If you’re craving a dish that perfectly celebrates the flavors of autumn in every bite, look no further than this delightful Harvest Pasta Salad with Roasted Butternut Squash and Feta Recipe. It’s a vibrant medley of tender pasta, sweet and nutty roasted butternut squash, crisp Brussels sprouts, and tangy cranberries, all brought together with creamy feta and crunchy walnuts. The balsamic vinaigrette ties it all up with a luscious zing, making this salad a star on any table, whether for a weeknight dinner or a festive gathering.

Harvest Pasta Salad with Roasted Butternut Squash and Feta Recipe - Recipe Image

Ingredients You’ll Need

These simple, wholesome ingredients come together to create a salad that bursts with texture and flavor. Each component plays a crucial role, from the soft pasta to the slightly charred vegetables and punchy dressing, making every forkful an experience worth savoring.

2 cups cooked pasta (penne or fusilli recommended): These shapes hold the dressing and ingredients beautifully, giving you a perfect bite every time.
1 cup roasted butternut squash, cubed: Naturally sweet and creamy, roasting deepens its flavor and adds warmth.
1/2 cup roasted Brussels sprouts, halved: Adds a subtle earthiness and crunchy texture that balances sweetness.
1/2 cup dried cranberries: Their tart chewiness introduces a lovely contrast and pop of color.
1/4 cup crumbled feta cheese: Salty and tangy, feta adds creaminess and a savory kick.
1/4 cup chopped walnuts: Adds a satisfying crunch and rich, nutty flavor that complements the squash.
1/4 cup balsamic vinaigrette: The dressing brings everything together with a bright, slightly sweet acidity.

How to Make Harvest Pasta Salad with Roasted Butternut Squash and Feta Recipe

Step 1: Cook and Roast Your Ingredients

Begin by cooking your pasta to al dente following the package instructions, then drain and let it cool slightly. While the pasta cooks, roast the cubed butternut squash and halved Brussels sprouts in the oven until they’re tender and lightly caramelized — this roasting step is what unlocks their depth of flavor and adds a comforting warmth to the salad.

Step 2: Combine Salad Ingredients

In a large bowl, toss together the cooked pasta, roasted butternut squash, and Brussels sprouts. Add the dried cranberries, crumbled feta cheese, and chopped walnuts. By layering these textures and flavors, you create a harmony that’s both rustic and refined.

Step 3: Dress and Toss

Drizzle the balsamic vinaigrette over the salad and gently toss everything until every piece is lightly coated. This dressing is the secret to tying all the elements together with its tangy sweetness, ensuring the salad tastes fresh and vibrant with every bite.

Step 4: Serve and Enjoy

You can serve this salad right away while warm, or chill it to let the flavors mingle and deepen. Either way, the Harvest Pasta Salad with Roasted Butternut Squash and Feta Recipe is incredibly versatile and perfect for any season.

How to Serve Harvest Pasta Salad with Roasted Butternut Squash and Feta Recipe

Garnishes

Consider topping your salad with a sprinkle of fresh herbs like chopped parsley or thyme to add a burst of green freshness. A dash of cracked black pepper or even a few extra crumbles of feta can elevate the dish visually and taste-wise.

Side Dishes

This salad pairs beautifully with grilled chicken or roasted turkey for a hearty meal. For a lighter touch, serve it alongside warm crusty bread or a simple green salad to balance the flavors and textures.

Creative Ways to Present

Serve the harvest pasta salad in hollowed-out butternut squash halves or colorful small bowls for a charming seasonal presentation. You can also layer it in mason jars for a portable, eye-catching lunch option that’s perfect for picnics or meal prep.

Make Ahead and Storage

Storing Leftovers

Store leftover salad in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully over time, though the walnuts might soften slightly, so it’s best enjoyed within this window for optimal crunch.

Freezing

Because of the fresh vegetables and cheese, this pasta salad is not ideal for freezing. The texture of the butternut squash and Brussels sprouts could become mushy, and feta may lose its creaminess.

Reheating

If you prefer the salad warm, gently reheat a portion in the microwave or a skillet just until heated through. Avoid overheating to preserve the texture and flavor of the delicate ingredients.

FAQs

Can I use a different type of pasta?

Absolutely! While penne or fusilli work best to catch the dressing, feel free to use other shapes you have on hand, like rotini or farfalle.

Is there a substitute for feta cheese?

If you’re not a fan of feta, goat cheese or even a mild ricotta salata can be great alternatives that offer a similar tangy creaminess.

Can I prepare the salad entirely in advance?

Yes, you can make the whole salad ahead, but keep the dressing separate until just before serving to maintain freshness and texture.

How can I make this recipe vegan?

Simply omit the feta cheese and choose a vegan-friendly vinaigrette. You can also add roasted chickpeas for extra protein and texture.

What can I use instead of walnuts?

Pecans, almonds, or pumpkin seeds all work wonderfully as crunchy, nutty substitutes!

Final Thoughts

The Harvest Pasta Salad with Roasted Butternut Squash and Feta Recipe is truly a celebration of autumn’s best bounty, wrapped up in a colorful, flavorful dish that’s easy to make and share. Give it a try, and you might find it becoming your go-to for cozy dinners and festive occasions alike!