Introduction

This Harvest Pasta Salad is a delightful blend of tender pasta, roasted vegetables, and sweet dried cranberries, all brought together with tangy balsamic vinaigrette. It’s a perfect dish for celebrating the flavors of the season, whether served warm or chilled.

A close-up view of a pasta dish in a white bowl filled with short tube-shaped pasta, creamy white in color with ridges. Mixed throughout are bright yellow cherry tomato halves, some slightly charred, deep red grape halves, and pieces of light brown walnuts adding texture. Fresh green basil leaves and finely chopped herbs are scattered over the dish, along with thin, uneven white shavings of cheese and a light sprinkling of black pepper. The pasta is coated lightly with a glossy sauce mixing all the ingredients together. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked pasta (penne or fusilli recommended)
1 cup roasted butternut squash, cubed
1/2 cup roasted Brussels sprouts, halved
1/2 cup dried cranberries
1/4 cup crumbled feta cheese
1/4 cup chopped walnuts
1/4 cup balsamic vinaigrette

Instructions

Step 1: In a large bowl, combine the cooked pasta, roasted butternut squash, roasted Brussels sprouts, dried cranberries, crumbled feta cheese, and chopped walnuts.
Step 2: Drizzle the balsamic vinaigrette over the salad ingredients and toss gently until everything is evenly coated.
Step 3: Serve the salad immediately, or chill it for later enjoyment. This dish is delicious both warm and cold.

Tips & Variations

For extra crunch, toast the walnuts lightly before adding them to the salad.
Swap feta for goat cheese for a creamier texture and tangy flavor.
Add fresh herbs like parsley or thyme to brighten the salad.
Use a homemade balsamic vinaigrette for a fresher taste.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Before serving, give it a good toss and add a little extra vinaigrette if it seems dry. The salad can be enjoyed cold or warmed gently in the microwave.

How to Serve

A close-up of a bowl filled with pasta salad made of three main layers: the base layer is white penne pasta with a smooth texture, followed by a layer of orange and yellow cherry tomato halves that add bright color and juicy texture, and scattered dark red grapes providing contrast. The top layer has green basil leaves and small pieces of walnuts, with thin white cheese shavings on top sprinkled with black pepper and finely chopped herbs. The bowl is white with a dark rim, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this salad?

Yes, any short pasta like rotini, farfalle, or rigatoni works well since they hold the dressing and ingredients nicely.

Is it possible to make this salad vegan?

Absolutely. Simply omit the feta cheese or substitute with a plant-based cheese alternative to keep it vegan-friendly.

Harvest Pasta Salad Recipe

Print Recipe

★★★★★

4.4 from 73 reviews

This Harvest Pasta Salad is a vibrant and nutritious dish combining cooked pasta with roasted butternut squash and Brussels sprouts, complemented by dried cranberries, crunchy walnuts, and tangy feta cheese. Tossed with a flavorful balsamic vinaigrette, it offers a perfect balance of sweet, savory, and nutty flavors, making it an ideal meal for any season, served warm or chilled.

Author: Elias
Prep Time: 10 minutes
Cook Time: 30 minutes (including roasting vegetables)
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Salad
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Salad Ingredients

2 cups cooked pasta (penne or fusilli recommended)
1 cup roasted butternut squash, cubed
1/2 cup roasted Brussels sprouts, halved
1/2 cup dried cranberries
1/4 cup crumbled feta cheese
1/4 cup chopped walnuts
1/4 cup balsamic vinaigrette

Instructions

Combine Salad Ingredients: In a large mixing bowl, add the cooked pasta, roasted butternut squash, halved roasted Brussels sprouts, dried cranberries, crumbled feta cheese, and chopped walnuts. Ensure the ingredients are evenly distributed for balanced flavors.
Dress and Toss: Drizzle the balsamic vinaigrette over the combined salad ingredients. Gently toss everything together until all components are evenly coated with the dressing, enhancing the taste and texture of the salad.
Serve: This salad can be enjoyed immediately while still warm or chilled in the refrigerator for a refreshing cold option. Both serving methods highlight the natural flavors and textures of the harvest ingredients.

Notes

Roasting the vegetables in advance enhances their sweetness and adds depth of flavor.
Pasta shapes like penne or fusilli hold the dressing and ingredients well, but you can use your preferred cooked pasta.
For a nut-free version, omit the walnuts or substitute with seeds like pumpkin or sunflower seeds.
The salad keeps well in the fridge for up to 2 days; toss again lightly before serving if chilled.

Keywords: harvest pasta salad, roasted butternut squash pasta salad, fall pasta salad, roasted vegetable pasta salad, vegetarian pasta salad, holiday pasta salad