Fall Harvest Pasta Salad: Cozy Autumn Serving with Veggies and Feta
Introduction
As the autumn leaves begin to fall and the air turns crisp, it’s time to embrace the season’s bounty with a hearty and delicious Fall Harvest Pasta Salad. This vibrant dish combines the best of autumn’s flavors, creating a perfect balance of sweet, savory, and tangy notes that will warm your soul and satisfy your taste buds. Whether you’re looking for a quick lunch option or a crowd-pleasing side for your next potluck, this recipe is sure to impress.
Why is it Perfect for You?
This fall pasta salad harvest veggies cranberries roasted squash pecans feta cheese balsamic vegetarian pasta salad quick autumn lunches holiday potluck side is the ideal choice for those seeking a versatile, nutritious, and delicious meal. It’s packed with seasonal vegetables, making it a great way to incorporate more nutrients into your diet. The combination of textures and flavors ensures that every bite is exciting, while the ease of preparation makes it perfect for busy weekdays or last-minute gatherings.
Ingredients List
◾ 12 oz whole wheat pasta
◾ 2 cups butternut squash, cubed
◾ 1 red onion, sliced
◾ 2 tbsp olive oil
◾ Salt and pepper to taste
◾ 1/2 cup dried cranberries
◾ 1/2 cup pecans, chopped
◾ 1/2 cup feta cheese, crumbled
◾ 2 cups baby spinach
◾ 1/4 cup balsamic vinaigrette
◾ 1 tbsp fresh thyme leaves
Preparation Time and Servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Step-by-Step Instructions
Step 1: Roast the Vegetables
Preheat your oven to 400°F (200°C). In a large baking sheet, spread the cubed butternut squash and sliced red onion. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly. Roast for 20-25 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized.
Step 2: Cook the Pasta
While the vegetables are roasting, bring a large pot of salted water to a boil. Cook the whole wheat pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside in a large bowl.
Step 3: Prepare the Add-ins
In a small pan over medium heat, lightly toast the chopped pecans until fragrant, about 3-5 minutes. Be careful not to burn them. Set aside to cool.
Step 4: Assemble the Salad
In the large bowl with the cooked pasta, add the roasted vegetables, toasted pecans, dried cranberries, crumbled feta cheese, and baby spinach. Gently toss to combine all ingredients.
Step 5: Dress and Serve
Drizzle the balsamic vinaigrette over the salad and sprinkle with fresh thyme leaves. Toss gently to ensure all ingredients are evenly coated. Taste and adjust seasoning if needed. Serve immediately or chill for later enjoyment.
Nutritional Information
This Fall Harvest Pasta Salad is a nutritional powerhouse, packed with fiber, vitamins, and minerals. The whole wheat pasta provides complex carbohydrates, while the butternut squash offers a healthy dose of vitamin A and potassium. Pecans add heart-healthy fats, and feta cheese contributes calcium and protein.
Calories per Person
Approximately 380 calories per serving.
Healthier Alternatives for the Recipe
To make this recipe even healthier, consider the following substitutions:
◾ Use quinoa or lentil pasta for added protein and reduced carbs
◾ Swap feta for a lower-fat cheese like ricotta salata
◾ Replace pecans with walnuts for more omega-3 fatty acids
◾ Use a homemade balsamic dressing to control sugar and salt content
Serving Suggestions
This versatile salad can be served in various ways:
◾ As a main course for lunch or light dinner
◾ As a side dish for grilled chicken or fish
◾ In a wrap with some extra greens for a portable meal
◾ As part of a buffet spread for parties or potlucks
Common Mistakes to Avoid
◾ Overcooking the pasta – keep it al dente for the best texture
◾ Not allowing the roasted vegetables to cool before adding to the pasta
◾ Over-dressing the salad, which can make it soggy
◾ Forgetting to taste and adjust seasoning before serving
Storing Tips for the Recipe
To keep your Fall Harvest Pasta Salad fresh:
◾ Store in an airtight container in the refrigerator for up to 3 days
◾ If preparing in advance, add the spinach and dressing just before serving
◾ Gently toss the salad before serving if it has been refrigerated
FAQs
Can I make this salad ahead of time?
Yes, you can prepare most components in advance. Just add the spinach and dressing right before serving to maintain freshness and prevent wilting.
Is this recipe suitable for vegans?
To make it vegan, simply omit the feta cheese or replace it with a vegan alternative.
Can I use a different type of squash?
Absolutely! Pumpkin or acorn squash would work wonderfully in this recipe.
How can I add more protein to this salad?
Try adding grilled chicken, roasted chickpeas, or cubed tofu for an extra protein boost.
Can I use a different dressing?
While balsamic vinaigrette complements the flavors nicely, feel free to experiment with other dressings like maple dijon or apple cider vinaigrette.
Conclusion
This Fall Harvest Pasta Salad is a celebration of autumn’s flavors, combining the warmth of roasted vegetables with the tang of feta and the sweetness of cranberries. It’s a versatile dish that can be adapted to your taste preferences and dietary needs, making it perfect for various occasions. Whether you’re looking for a satisfying lunch or a crowd-pleasing potluck dish, this recipe is sure to become a fall favorite in your culinary repertoire.
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Share your experience with us
OOLALA
This turned out so awesome they look like they came from a exspensive bakery.
Just a question
So what about the grease from the meat? Should I use the leanest meats or is the grease give more flavor.
What about a meatloaf on top of veggies ? Would that work?
Ingredients list good, directions lacking
There were great details on quantities of ingredients I should use, but the recipe didn’t tell me the cook time. Also, mentioned in the section about “common mistakes” that you need to let it chill enough but doesn’t direct you in the recipe that you need to let it chill. More details would be helpful
Dressing is perfect!
Not a big fan of mayo, loved the Greek yogurt swap. Reduced garlic a bit. Dressing was delish!
Best coffee cake- ever!!
This recipe was not the easiest to follow due to how it was written. It requires a lot of back and forth from instructions to the lists of ingredients but oh, hey, the end result is totally worth the effort! Mouthwatering and delicious plus it’s a pretty presentation.
