Created on November 25th, 2025 at 11:40 am
A comforting blend of autumn flavors
This Fall Pasta Salad captures the essence of the season with its colorful mix of roasted vegetables and hearty pasta. The combination of textures—tender pasta mingling with crisp vegetables—creates a delightful mouthfeel. As the salad sits, the flavors deepen and blend, releasing a warm, inviting aroma that draws you in. The visual appeal is striking, with bursts of orange from roasted butternut squash and vibrant greens from fresh spinach. It’s a dish that feels both seasonal and substantial, perfect for cozy gatherings or as an easy weeknight dinner.
What makes this pasta salad truly special is its versatility. You can serve it warm, at room temperature, or chilled, making it suitable for any occasion. Each bite showcases the essence of autumn: the sweetness of roasted vegetables, the saltiness of feta cheese, and the nutty crunch of toasted pumpkin seeds. This recipe is not just about nourishment; it’s about creating warmth and comfort during the cooler months.
Why This Recipe Works
This Fall Pasta Salad is a celebration of flavor and simplicity, making it a fantastic choice for your table. The roasting process enhances the natural sweetness of vegetables like butternut squash and Brussels sprouts, while the fresh herbs and dressing bring vibrancy to each mouthful. The contrasting textures—from the creamy feta to the crunchy nuts—play beautifully together, inviting you back for more.
Not only does this recipe offer a parade of tastes and textures, but it also provides ease in preparation. Most of your time is spent roasting and boiling, allowing the ingredients to caramelize and develop flavor. Plus, as a bonus, this salad holds up well in the fridge. It’s perfect for packing in lunches the next day or serving as a side at a gathering. The flavors only improve, making it a dish that works for busy days or elegant dinners.
Time Breakdown
This salad comes together quickly, making it ideal for busy days. The bulk of the time is hands-off, allowing you to enjoy the aromas of roasting vegetables while you prepare other elements.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4–6
Ingredients List
- 8 oz (≈225 g) dried farfalle or fusilli pasta
- 1 medium butternut squash, peeled and diced
- 1 cup Brussels sprouts, halved
- 2 cups fresh baby spinach
- ½ cup crumbled feta cheese
- ¼ cup toasted pumpkin seeds
- 3 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- 1 tsp dried oregano
- Salt & pepper, to taste
- Optional: fresh parsley for garnish
Kitchen Tools
This recipe keeps things straightforward with essential kitchen tools that make cooking stress-free. You likely have everything you need at home.
- Large pot for boiling pasta
- Baking sheet for roasting vegetables
- Mixing bowl for tossing ingredients
- Measuring cups and spoons
- Knife and cutting board
Step-by-Step Instructions
Preheat your oven to 400°F (200°C). While the oven heats, prepare the vegetables by peeling and dicing the butternut squash and halving the Brussels sprouts. Place them on a baking sheet.
Drizzle the vegetables with 2 tablespoons of olive oil and season with salt, pepper, and dried oregano. Toss to coat evenly. Roast for about 25 minutes, or until the squash is tender and the Brussels sprouts are caramelized, stirring halfway through.
While the vegetables roast, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
In a large mixing bowl, combine the roasted vegetables, cooked pasta, fresh spinach, feta cheese, and toasted pumpkin seeds. Drizzle with the remaining tablespoon of olive oil and balsamic vinegar. Gently toss to combine.
Taste and adjust seasoning with additional salt and pepper, if needed. If serving warm, let it rest for a few minutes to allow the spinach to wilt slightly. If serving chilled or at room temperature, refrigerate for at least 30 minutes before serving.
Garnish with fresh parsley, if desired, and serve as a side or main dish.
Pro Tips
- Roast the vegetables until they are slightly charred for added flavor.
- Use whole wheat or gluten-free pasta for a healthier option.
- Add cooked chicken or chickpeas for additional protein.
- This salad keeps well in the fridge for 3–4 days; the flavors meld beautifully.
- Consider adding different seasonal vegetables like roasted red peppers or kale.
A Seasonal Delight
This Fall Pasta Salad is more than just a meal; it’s a reflection of the flavors and colors of autumn. The combination of roasted vegetables and fresh ingredients creates a dish that is comforting yet vibrant. It’s a reminder that wholesome food can be both simple and satisfying. Keep this recipe close for days when you crave something delicious without a lot of fuss.
Nutrition Table
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 320 kcal |
| Protein | 12 g |
| Fat | 15 g |
| Carbohydrates | 40 g |
| Fiber | 5 g |
| Sugar | 3 g |
| Sodium | 300 mg |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Fall Pasta Salad
Ingredients
Pasta and Vegetables
- 8 oz dried farfalle or fusilli pasta
- 1 medium butternut squash, peeled and diced
- 1 cup Brussels sprouts, halved
- 2 cups fresh baby spinach
Dressing and Toppings
- ½ cup crumbled feta cheese
- ¼ cup toasted pumpkin seeds
- 3 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- 1 tsp dried oregano
- Salt & pepper, to taste
- Optional: fresh parsley for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C). While the oven heats, prepare the vegetables by peeling and dicing the butternut squash and halving the Brussels sprouts. Place them on a baking sheet.
- Drizzle the vegetables with 2 tablespoons of olive oil and season with salt, pepper, and dried oregano. Toss to coat evenly. Roast for about 25 minutes, or until the squash is tender and the Brussels sprouts are caramelized, stirring halfway through.
- While the vegetables roast, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
Combining
- In a large mixing bowl, combine the roasted vegetables, cooked pasta, fresh spinach, feta cheese, and toasted pumpkin seeds. Drizzle with the remaining tablespoon of olive oil and balsamic vinegar. Gently toss to combine.
- Taste and adjust seasoning with additional salt and pepper, if needed.
- If serving warm, let it rest for a few minutes to allow the spinach to wilt slightly. If serving chilled or at room temperature, refrigerate for at least 30 minutes before serving.
- Garnish with fresh parsley, if desired, and serve as a side or main dish.
Notes
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