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Fall Harvest Pasta Salad Recipe

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★★★★★

4.4 from 145 reviews

Celebrate the flavors of autumn with this vibrant Fall Harvest Pasta Salad, bursting with seasonal ingredients like roasted butternut squash, crunchy apples, and earthy spinach. Tossed in a light maple vinaigrette, this delightful dish is perfect as a side for your Thanksgiving feast or as a refreshing addition to any fall gathering. Simple to prepare and packed with nutritious goodness, it’s a festive and colorful way to embrace the season.

Ingredients

Scale

For the Salad

  • 2 cups pasta (e.g., fusilli or penne)
  • 1 cup roasted butternut squash, cubed
  • 1 apple, diced
  • 2 cups fresh spinach
  • 1/4 cup walnuts, chopped
  • 1/4 cup feta cheese, crumbled

For the Maple Vinaigrette

  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon pure maple syrup
  • Salt and pepper to taste

Instructions

  1. Cook the Pasta: In a large pot, bring salted water to a boil. Add pasta and cook according to package instructions, typically about 10-12 minutes until al dente. Drain the pasta and set it aside to cool slightly.
  2. Prepare the Vinaigrette: In a small bowl, whisk together olive oil, apple cider vinegar, pure maple syrup, salt, and pepper until the dressing is well combined and emulsified.
  3. Assemble the Salad: In a large mixing bowl, combine the cooked pasta, roasted butternut squash cubes, diced apple, fresh spinach leaves, chopped walnuts, and crumbled feta cheese. Drizzle the maple vinaigrette over the salad and toss gently but thoroughly to ensure all ingredients are evenly coated.
  4. Serve or Chill: Serve the pasta salad immediately for a fresh and vibrant taste, or cover and chill it in the refrigerator for 30 minutes to meld the flavors and enjoy a refreshing cold salad.

Notes

  • To make ahead, prepare the salad components and keep the vinaigrette separate until ready to serve to prevent soggy greens.
  • Store leftovers in an airtight container in the refrigerator for up to three days. Toss the salad before serving to redistribute the dressing.
  • Separating the dressing and greens and adding the vinaigrette only before serving helps maintain crispness.
  • This recipe is vegetarian friendly and suitable for autumn or holiday side dishes.
  • Use gluten-free pasta to make this dish gluten-free if needed.

Keywords: fall pasta salad, autumn salad, roasted butternut squash salad, maple vinaigrette, seasonal recipes, vegetarian pasta salad, healthy fall recipes

Find it online: https://cheflenacooks.com/fall-harvest-pasta-salad-recipe/