Fall Harvest Pasta Salad
Fall Harvest Pasta Salad is the ultimate dish to celebrate autumn flavors! This vibrant salad features al dente pasta tossed with roasted butternut squash, crisp apples, and a delightful dressing. It’s perfect for potlucks, Thanksgiving dinners, or cozy family meals. Ready in under 30 minutes, this colorful dish is sure to impress your guests and warm your heart.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 6
- Category: Salad
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 8 oz farfalle pasta
- 1 cup diced butternut squash
- 1 medium Honeycrisp apple, chopped
- 1/4 cup thinly sliced red onion
- 1/2 cup dried cranberries
- 1/4 cup toasted pumpkin seeds
- 3 tbsp extra virgin olive oil
- 2 tbsp cider vinegar
- 1 tbsp honey or maple syrup
- Salt and pepper to taste
Instructions
- 1. Cook the pasta al dente according to package instructions. Drain and rinse under cold water.
- 2. Preheat oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and pepper. Roast on a baking sheet until tender and golden brown (about 20 minutes).
- 3. While the squash roasts, slice red onion and chop apple.
- 4. Whisk together olive oil, cider vinegar, honey/maple syrup, salt, and pepper in a small bowl.
- 5. In a large bowl, combine cooked pasta, roasted squash, apple, red onion, cranberries, and pumpkin seeds. Drizzle with dressing and toss gently.
- 6. Serve immediately or chill before serving for enhanced flavor.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 290
- Sugar: 10g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Feel free to substitute different pasta shapes or add nuts for extra crunch. For unique flavors, experiment with dressings like balsamic vinaigrette or honey mustard.