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–+ servings

Fall Harvest Pasta Salad

A vibrant and hearty pasta salad featuring seasonal vegetables, nuts, and a tangy dressing, perfect for autumn gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Pasta and Vegetables
  • 8 oz farfalle pasta or any pasta of choice
  • 1 cup butternut squash peeled and diced
  • 1 cup brussels sprouts halved
  • 1 cup red bell pepper diced
  • 1 cup spinach fresh, chopped
Dressing
  • 1/4 cup olive oil extra virgin
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey or maple syrup for vegan option
  • 1 tsp Dijon mustard
  • 1 clove garlic minced
  • 1/2 tsp salt to taste
  • 1/4 tsp black pepper to taste
Toppings
  • 1/2 cup walnuts chopped
  • 1/2 cup feta cheese crumbled, optional
  • 1/4 cup dried cranberries

Method
 

Cook Pasta and Vegetables
  1. Bring a large pot of salted water to a boil. Add the farfalle pasta and cook according to package instructions until al dente, about 8-10 minutes.
  2. In the last 3 minutes of cooking, add the butternut squash and brussels sprouts to the pot. Drain the pasta and vegetables in a colander and rinse under cold water to cool.
Prepare Dressing
  1. In a mixing bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, minced garlic, salt, and black pepper until well combined.
Combine Salad
  1. In a large mixing bowl, combine the cooled pasta and vegetables, chopped spinach, and dried cranberries. Pour the dressing over the salad and toss to coat evenly.
  2. Top with chopped walnuts and feta cheese if using. Serve immediately or chill in the refrigerator for 30 minutes to enhance flavors.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 18gSaturated Fat: 3gFiber: 5gSugar: 6g

Notes

This salad can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will continue to develop as it sits.

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