This Fall Harvest Pasta Salad is the kind of dish I reach for the moment the air turns crisp and the markets brim with orange and gold. I first put this combination together one October when I wanted something that felt both comforting and fresh — something that could travel to a picnic, anchor a weeknight dinner, or sit proudly on a festive buffet. Roasted butternut squash adds a sweet, caramelized note while Brussels sprouts bring a slightly nutty, crisp edge; together they play beautifully against bright cranberries, crunchy pecans, and tangy crumbled feta. The cooked pasta provides a neutral, pillowy backdrop that lets each autumn element shine.

I discovered this mix when I was cleaning out the pantry and refrigerator before hosting a small fall gathering. The beauty of this dish is its balance of textures and temperatures: warm-roasted vegetables, cool pasta, crisp nuts, and juicy bites of cranberry. It became an instant favorite — my partner asked for the recipe the next morning, and neighbors left with full containers and requests for more. This salad is forgiving, adaptable, and designed to highlight seasonal produce without masking it, which is why it has become my go-to for casual dinners and holiday potlucks alike.

Ingredients

• Pasta (12 ounces): I use a short tube pasta like penne or farfalle for good texture and to catch bits of roasted veg. Look for a high-quality semolina brand such as Barilla or De Cecco; if you need gluten-free, choose a rice or corn blend.
• Butternut squash (1 cup, diced): Choose firm squash with no soft spots. Peel and dice into 1/2-inch cubes so they roast evenly and caramelize without drying out. Roasting concentrates the natural sugars and gives the salad a sweet backbone.
• Brussels sprouts (1 cup, halved): Trim stems and halve so the outer leaves crisp while the centers stay tender. Look for bright green heads free of brown patches for the best flavor and texture.
• Cranberries (1 cup): Use fresh or frozen for a bright pop; dried cranberries work if you prefer concentrated sweetness but reduce added sugars elsewhere.
• Pecans (1/2 cup, chopped): Lightly toasting enhances their nuttiness — toast in a dry skillet for 3 to 4 minutes until fragrant. Walnuts are a fine substitute.
• Feta cheese (1/2 cup, crumbled): A tangy, creamy counterpoint. I like a block-style Greek feta (Imported from sheep’s milk if you can) for texture; crumble by hand for irregular pieces.
• Olive oil (1/4 cup): Use extra-virgin for the dressing and for tossing vegetables before roasting. A fruity Arbequina or mild California EVOO works well.
• Balsamic vinegar (2 tablespoons): Choose a good-quality aged balsamic for depth, or a regular dark balsamic for price-wise balance. It brightens and balances the sweet vegetables.
• Salt and pepper: Kosher salt and freshly cracked black pepper to taste. Season in layers — on the vegetables before roasting and again when assembling.

Instructions

Cook the pasta: Bring a large pot of salted water to a rolling boil and cook 12 ounces of pasta according to package instructions until al dente. Reserve about 1/4 cup of the pasta cooking water before draining. Drain the pasta in a colander and set aside to cool slightly; tossing with a tablespoon of olive oil prevents sticking and gives shine. Preheat and prepare vegetables: Preheat your oven to 400°F (200°C). Toss diced butternut squash and halved Brussels sprouts with 2 tablespoons of olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Spread evenly on a rimmed baking sheet in a single layer so they roast rather than steam. Roast until tender: Roast for 20 to 25 minutes, turning once halfway through. Look for golden caramelized edges on the squash and crisped outer leaves on the sprouts; a fork should slide into the squash easily but not so soft that it falls apart. If you like more char, roast an extra 3 to 5 minutes, watching closely. Toast pecans (optional): While the vegetables roast, toast 1/2 cup chopped pecans in a dry skillet over medium heat for 3 to 4 minutes until fragrant, shaking the pan frequently to avoid burning. Remove from heat and let cool. Toss everything together: In a large bowl, combine the cooked pasta, roasted vegetables, 1 cup cranberries (fresh or frozen), toasted pecans, and 1/2 cup crumbled feta. Whisk 2 tablespoons balsamic vinegar with the remaining 2 tablespoons olive oil and a pinch of salt and pepper; drizzle over the salad and toss gently to combine. Add a tablespoon of reserved pasta water if you want a looser dressing that clings to the pasta. Serve: Serve chilled or at room temperature. If making ahead, refrigerate in an airtight container for up to 3 days and add a splash of olive oil or reserved pasta water before serving to revive textures.

Storage Tips

Store in an airtight container in the refrigerator for up to 3 days. If you plan to make ahead, roast the vegetables and cool them completely before combining to avoid sogginess. Keep toasted pecans separate until just before serving to preserve their crunch. Reheat roasted vegetables briefly on a sheet pan at 375°F if you prefer serving slightly warm, then toss with chilled pasta. For transport, layer components in glass containers with dressing in a small jar to shake on arrival.

Ingredient Substitutions

Short on butternut? Sweet potato or kabocha squash work well; use the same roasting time. Swap pecans for walnuts or pumpkin seeds (pepitas) for a nut-free option. To make dairy-free or vegan, omit feta and add 2 tablespoons of nutritional yeast or a splash more balsamic for savory depth. For gluten-free, choose a high-quality gluten-free pasta and watch cooking time so it remains al dente. If cranberries are too tart, use half dried cranberries mixed with half fresh for texture and balanced sweetness.

Serving Suggestions

Serve as a main with a simple green salad and crusty bread, or as a side to roast chicken, pork tenderloin, or grilled sausage. Garnish with extra toasted pecans and a scattering of microgreens or chopped parsley for color. For an autumn brunch, pair with baked eggs or a warm grain bowl. A drizzle of aged balsamic or a few whole basil leaves adds a lovely finishing touch.

Cultural Background

This salad is a contemporary American take on harvest flavors, combining Mediterranean elements (olive oil, balsamic, feta) with North American fall produce like butternut squash and cranberries. While not tied to a single traditional recipe, it draws on the idea of combining roasted vegetables with grains or pasta — a technique common in seasonal cooking across many cuisines. The use of contrasting textures and temperatures is rooted in classic culinary practice to create balanced, memorable dishes.

Seasonal Adaptations

In late autumn, add roasted beets or thinly sliced fennel for extra depth. For winter holidays, toss in pomegranate seeds instead of cranberries and sprinkle with toasted pistachios. In early fall, fresh apple cubes replace cranberries for milder sweetness. Summer variations swap roasted squash for grilled zucchini and replace cranberries with sun-dried tomatoes for a warm-weather version.

Meal Prep Tips

Make the roasted vegetables and toast the nuts up to two days ahead. Cook pasta and cool; keep it lightly oiled in an airtight container. Combine everything the day you plan to serve and hold dressing separately. Portion into individual containers for grab-and-go lunches, adding nuts and feta at the time of eating. For best texture, add any delicate greens only at serving time.

Whether you bring it to a potluck or tuck it into weekday lunches, this Fall Harvest Pasta Salad captures the season with simple techniques and big flavor. Give it a try, and make it your own with the swaps and tips above — it’s one of those dishes that rewards small experiments and generous sharing.