Introduction
Every time I prepare my beloved Fall Pasta Salad, it brings back sweet memories of crisp autumn days spent with family and friends. I can almost smell the earthy scent of the fallen leaves that linger in the air. You know those moments when you gather around the dinner table, exchanging stories and laughter? This dish is always a highlight and reminds me of those cozy gatherings. The vibrant colors and delightful flavors of this salad mirror the beauty of fall itself, making it a feast for both the eyes and the palate. I promise that when you make it, you’ll feel that warm embrace of autumn, just like I do.
As the leaves change and the air turns brisk, this salad becomes a staple in my kitchen. It’s simple yet packed with flavor, making it perfect for holiday dinners, potlucks, or even just a quiet night at home. Let’s dive into how you can create this heartwarming dish that will surely impress your loved ones!
How to Make Fall Pasta Salad
Ingredients
Here are the ingredients you’ll need to whip up this delightful Fall Pasta Salad. Each ingredient has its own role in creating a balanced flavor profile, bringing the essence of autumn to your table.
| Ingredient | Amount |
|---|---|
| Rotini pasta | 8 ounces |
| Butternut squash, cubed | 1 cup |
| Brussels sprouts, halved | 1 cup |
| Dried cranberries | 1/2 cup |
| Chopped pecans | 1/2 cup |
| Feta cheese, crumbled | 1/2 cup |
| Red onion, finely chopped | 1/4 cup |
| Olive oil | 1/4 cup |
| Apple cider vinegar | 2 tablespoons |
| Maple syrup | 1 tablespoon |
| Salt and pepper | To taste |
I love adding fresh herbs like rosemary or thyme for an extra layer of flavor. If you have some on hand, don’t hesitate to sprinkle them in!
Cooking Steps
1. Cook the Pasta
First things first, bring a large pot of salted water to a boil. You want that water nice and bubbling! Once boiling, add your rotini pasta and cook according to the package instructions. Typically, it takes about 8-10 minutes to reach that perfect al dente texture. Remember to stir occasionally—you don’t want it sticking together. Once done, drain the pasta and set it aside to cool.
2. Prepare the Veggies
While the pasta is cooking, let’s focus on our vegetables. Preheat your oven to 400°F (200°C). This is the perfect temperature to roast those beautiful butternut squash and Brussels sprouts!
3. Roast the Butternut Squash
Cube your butternut squash into bite-sized pieces. Place them on a baking sheet lined with parchment paper for easy cleanup. Drizzle with a bit of olive oil, sprinkle with salt and pepper, and toss until they’re well coated. Roast the squash in the preheated oven for about 20-25 minutes, or until they are tender and start to brown around the edges.
4. Roast the Brussels Sprouts
While the squash is roasting, halve the Brussels sprouts and add them to the baking sheet once the squash has been roasting for about 10 minutes. The sprouts should take about 15 minutes to become golden brown and crispy. Keep an eye on them to make sure they don’t burn!
5. Combine Pasta and Veggies
Once the pasta has cooled and the veggies are roasted, it’s time to bring it all together! In a large bowl, combine the pasta, butternut squash, and Brussels sprouts.
6. Add the Extras
Next, it’s time for the fun stuff! Toss in the dried cranberries, chopped pecans, crumbled feta, and red onion. Each ingredient adds texture and flavor, making this salad a true delight. You’ll love the crunch from the pecans and the sweet, tart pop from the cranberries!
7. Make the Dressing
In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, and a pinch of salt and pepper. This dressing is the perfect blend of tangy and sweet, which complements the roasted vegetables beautifully!
8. Dress the Salad
Drizzle the dressing over the salad and toss everything gently to combine. You want to make sure every bite is flavorful, so be kind and toss it slowly—don’t mash those beautiful ingredients together!
9. Chill it Out
I like to let my Fall Pasta Salad sit in the fridge for at least 30 minutes before serving. This helps the flavors meld together beautifully and makes it extra refreshing!
10. Serve and Enjoy!
When you’re ready to serve, give it a little stir to mix everything again. You’re now ready to enjoy this wonderful dish with your family and friends!
Why I Love Making This Dish
What makes my Fall Pasta Salad special is not just how delightful it tastes but also the nostalgia it brings. I make it whenever I know I’ll have loved ones around—whether it’s Thanksgiving or just a cozy family dinner. Watching my family gather around the table, serving themselves heaping spoonfuls, reminds me of the love and warmth of home-cooked meals.
What You’ll Need
You’ll need a few special tools to make this dish. A large pot for boiling the pasta, a roasting pan for baking the veggies, and a mixing bowl to bring everything together are essential. Mixing spoons, measuring cups, and a whisk will also be your trusty companions in the kitchen.
Step-by-Step Guide
- First, preheat your oven to 400°F. Trust me; this is key for those deliciously roasted veggies!
- Boil your salted pasta. Remember, it’ll be the foundation for your salad!
- Roast the butternut squash and Brussels sprouts—you’ll be amazed at the flavors that develop!
- Combine everything in a big bowl—this is where the magic happens!
- Whisk your dressing, drizzle over the salad, and stir it all up!
Tips for Perfect Results
Don’t rush the roasting: Roasting at the proper temperature is crucial for caramelizing the vegetables.
Taste as you go: Feel free to adjust the dressing to your preference, whether you want it sweeter or a bit more tangy.
Handling leftovers: Make sure to keep any leftovers in an airtight container in the fridge. They should be good for about 3-4 days.
Serving Suggestions and Sides
This salad is wonderful on its own but pairs nicely with grilled chicken or baked fish if you’re looking for something heartier. I also love serving it alongside warm rolls or cornbread for a comforting meal perfect for fall.
Leftovers
If you find yourself with leftovers, don’t worry! This dish tastes great the next day and sometimes even better as the flavors meld. Just store it in an airtight container in your fridge. If you want, you can even serve it cold or warm it up gently in the microwave before enjoying it again.
FAQ Section
Can I use different pasta?
Absolutely! While I love rotini for its fun shape and ability to hold onto the dressing, any pasta will work. Try out penne or farfalle if you’d like a change.
What if I don’t like Brussels sprouts?
That’s okay too! You can easily swap them for another roasted veggie, like carrots or zucchini. Don’t hesitate to make it your own!
Can I make this vegan?
Yes! Simply omit the feta cheese, or replace it with a vegan cheese alternative. The salad will still be full of flavor without the dairy.
Conclusion
This Fall Pasta Salad has truly become a cherished recipe in my home. I’m so excited for you to try it out! I know that once you taste the beautiful blend of roasted vegetables, pasta, and delightful dressing, you’ll want to make it again and again. It’s easy to prepare and full of heartwarming flavors that will surely impress your family and friends. Let me know how it turns out for you, and remember, if your loved ones keep asking for seconds, just like mine always do, it means you’ve hit a home run! Happy cooking!
Fall Pasta Salad
Ingredients
Pasta and Vegetables
- 8 ounces Rotini pasta Any pasta can be used.
- 1 cup Butternut squash, cubed
- 1 cup Brussels sprouts, halved Can be substituted with other roasted vegetables.
Add-ins
- 1/2 cup Dried cranberries
- 1/2 cup Chopped pecans
- 1/2 cup Feta cheese, crumbled Can be omitted for a vegan version.
- 1/4 cup Red onion, finely chopped
Dressing
- 1/4 cup Olive oil
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Maple syrup
- to taste Salt and pepper Adjust according to preference.
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions (approximately 8-10 minutes). Drain and set aside to cool.
Roasting the Vegetables
- Preheat your oven to 400°F (200°C).
- Cube the butternut squash and place on a baking sheet lined with parchment paper. Drizzle with olive oil, salt, and pepper, then roast for about 20-25 minutes.
- After 10 minutes of roasting the squash, add the halved Brussels sprouts to the baking sheet and roast for an additional 15 minutes until golden brown.
Combining Ingredients
- In a large bowl, combine the cooled pasta, roasted butternut squash, and Brussels sprouts.
- Add dried cranberries, chopped pecans, crumbled feta, and red onion. Mix gently.
Making and Adding the Dressing
- In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, and salt and pepper.
- Drizzle the dressing over the salad and gently toss to combine.
Chilling and Serving
- Let the salad sit in the fridge for at least 30 minutes to allow flavors to meld.
- Stir gently before serving, and enjoy with family and friends.