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 apple, cored and diced (preferably a sweet variety like Fuji or Honeycrisp) - ½ cup dried cranberries - ½ cup pecans, toasted and roughly chopped - ¼ cup feta cheese, crumbled (optional) - 3 tablespoons olive oil - 2 tablespoons apple cider vinegar - 1 teaspoon Dijon mustard - 1 teaspoon maple syrup - Salt and pepper to taste When I make this Fall Harvest Pasta Salad, I focus on the fresh ingredients. The whole wheat rotini pasta gives a nice texture and helps fill you up. Butternut squash adds sweetness and creaminess when roasted. Brussels sprouts bring a bit of crunch to the dish. For fruits, I prefer Fuji or Honeycrisp apples. They are crisp and sweet. Dried cranberries add a chewy texture and a pop of color. Pecans are a great choice because they add nuttiness and crunch. If you love cheese, sprinkle some feta on top for a creamy finish. The dressing is simple yet flavorful. Olive oil gives richness, while apple cider vinegar adds a tang. Dijon mustard gives a little kick, and maple syrup brings sweetness. You can adjust the salt and pepper to fit your taste. Each ingredient plays a role in making this salad festive and delicious. {{ingredient_image_1}} 1. Preheat your oven to 400°F (200°C). 2. Take a baking sheet and spread it with parchment paper. 3. Cut the butternut squash into small cubes and halve the Brussels sprouts. 4. Place the squash and Brussels sprouts on the baking sheet. 5. Drizzle 1 tablespoon of olive oil over the veggies. 6. Sprinkle salt and pepper to taste. 7. Toss everything to coat well. 8. Roast for 20 to 25 minutes. Stir halfway through to ensure even cooking. 9. Look for a nice caramelization on the veggies when they are done. 1. Boil water in a large pot. 2. Add 2 cups of whole wheat rotini pasta. 3. Cook according to the package directions until al dente. 4. Drain the pasta and rinse it under cold water. This cools it down quickly. 1. In a small bowl, add 2 tablespoons of olive oil. 2. Pour in 2 tablespoons of apple cider vinegar. 3. Add 1 teaspoon of Dijon mustard and 1 teaspoon of maple syrup. 4. Sprinkle in salt and pepper to taste. 5. Whisk everything together until it combines well. 1. In a large bowl, combine the cooled pasta, roasted butternut squash, and Brussels sprouts. 2. Add 1 diced apple, ½ cup of dried cranberries, and ½ cup of chopped pecans. 3. Pour the dressing over the salad. 4. Toss gently to mix all the ingredients. 5. If you like feta cheese, sprinkle ¼ cup of crumbled feta on top. 6. Give it one last gentle toss. 7. Taste and add more salt or pepper if needed. 8. Garnish with fresh chopped parsley before serving. To get tender and caramelized veggies, start with fresh produce. Cut butternut squash and Brussels sprouts into even pieces. This helps them cook evenly. Coat them with olive oil, salt, and pepper. Use a large baking sheet for better airflow. Roast at 400°F. Stir halfway through cooking for even browning. Watch them closely. They should be golden and soft. To prevent overcooking your pasta, use a large pot of boiling water. Add a pinch of salt before adding the pasta. Cook according to package instructions. Set a timer to avoid forgetting it. When done, drain and rinse the pasta with cold water. This stops the cooking process and keeps it firm. You can customize the dressing to match your taste. Start with olive oil, apple cider vinegar, Dijon mustard, and maple syrup. Whisk until smooth. Taste and adjust flavors. If you like it sweeter, add more maple syrup. For a tangier kick, add more vinegar. Always remember to season with salt and pepper. A little tweak can change the whole dish! Pro Tips Roasting Vegetables: For optimal flavor and texture, ensure the butternut squash and Brussels sprouts are cut into uniform sizes. This helps them cook evenly and caramelize beautifully. Pasta Perfection: To prevent the whole wheat rotini from becoming mushy, cook it al dente according to the package instructions. Rinse it under cold water immediately after draining to halt the cooking process. Dressing Variations: Feel free to customize the dressing by adding fresh herbs or spices. A pinch of cinnamon or nutmeg can enhance the fall flavors beautifully. Make-Ahead Tip: This pasta salad can be made ahead of time. Store it in the refrigerator for up to 2 days, but add the nuts and feta just before serving for maximum crunch and freshness. {{image_2}} You can easily swap ingredients in this pasta salad. Try using sweet potatoes instead of butternut squash. They add a creamy texture and a sweet taste. You can also replace Brussels sprouts with roasted carrots or kale. Both options provide a great crunch. For nuts, use walnuts or almonds instead of pecans. These swaps keep the salad fresh and interesting. To enhance flavors, consider adding spices or herbs. Try a pinch of cinnamon for warmth. It pairs well with apples and squash. You can also add fresh thyme or sage for a more aromatic touch. These herbs bring out the essence of fall. A sprinkle of red pepper flakes adds a hint of heat if you like spice. These small changes can elevate the dish. Making this salad vegan is simple. Just skip the feta cheese. Instead, use avocado or a vegan cheese alternative. For a gluten-free version, swap whole wheat rotini for gluten-free pasta. Check labels to find the best option. These changes do not affect the taste but cater to different diets. Enjoy your salad guilt-free! To store leftover pasta salad, place it in an airtight container. This keeps the salad fresh. You can store it in the fridge for up to four days. Make sure to mix it well before serving, as the dressing may settle. Freezing this pasta salad is possible, but it may change the texture. To freeze, use a freezer-safe container. Leave some space for expansion. Thaw it in the fridge overnight before serving. Reheat gently in a skillet or microwave. For best taste, eat the salad within four days if stored in the fridge. If frozen, use it within three months. After that, the flavors may fade. Always check for signs of spoilage before eating. Yes, you can make this salad ahead of time. I recommend prepping it a few hours before serving. This allows the flavors to mix well. If you want the best taste, chill it in the fridge for 30 minutes to 2 hours. Just wait to add the cheese until right before serving. This pasta salad pairs well with many dishes. Here are some ideas: - Grilled chicken or turkey - Roasted vegetables - A fresh green salad - Crusty bread or rolls These sides create a complete meal that feels festive. Yes, you can skip the cheese if you want. For a tasty alternative, try adding avocado or sunflower seeds. You can also use a plant-based cheese for a similar flavor. These options keep the salad creamy and delicious while fitting various diets. This blog post covers a delicious Fall Harvest Pasta Salad with vibrant ingredients like butternut squash, Brussels sprouts, and whole wheat rotini. You’ve learned how to roast vegetables to perfection and mix a tasty dressing. We've also explored tips for customizing your dish to fit any dietary needs. Incorporating these steps will help you create a salad that not only tastes great but is healthy too. Enjoy making this colorful dish and impress your family or friends with your cooking skills!$

A colorful and nutritious pasta salad featuring seasonal ingredients like butternut squash and Brussels sprouts, perfect for autumn.

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Prep Time 15

Cook Time 30

Total Time 45

Course Salad

Cuisine American

Servings 4

Calories 300 kcal

Ingredients

2 cups whole wheat rotini pasta
1 cup butternut squash, peeled and diced
1 cup Brussels sprouts, trimmed and halved
1 medium apple, cored and diced (preferably a sweet variety like Fuji or Honeycrisp)
½ cup dried cranberries
½ cup pecans, toasted and roughly chopped
¼ 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 the oven to 400°F (200°C).
Spread the diced butternut squash and halved Brussels sprouts on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat evenly. Roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
Meanwhile, cook the whole wheat rotini pasta according to package directions. Drain and rinse under cold water to cool.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper until combined.
In a large mixing bowl, combine the cooled pasta, roasted butternut squash and Brussels sprouts, diced apple, dried cranberries, and chopped pecans.
Pour the dressing over the pasta salad and toss gently to combine all ingredients. If using, add the crumbled feta cheese and give it one last gentle toss.
Adjust seasoning with more salt and pepper if needed.
Garnish with chopped fresh parsley before serving.

Notes

Serve the pasta salad in a large clear serving bowl to showcase the colorful ingredients. Drizzle a bit of balsamic reduction around the plate for a gourmet touch!

Keyword autumn, healthy, pasta salad