Harvest Pasta Salad: A Cozy Autumn Delight You'll Love

This Harvest Pasta Salad is a delightful mix of roasted butternut squash and Brussels sprouts, making it a perfect autumn dish.

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Prep Time 10

Cook Time 30

Chill Time 30

Total Time 1 10

Servings: 4 servings

Course: Salads

Cuisine: Autumn

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pasta

8 oz Short Pasta such as penne or fusilli

For the Roasted Vegetables

1 medium Butternut Squash or sweet potatoes as an alternative
2 cups Brussels Sprouts or kale or green beans if preferred

For the Sweet Elements

1 cup Dried Cranberries or raisins or dried cherries as substitutes

For the Dressing

1/4 cup Balsamic Vinaigrette or lemon vinaigrette for a brighter taste

For Roasting

2 tbsp Olive Oil or avocado oil if desired

Equipment

Oven
large mixing bowl
baking sheet
Colander

Method

Step‑by‑Step Instructions for Harvest Pasta Salad

Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.
Chop the butternut squash and Brussels sprouts into bite-sized pieces and toss with olive oil, salt, and pepper.
Spread the vegetables on the baking sheet in a single layer and roast for 25-30 minutes.
Cook the short pasta according to package instructions until al dente, then drain and set aside.
In a mixing bowl, combine the cooked pasta, roasted vegetables, and dried cranberries.
Drizzle the balsamic vinaigrette over the salad and toss gently until well coated.
Serve warm or chill in the fridge for about 30 minutes before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 40gProtein: 6gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 200mgPotassium: 300mgFiber: 5gSugar: 10gVitamin A: 5000IUVitamin C: 40mgCalcium: 50mgIron: 1mg

Notes

Customize ingredients based on seasonal availability. This salad can be made ahead and stored in the fridge for up to 3 days.

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