Fall Harvest Pasta Salad Cravings

This vibrant fall harvest pasta salad brings together the best flavors of autumn in one hearty and fresh dish. The combination of roasted butternut squash, Brussels sprouts, tart cranberries, crunchy pecans, and creamy feta creates a balance of textures that feels both cozy and lively. It is perfect for any fall get-together, lunch prep, or simple weeknight meal and quickly became my go-to once the leaves begin to turn.

I first made this for a family bonfire and everyone went back for seconds. Now I make it every autumn whenever I spot fresh butternut squash at the market.

Ingredients

• Pasta: choose a short shape like penne or rotini that holds the dressing and bits of veggies really well. Look for bronze-cut pasta for better texture
• Butternut squash: provides sweetness and color. Pick one that feels heavy for its size and has smooth skin
• Brussels sprouts: add earthiness and roast up with crispy edges. Select firm, tight sprouts for best results
• Cranberries: dried cranberries give a chewy pop of tartness. Look for unsweetened or fruit juice-sweetened for less sugar
• Pecans: offer crunch and a nutty flavor. Toast them lightly for deeper flavor and check for freshness by smelling before you buy
• Feta cheese: gives a tangy creamy note. Crumble from a fresh block for the best taste
• Olive oil: binds everything together. Go for extra virgin for a peppery finish
• Balsamic vinegar: adds bright acidity. Use a thick aged balsamic if you have it
• Salt and pepper: enhance all the flavors. Taste and adjust as you toss your salad

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of well-salted water to a boil. Add your pasta shape and cook until just al dente so it will not get mushy. Drain and toss with a splash of olive oil to prevent sticking. Let cool completely before assembling the salad

Roast the Vegetables:

Preheat your oven to a high temperature. Toss diced butternut squash and halved Brussels sprouts with enough olive oil to coat and a pinch of salt and pepper. Spread them evenly on a heavy baking sheet. Roast until the edges are deep golden and the centers are tender shaking the pan halfway through

Mix the Salad:

In your biggest salad bowl combine the cooled cooked pasta roasted vegetables dried cranberries chopped pecans and crumbled feta cheese. Pour over the balsamic vinegar and drizzle with a little more olive oil

Toss and Serve:

Using two large spoons toss the salad gently but thoroughly so that all pieces are coated with dressing and the cheese and pecans do not break down. Chill before serving or let come to room temperature to bring out the flavors

Save

Pecans are my favorite ingredient in this bowl. I love to roast a handful with a sprinkle of sea salt and snack on them while the veggies cook. My kids now ask for extra pecans every single time we make this

Storage tips

Store leftover pasta salad in a tightly covered dish in your refrigerator. It stays fresh for up to three days. If the salad looks a little dry the next day drizzle with a bit more olive oil before serving to revive it

Ingredient substitutions

Swap butternut squash for any roasted winter squash like acorn or pumpkin if that is what you have. Use walnuts or almonds instead of pecans. Goat cheese works well instead of feta for a slightly milder flavor. Any small pasta shape will do so try farfalle or fusilli if you have those in your pantry

Serving suggestions

This fall pasta salad stands alone as a complete vegetarian meal. For a festive dinner serve it with a bowl of hot soup or a big platter of roasted chicken or turkey. I love to stuff leftovers in a wrap with a handful of arugula for lunch

Cultural context

Pasta salads are classic at American fall potlucks and holiday tables. This recipe gives a nod to Southern flavors with roasted pecans and uses Mediterranean touches like feta and balsamic for brightness

Recipe FAQs

→ Which pasta shapes work best?

Short pastas like penne, fusilli, or farfalle hold up well and catch the dressing and mix-ins beautifully.

→ Can I substitute other vegetables?

Absolutely! Roasted sweet potatoes, carrots, or parsnips are great autumnal alternatives to squash and Brussels sprouts.

→ Is it possible to make this dish ahead?

Yes, assemble a day in advance and refrigerate. The flavors meld and become even more robust after chilling.

→ Does this dish need to be served cold?

It can be enjoyed chilled or at room temperature, making it perfect for lunchboxes or potlucks.

→ What can I use instead of feta cheese?

Goat cheese, blue cheese, or even vegan cheese crumbles work as flavorful substitutions for feta.

→ How long do leftovers keep?

Store leftovers in an airtight container in the fridge for up to 3 days for best taste and texture.