Harvest Pasta Salad Recipe

Introduction

There’s something incredibly comforting about a pasta salad that embodies the essence of autumn. The Harvest Pasta Salad is a delightful mix of seasonal ingredients that not only tastes fantastic but also looks vibrant and inviting. Recently, I made this for a family gathering, and it was a hit! The combination of roasted butternut squash and Brussels sprouts added a beautiful depth of flavor, while the cranberries provided a sweet burst that perfectly balanced the dish. Even the kids, who typically shy away from salads, went back for seconds. This recipe is a wonderful way to celebrate the flavors of fall, making it a perfect addition to any autumn meal or holiday gathering.

Ingredients

• 2 cups cooked pasta (penne or fusilli recommended)
• 1 cup roasted butternut squash, cubed
• 1/2 cup roasted Brussels sprouts, halved
• 1/2 cup dried cranberries
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped walnuts
• 1/4 cup balsamic vinaigrette

Instructions

Combine Salad Ingredients

1. In a large bowl, add the cooked pasta, roasted butternut squash, halved Brussels sprouts, dried cranberries, crumbled feta cheese, and chopped walnuts.

Dress and Toss

2. Drizzle the balsamic vinaigrette over the ingredients in the bowl.
3. Gently toss everything together until evenly coated.

Serve

4. Enjoy immediately or chill for later. This salad is delicious both warm and cold!

This Harvest Pasta Salad is not only quick to prepare but also adaptable, making it a versatile dish for any occasion.

Nutrition Facts (approximate per serving)

• Servings: 4
• Calories: 320
• Sugar: 10g
• Sodium: 180mg
• Fat: 15g
• Saturated Fat: 3g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 6g
• Protein: 8g
• Cholesterol: 10mg

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 25 minutes (for roasting vegetables)
• Total Time: 40 minutes

How to Serve

• Serve this pasta salad warm or cold.
• Garnish with additional feta cheese and walnuts for presentation.
• Pair it with grilled chicken or fish for a complete meal.
• Great for potlucks, family gatherings, or as a meal prep option.

Additional Tips

1. Roast the Vegetables: Roasting the butternut squash and Brussels sprouts brings out their natural sweetness. Toss them in olive oil, salt, and pepper before roasting for enhanced flavor.
2. Choose Quality Pasta: Opt for whole grain or gluten-free pasta for a healthier alternative.
3. Make Ahead: Prepare the salad a few hours in advance and refrigerate it. This allows the flavors to meld beautifully.
4. Add Protein: For a more filling meal, add cooked chicken, turkey, or chickpeas.
5. Vinaigrette Variation: Experiment with different dressings, such as a honey mustard or citrus vinaigrette, for a unique twist.

Recipe Variations

• Vegetarian Option: Keep it vegetarian by omitting any meat and sticking to the delicious veggies and nuts.
• Nuts Substitute: If you’re allergic to walnuts, try almonds or sunflower seeds for crunch.
• Fruit Twist: Substitute dried cranberries with raisins or fresh apples for a different flavor profile.
• Herbs Addition: Add fresh herbs like basil or parsley for an extra burst of freshness.

Serving Suggestions

• Serve alongside grilled meats or as part of a buffet at holiday gatherings.
• Pair with crusty bread and a light soup for a comforting meal.
• This salad also works well as a side dish for Thanksgiving or Friendsgiving.

Freezing and Storage

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: While it’s not recommended to freeze the salad due to the texture of the vegetables and pasta, you can freeze the roasted butternut squash and Brussels sprouts separately for future use.

FAQ Section

1. Can I use fresh butternut squash instead of roasted?

• Yes, but roasting enhances the flavor and sweetness.

1. What type of pasta works best for this salad?

• Penne or fusilli are recommended for their ability to hold onto the dressing and other ingredients.

1. Can I make this salad ahead of time?

• Absolutely! It tastes great chilled and can be made a few hours in advance.

1. Is this salad gluten-free?

• If you use gluten-free pasta, then yes!

1. Can I use a different cheese?

• Yes, goat cheese or even mozzarella would work well.

1. What if I don’t have Brussels sprouts?

• You can substitute them with green beans or roasted asparagus.

1. How do I roast the vegetables?

• Toss them with olive oil, salt, and pepper, and roast at 400°F for about 20-25 minutes.

1. Is there a vegan version of this salad?

• Yes, you can substitute the feta with a vegan cheese and the Greek yogurt with a plant-based yogurt.

1. What dressing can I use instead of balsamic vinaigrette?

• Any vinaigrette works; a lemon vinaigrette would add a nice zesty flavor.

1. Can I add protein to this dish?
   • Definitely! Cooked chicken, turkey, or chickpeas make excellent additions.

Conclusion

The Harvest Pasta Salad is more than just a dish; it’s a celebration of the flavors and colors of autumn. It’s versatile enough for any occasion, whether you’re enjoying a casual family meal or hosting a festive gathering. With its delightful combination of roasted vegetables, sweet dried cranberries, and a creamy dressing, this salad is sure to become a favorite. Easy to prepare and beautiful to serve, it captures the essence of the season in every bite. So, gather your ingredients and treat your family to this flavorful dish that truly embodies the spirit of fall!

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