Go Back
–+ servings

Autumn Harvest Pasta Salad

A vibrant and hearty pasta salad featuring seasonal vegetables, nuts, and a tangy dressing, perfect for fall gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 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 baby spinach fresh
Dressing and Toppings
  • 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
  • 1/2 cup walnuts chopped and toasted
  • 1/2 cup feta cheese crumbled, optional

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 diced butternut squash and halved 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 the olive oil, apple cider vinegar, honey, and Dijon mustard until emulsified.
Combine Salad
  1. In a large bowl, combine the cooled pasta and vegetables with the baby spinach. Pour the dressing over the salad and toss to coat.
  2. Add the chopped walnuts and crumbled feta cheese (if using) and gently mix.
Serve
  1. Serve immediately or refrigerate for 30 minutes to allow flavors to meld before serving.

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. Add nuts and cheese just before serving to maintain their crunch.

Tried this recipe?

Let us know how it was!