Fall Harvest Pasta Salad

ByDeShawn Ellis
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Why Make This Recipe

Fall Harvest Pasta Salad is a delicious and colorful dish perfect for autumn gatherings. It combines the sweetness of roasted butternut squash with the tanginess of cranberries and feta cheese, making it flavorful and satisfying. This salad is not only easy to prepare but also brings vibrant colors and textures to your table. It can be served as a side dish or a light meal, making it versatile for any occasion.

How to Make Fall Harvest Pasta Salad

Ingredients:

  • 2 cups pasta (fusilli or penne)
  • 1 cup butternut squash, roasted and cubed
  • 1/2 cup cranberries, dried
  • 1/2 cup feta cheese, crumbled
  • 1/2 cup walnuts, chopped
  • 1/4 cup red onion, diced
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • Salt and pepper to taste
  • Fresh parsley for garnish

Directions:

  1. Cook the pasta according to package instructions, drain, and let cool.
  2. In a large bowl, combine the roasted butternut squash, cranberries, feta cheese, walnuts, and red onion.
  3. In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper.
  4. Add the cooled pasta to the mixture and pour the dressing over the top.
  5. Toss everything together until well combined.
  6. Garnish with fresh parsley and serve cold or at room temperature.

How to Serve Fall Harvest Pasta Salad

You can serve this salad as a side dish at a party, a potluck, or even as a main course for lunch. It tastes great cold or at room temperature, making it perfect for outdoor gatherings. Feel free to add extra garnishes like toasted pumpkin seeds or a sprinkle of additional feta cheese for extra flavor.

How to Store Fall Harvest Pasta Salad

To store leftovers, place the pasta salad in an airtight container and keep it in the refrigerator. It will last for up to 3 days. Before serving, give it a light toss to refresh the flavors.

Tips to Make Fall Harvest Pasta Salad

  • Make sure to roast the butternut squash until it’s tender and slightly caramelized for a better flavor.
  • Use whole wheat pasta for a healthier option.
  • If you prefer a sweeter touch, add a drizzle of honey to the dressing.

Variation

You can customize this recipe by adding grilled chicken for extra protein, using different types of cheese like goat cheese, or adding other vegetables like spinach or arugula for added greens.

FAQs

1. Can I use other types of squash?
Yes, you can use other types of squash like acorn or pumpkin instead of butternut squash.

2. Is it okay to make this salad ahead of time?
Absolutely! This salad can be made a day in advance. Just keep it in the fridge until you’re ready to serve.

3. Can I substitute the nuts for something else?
If you have nut allergies, you can leave out the walnuts or replace them with seeds like sunflower seeds or pumpkin seeds.

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Fall Harvest Pasta Salad

  • Author: admin
  • Total Time: 25
  • Yield: 4 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A colorful and flavorful pasta salad combining roasted butternut squash, cranberries, and feta cheese, perfect for autumn gatherings.

Ingredients

Scale
  • 2 cups pasta (fusilli or penne)
  • 1 cup butternut squash, roasted and cubed
  • 1/2 cup cranberries, dried
  • 1/2 cup feta cheese, crumbled
  • 1/2 cup walnuts, chopped
  • 1/4 cup red onion, diced
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Cook the pasta according to package instructions, drain, and let cool.
  2. In a large bowl, combine the roasted butternut squash, cranberries, feta cheese, walnuts, and red onion.
  3. In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper.
  4. Add the cooled pasta to the mixture and pour the dressing over the top.
  5. Toss everything together until well combined.
  6. Garnish with fresh parsley and serve cold or at room temperature.

Notes

For a healthier option, use whole wheat pasta. The salad can be made a day in advance.

  • Prep Time: 15
  • Cook Time: 10
  • Category: Salad
  • Method: Mixing
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 10g
  • Sodium: 250mg
  • Fat: 20g
  • Saturated Fat: 4g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 5g
  • Protein: 8g
  • Cholesterol: 10mg

Keywords: pasta salad, autumn recipes, vegetarian salad, fall recipes, healthy salad

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Hey, I’m DeShawn Ellis—friends call me D. I’m 42 years old, born and raised in Jackson, Mississippi, and now I’m holding it down in Atlanta, Georgia, where I run a soul food kitchen that’s as much about storytelling as it is about the food. Cooking isn’t just what I do it’s who I am. It’s how I honor where I come from, and how I speak love into the world.

My earliest memories are in my grandma’s kitchen barefoot on a step stool, stirring roux while she told me stories about her own mama, who used to cook for church fish fries back in the ’50s. That kitchen was my school. That woman was my first chef. She never measured a thing, but everything came out perfect. She taught me that food could heal, could gather people, could celebrate and comfort at the same time.

I didn’t come up through culinary school I came up through Sunday dinners, community cookouts, and elbow grease. I worked every back-of-house job you can think of, from janitor to pitmaster. Over time, I built my own rhythm in the kitchen deeply rooted in Southern Black tradition but open to everything. My oxtails have a splash of Caribbean heat. My collards might get kissed with smoked paprika and a dash of coconut vinegar. And yeah, I’ll put Cajun spice on anything that holds still long enough.

What drives me most is making food that feels like a hug from home. I want folks to taste a dish and remember their auntie's kitchen, or a summer evening on the porch, or that one bite that made them feel seen. But I also want to evolve because our food, our culture, is not stuck in the past. It’s growing, remixing, finding new voices. I’m proud to be one of them.

I cook for people who love food with a story behind it. You don’t need fancy tools or a French accent to make magic you just need heart, hustle, and a little bit of fire. If you’ve ever cooked with love, failed with style, or fed someone just to see them smile, then we’re already family.

Welcome to my kitchen. Let’s build something beautiful one bite at a time.

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