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Fall Pasta Salad Ideas: Delicious Recipes for Autumn Gatherings

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This Fall Pasta Salad features roasted butternut squash and Brussels sprouts, tossed with a tangy dressing and topped with feta, cranberries, and nuts. It’s a hearty yet refreshing dish, perfect for potlucks and cozy gatherings.

Ingredients

Scale
  • 8 ounces of pasta (your choice, preferably rotini or penne)
  • 1 cup of butternut squash, peeled and diced
  • 1 cup of Brussels sprouts, trimmed and halved
  • 1 cup of cooked and crumbled bacon (optional for a smoky flavor)
  • 1/2 cup of dried cranberries
  • 1/2 cup of feta cheese, crumbled
  • 1/4 cup of chopped pecans or walnuts (toasted for extra flavor)
  • 1/4 cup of fresh parsley, chopped
  • 1/4 cup of olive oil
  • 2 tablespoons of apple cider vinegar
  • 1 tablespoon of Dijon mustard
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil (about a tablespoon of salt).
  2. Add the pasta and cook according to package instructions until al dente (8-10 minutes).
  3. Drain the pasta in a colander and rinse under cold water to stop the cooking process.
  4. Preheat your oven to 400°F (200°C).
  5. Toss the diced butternut squash and halved Brussels sprouts with olive oil, salt, and pepper on a baking sheet.
  6. Spread the vegetables in a single layer for even roasting.
  7. Roast for 20-25 minutes, stirring halfway through, until the squash is tender and Brussels sprouts are golden brown.
  8. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, salt, and pepper. Adjust seasoning to taste.
  9. In a large mixing bowl, combine the cooked pasta, roasted butternut squash, and Brussels sprouts.
  10. Add crumbled bacon (if using), dried cranberries, feta cheese, chopped nuts, and fresh parsley.
  11. Pour the dressing over the salad and gently toss until well combined. Adjust seasoning if necessary.
  12. Cover the salad and chill in the refrigerator for at least 30 minutes to meld flavors.
  13. Toss again before serving. Serve cold or at room temperature.

Notes

  • Customize the salad by swapping butternut squash for sweet potatoes or adding roasted red peppers.
  • For a vegetarian option, omit the bacon and add more nuts or seeds.
  • Add red pepper flakes for a spicy kick.
  • The salad keeps well in the fridge for 3-4 days; consider adding a splash of olive oil or vinegar before serving leftovers.

Find it online: https://anasrecipes.com/fall-pasta-salad-ideas/