If you want a dish that perfectly blends comforting fall flavors with bright, fresh textures, the Harvest Pasta Salad Recipe is about to become your new favorite. Wholesome roasted butternut squash, plump dried cranberries, toasted pecans, and creamy feta come together with a tangy-sweet maple Dijon dressing—all tossed around pretty bowtie pasta for a salad that’s never boring. Whether you serve it at a cozy family dinner or bring it to a potluck, this pasta salad feels celebratory, nourishing, and a little bit special every time.
Ingredients You’ll Need
Every ingredient in this salad plays a starring role, delivering color, crunch, or rich flavor. Best of all, it’s a straightforward list—just simple, seasonal elements that become so much more than the sum of their parts.
- Farfalle (bowtie pasta): Their pretty shape holds the dressing and other goodies in every bite.
- Roasted butternut squash: Adds natural sweetness and a velvety, melt-in-your-mouth texture.
- Baby spinach: Lends a fresh, leafy bite and gorgeous green color.
- Dried cranberries: Give pops of tart-sweet flavor for the ultimate fall zing.
- Feta cheese, crumbled: Creamy and tangy, this cheese ties everything together; sub goat cheese if you fancy.
- Pecans, toasted: Their buttery crunch brings toasty depth; don’t skip toasting—it’s worth the few extra minutes!
- Red onion, finely diced: Sharp, slightly sweet bites add complexity and a pop of color.
- Olive oil: A fruity base for the dressing that makes everything glisten.
- Apple cider vinegar: Bright acidity balances rich ingredients and the maple syrup.
- Maple syrup: This touch of sweetness is the secret to that irresistible, autumnal flavor.
- Dijon mustard: For silkiness and a subtle tang that pulls the dressing together.
- Salt and black pepper: They elevate every flavor without overpowering.
How to Make Harvest Pasta Salad Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil, then add your farfalle pasta and cook it just until al dente—usually around 10 minutes. You want the pasta to have a little bite, since it will soak up some dressing later. Once cooked, drain and give it a quick rinse with cold water. This not only cools things down fast, it also stops the pasta from overcooking and getting mushy.
Step 2: Whisk Together the Dressing
In a small bowl (a measuring cup works well, too), pour in the olive oil, apple cider vinegar, maple syrup, Dijon mustard, and a generous pinch each of salt and black pepper. Whisk until smooth and slightly thickened—watch how it comes together into the dreamiest, golden vinaigrette. This dressing delivers just the right mix of tangy, sweet, and savory notes for your Harvest Pasta Salad Recipe.
Step 3: Prepare the Veggies and Mix-Ins
If you haven’t already, roast your butternut squash until caramelized and tender (about 20–25 minutes in a hot oven). Have your baby spinach ready, crumble the feta, chop your pecans (give them a little toast if they’re not already—you’ll taste the difference!), and finely dice the red onion. Gather those cranberries for a burst of juicy, tart flavor.
Step 4: Combine Everything
In a big mixing bowl, toss in the cooled pasta, roasted butternut squash, spinach, cranberries, red onion, feta, and pecans. Pour on the gorgeous maple Dijon dressing, then use a big spoon or your hands to toss gently. Try not to break up the squash or spinach too much—just enough to make sure every piece is coated and mingling with something delicious.
Step 5: Chill and Serve
For best results, cover and chill your Harvest Pasta Salad Recipe for 15 to 30 minutes in the fridge. This gives the flavors a chance to marry and settle in, plus it’s just really lovely served cool. Right before serving, give everything a quick toss to refresh, and add extra feta or pecans if you like.
How to Serve Harvest Pasta Salad Recipe
Garnishes
Just before bringing the bowl to the table, shower the top with a little extra crumbled feta, a scatter of toasted pecans, and a final handful of baby spinach for the prettiest presentation. Freshly cracked black pepper adds a punch, and a squeeze of lemon brightens everything even more if you have it on hand.
Side Dishes
Since this salad is hearty and flavorful on its own, you can easily serve it alongside grilled chicken, simple baked fish, or roasted veggies for a complete meal. For a lighter spread, pair it with a basket of crusty bread or a bowl of seasonal soup—think butternut bisque or tomato basil.
Creative Ways to Present
Set your Harvest Pasta Salad Recipe in a rustic wooden bowl for autumn parties, serve it in individual mason jars for picnic-ready portions, or scoop onto a bed of arugula for a fresh twist. Or, make little appetizer cups with mini forks for a holiday buffet—they’ll disappear fast!
Make Ahead and Storage
Storing Leftovers
Keep any leftover salad in an airtight container in the refrigerator. Thanks to the sturdy ingredients, your Harvest Pasta Salad Recipe will stay fresh and tasty for up to 3 days, though the spinach may wilt a bit over time (give it a quick toss to redistribute the dressing).
Freezing
While pasta salads aren’t usually freezer-friendly due to texture changes, you can freeze the roasted butternut squash separately in advance to save time. Thaw it before tossing into the salad. It’s best to assemble the rest fresh, as the vegetables and cheese can get mushy or crumbly once frozen and thawed.
Reheating
This is definitely a cold salad, but if you prefer your Harvest Pasta Salad Recipe at room temperature, simply take it out of the fridge about 30 minutes before serving. Avoid microwaving, as it can wilt the greens and alter the dressing’s flavor.
FAQs
Can I use a different type Salad
Absolutely! While farfalle holds the dressing well and looks festive, penne, rotini, or even orzo work beautifully in the Harvest Pasta Salad Recipe.
How do I roast butternut squash for this recipe?
Peel and cube your squash, toss with a drizzle of olive oil, salt, and pepper, then spread on a baking sheet. Roast at 425°F (220°C) for about 20-25 minutes, flipping halfway, until golden and fork-tender.
Can I swap out any ingredients?
Yes! Feel free to substitute goat cheese for feta or use roasted sweet potatoes in place of butternut squash. Add grilled chicken or even chickpeas if you want extra protein in your Harvest Pasta Salad Recipe.
How far in advance can I make it?
This salad is perfect for prepping ahead—just assemble everything (minus the spinach) up to a day in advance, then stir in the greens and give it a fresh toss with dressing right before serving for best texture.
Is it okay to omit nuts if I have an allergy?
Definitely. For a nut-free Harvest Pasta Salad Recipe, simply skip the pecans. Sunflower seeds or pumpkin seeds make a great crunchy alternative, or leave them out altogether.
Final Thoughts
If you’re craving a dish that brightens your table with color, texture, and just the right mix of sweet and savory, dive into this Harvest Pasta Salad Recipe. It’s a crowd-pleaser you’ll find yourself making on repeat—don’t be surprised if everyone asks for seconds (and the recipe, too)!
Print
Harvest Pasta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Description
Harvest Pasta Salad is a delightful blend of flavors and textures, perfect for autumn gatherings or as a side dish any time of the year. This colorful salad combines tender farfalle pasta, roasted butternut squash, sweet dried cranberries, creamy feta cheese, and crunchy pecans, all tossed in a tangy maple-Dijon dressing.
Ingredients
Main Ingredients:
- 8 ounces farfalle (bowtie) pasta
- 1 cup roasted butternut squash, cubed
- 1 cup baby spinach
- 1/2 cup dried cranberries
- 1/2 cup feta cheese, crumbled
- 1/3 cup pecans, toasted and roughly chopped
- 1/4 cup red onion, finely diced
For the dressing:
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Cook the pasta: Cook the pasta according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process.
- Prepare the dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper to make the dressing.
- Assemble the salad: In a large mixing bowl, combine the cooled pasta, roasted butternut squash, spinach, cranberries, red onion, feta, and pecans. Drizzle the dressing over the salad and toss gently until everything is evenly coated.
- Chill and serve: Chill the salad for 15–30 minutes before serving for the best flavor.
Notes
- Substitute goat cheese for feta if preferred.
- You can use roasted sweet potatoes instead of butternut squash.
- Add grilled chicken for a heartier version.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 8 g
- Sodium: 190 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 10 mg
