Autumn, with its vibrant hues and crisp air, is the perfect time to indulge in hearty and comforting dishes. While pasta salads are often associated with summer picnics, this recipe reimagines the classic dish with a seasonal twist. By incorporating the rich flavors of fall, this Autumn Pasta Salad is a delightful blend of textures and tastes that will satisfy your cravings.
The star of this dish is the roasted butternut squash, which adds a sweet and nutty flavor to the salad. Its vibrant orange color complements the other ingredients, creating a visually appealing dish. Paired with the tangy cranberries, crunchy pecans, and creamy feta cheese, each bite is a burst of flavor. The pasta, cooked to perfection, provides a sturdy base for the medley of ingredients.
To elevate this dish, a homemade dressing is essential. A simple combination of olive oil, balsamic vinegar, Dijon mustard, honey, and herbs creates a harmonious balance of sweet, tangy, and savory flavors. This dressing not only coats the ingredients but also enhances their natural flavors. This Autumn Pasta Salad is the perfect dish to share with friends and family, whether it's a weeknight dinner or a festive gathering. Its versatility allows it to be enjoyed as a light lunch or a hearty side dish. If you enjoy light, flavorful pasta salad recipes, be sure to try my Tasty Kanikama Salad for another incredible option.
Table of Contents
ToggleWhy Autumn Pasta Salad Is a Great Choice for You
Autumn pasta salad recipes are more than just a meal; it's a celebration of the season. This vibrant and satisfying dish combines the best of fall flavors, making it the perfect choice for your next gathering or weeknight dinner.
- A Burst of Fall Flavors: This salad is packed with the quintessential tastes of autumn: sweet butternut squash, tart cranberries, crunchy pecans, and a touch of tangy feta cheese.
- A Nutritious Choice: With its blend of complex carbohydrates, protein, and healthy fats, this salad provides a balanced and satisfying meal.
- Easy to Prepare: This recipe is simple to follow, even for novice cooks. You can have this delicious salad on your table in no time.
- Versatile Dish: This salad can be enjoyed as a main course, a side dish, or a potluck contribution. It's also perfect for meal prepping, making it a convenient option for busy weeknights.
So, whether you're craving a comforting meal or a vibrant side dish, Autumn Pasta Salad is sure to please.
How to Make Autumn Pasta Salad
- Prep Time: 30 minutes
- Total Time: 1-2 hours
- Yield: 4-6 servings
- Cuisine: Varies (can be adapted to many cuisines)
- Method: Simmering
Ingredients
- 1 pound pasta of your choice (rotini, farfalle, or penne work well)
- 1 cup butternut squash, cubed
- 1 cup apple, diced (Granny Smith or Honeycrisp)
- 1/2 cup dried cranberries
- 1/2 cup pecans, chopped (or walnuts)
- 1/2 cup crumbled feta cheese
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process.
- Roast the butternut squash: Preheat oven to 400°F (200°C). Toss the cubed butternut squash with a drizzle of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
- Make the dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper.
- Assemble the salad: In a large bowl, combine the cooked pasta, roasted butternut squash, diced apple, dried cranberries, chopped pecans, and crumbled feta cheese.
- Dress the salad: Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- Serve: Serve immediately or chill for later.
Tips
- For a heartier salad, add some cooked chicken or crumbled bacon.
- Feel free to experiment with different types of pasta, vegetables, and cheeses.
- Adjust the amount of dressing to your desired taste.
- For a sweeter salad, add a bit more honey to the dressing.
- For a tangier salad, add a splash of lemon juice to the dressing.
This recipe will guide you through the process of making autumn crunch pasta salad. Enjoy this delicious and colorful autumn pasta salad!
Optional Additions
- Roasted vegetables like butternut squash or Brussels sprouts
- Cooked chicken or shrimp
- Fresh spinach or arugula
Nutrition Facts (per serving)
- Calories: 350-450
- Sugar: 15-25g
- Sodium: 300-500mg
- Fat: 15-20g
- Saturated Fat: 5-8g
- Unsaturated Fat: 10-12g
- Trans Fat: 0g
- Carbohydrates: 40-50g
- Fiber: 5-8g
- Protein: 10-15g
- Cholesterol: 15-25mg
This autumn crunch pasta salad recipe is the perfect dish to celebrate the flavors of the season. It's a versatile recipe that can be customized to your liking, making it a great option for weeknight dinners, potlucks, or picnics. With its vibrant colors, hearty ingredients, and delicious dressing, this salad is sure to be a hit with everyone. So, gather your favorite fall ingredients and get ready to enjoy this delightful and satisfying dish! With this So Damn Delish recipe, you’re all set to create a memorable dish.
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Autumn Pasta Salad: Warm Your Way to Wellness
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Flavorful autumn pasta salad! This salad has it all — flavor, sweetness, and texture and we can’t get enough of it! Get the helpful recipe at So Damn Delish!
- Total Time: 1-2 hours
- Yield: 4-6 servings 1x
Ingredients
- 12 oz rotini pasta
- 1 cup dried cranberries
- 1/2 cup chopped pecans
- 1/2 cup crumbled feta cheese
- 1/2 cup red onion, diced
- 1/4 cup fresh parsley, chopped
For the Dressing
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Cook the pasta: Cook the pasta according to package directions. Drain and rinse with cold water to stop the cooking process.
- Make the dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper.
- Combine ingredients: In a large bowl, combine the cooked pasta, dried cranberries, pecans, feta cheese, red onion, and parsley.
- Add the dressing: Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- Serve: Serve immediately or chill for later.
Notes
- Roasted vegetables like butternut squash or Brussels sprouts
- Cooked chicken or shrimp
- Fresh spinach or arugula
- Author: SoDamnDelish
- Prep Time: 30 minutes
- Category: Asian Food
- Method: Simmering
- Cuisine: Varies (can be adapted to many cuisines)
Nutrition
- Calories: 350-450
- Sugar: 15-25g
- Sodium: 300-500mg
- Fat: 15-20g
- Saturated Fat: 5-8g
- Unsaturated Fat: 10-12g
- Trans Fat: 0g
- Carbohydrates: 40-50g
- Fiber: 5-8g
- Protein: 10-15g
- Cholesterol: 15-25mg