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Fall Harvest Pasta Salad, a vibrant and colorful featured image showcasing the autumn-inspired ingredients in a delicious pasta dish.

Easy Fall Harvest Pasta Salad

This vibrant and flavorful pasta salad captures the essence of autumn with roasted vegetables, a tangy apple cider vinaigrette, and crunchy pecans. It's a perfect make-ahead dish that's even better the next day as the flavors meld together, offering a delightful balance of sweet, savory, and crunchy textures.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course, Salad
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound farfalle bowtie
  • 1 butternut squash, peeled, seeded, and cubed
  • 1 red onion, cut into wedges
  • 1 cup Brussels sprouts, halved
  • 2 tablespoons olive oil
  • Salt to taste
  • Pepper to taste
  • 1 pound cooked chicken breast, diced optional
  • 1/2 pound cooked and crumbled Italian sausage optional
  • 1/4 cup apple cider vinegar
  • 1/2 cup olive oil
  • 2 tablespoons Dijon mustard
  • 2 tablespoons maple syrup
  • 1 clove garlic, minced
  • 1/2 cup toasted pecans or walnuts, roughly chopped
  • 1/4 cup crumbled goat cheese or feta cheese optional
  • Fresh parsley, chopped optional

Equipment

  • Large baking sheet
  • Large bowl
  • Small bowl
  • Whisk
  • Measuring cups and spoons
  • Colander
  • Oven
  • Pot for pasta

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Toss the butternut squash, red onion, apples, and Brussels sprouts with olive oil, salt, and pepper on a large baking sheet.
  3. Roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized, flipping halfway through.
  4. While the vegetables are roasting, cook the pasta according to package directions until al dente.
  5. Drain and rinse with cold water to stop the cooking process.
  6. In a small bowl, whisk together apple cider vinegar, olive oil, Dijon mustard, maple syrup, minced garlic, salt, and pepper.
  7. In a large bowl, combine the cooked pasta, roasted vegetables, protein (if using), and vinaigrette.
  8. Toss gently to coat.
  9. Stir in the toasted pecans or walnuts.
  10. Garnish with crumbled goat cheese or feta cheese and fresh parsley, if desired.
  11. Serve immediately or chill for later.

Notes

For best flavor, chill the salad for at least 30 minutes before serving. This allows the flavors to meld together. You can substitute other fall vegetables like sweet potatoes or carrots. For a vegetarian option, use chickpeas or roasted tofu instead of chicken or sausage. Store leftovers in an airtight container in the refrigerator for up to 3 days.