Can I use a different type Salad, Side Dish
Absolutely! Acorn squash, delicata, or even roasted sweet potato work wonderfully in the Harvest Pasta Salad Recipe. Just be sure to cut everything into similar-sized cubes so they roast evenly.
Is there a way to make this dairy-free?
Yes, simply skip the feta cheese or use a dairy-free cheese alternative. You’ll still get plenty of flavor and creamy contrast from the other ingredients.
What’s the best pasta shape to use?
Short, ridged shapes like rotini, penne, or farfalle are perfect because they hold onto the dressing and little bits of squash and cheese. Feel free to use whole wheat or gluten-free pasta if desired.
Can I add protein to make this a main course?
Definitely! Grilled chicken, roasted turkey, or even chickpeas make delicious, protein-packed additions to turn the Harvest Pasta Salad Recipe into a satisfying meal.
Does this recipe travel well for potlucks or picnics?
It absolutely does. When chilled, the salad holds up well for a few hours out of the fridge, making it ideal for potlucks, holiday buffets, or picnic spreads.
Final Thoughts
This Harvest Pasta Salad Recipe is the kind of dish you’ll find yourself making again and again, thanks to its versatility and feel-good fall flavors. Whether you’re entertaining or just looking for a new weeknight winner, don’t hesitate to give this recipe a try—you’ll soon have everyone asking for seconds!
Print
Harvest Pasta Salad Recipe
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Harvest Pasta Salad is a delightful combination of tender pasta, roasted butternut squash, spinach, cranberries, pecans, and feta cheese, all tossed in a flavorful dressing. Perfect for fall gatherings or as a holiday side dish.
Ingredients
Pasta Salad:
- 12 ounces short pasta such as penne or rotini
- 1 cup butternut squash, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 1 cup fresh baby spinach
- 1/2 cup dried cranberries
- 1/2 cup pecans, toasted and chopped
- 1/2 cup feta cheese, crumbled
- 1/4 red onion, thinly sliced
Dressing:
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup or honey
- 1 teaspoon Dijon mustard
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Instructions
- Preheat oven to 400°F (200°C). Toss diced butternut squash with olive oil, 1/2 teaspoon salt, and black pepper. Roast for 20-25 minutes.
- Cook pasta according to package directions, drain, and cool.
- Combine pasta, roasted squash, spinach, cranberries, pecans, feta, and red onion in a bowl.
- Whisk together olive oil, vinegar, maple syrup, mustard, cinnamon, nutmeg, and remaining salt for dressing.
- Pour dressing over salad, toss to combine, and chill for 30 minutes before serving.
Notes
- This salad can be made ahead and refrigerated for up to 2 days.
- Add grilled chicken or goat cheese for protein variation.
- Roasted Brussels sprouts or sweet potatoes make great additions.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Salad, Side Dish
- Method: Boiling, Roasting, Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 310
- Sugar: 11g
- Sodium: 310mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg
