Chopped Fall Pasta Salad

My sister-in-law’s baby shower was such a special day, filled with joy and laughter. I wanted to contribute something memorable to the celebration, so I decided to create a dish that was both delicious and visually appealing. That’s when this Chopped Fall Pasta Salad was born. The beautiful colors of the roasted vegetables and the vibrant cranberries make this a true feast for the eyes.

This Chopped Fall Pasta Salad is a symphony of fall flavors, featuring roasted butternut squash, broccoli, chickpeas, feta cheese, dried cranberries, and a tangy apple cider vinaigrette. It’s a crowd-pleaser that’s perfect for any occasion, from potlucks to holiday gatherings. This recipe is easy to customize—add or subtract veggies as you like—and can be enjoyed warm or cold, making it a truly versatile dish.

Why You’ll Love It

This Chopped Fall Pasta Salad isn’t just another pasta salad. It’s a celebration of fall flavors, packed with nutritious ingredients, and bursting with color. It’s incredibly versatile, perfect for a quick weeknight dinner, a festive holiday gathering, or a potluck contribution.

The combination of roasted vegetables, creamy chickpeas, tangy feta, and sweet cranberries creates a delightful balance of textures and tastes that will have everyone coming back for seconds. Plus, it’s easy to adapt to your preferences and dietary needs, making it a true kitchen staple.

Print

What You’ll Need

This Chopped Fall Pasta Salad brings together the best of autumn’s harvest. Here’s what you’ll need to create this masterpiece:

For the Salad:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 cups broccoli florets
• 2 teaspoons olive oil
• Salt and pepper to taste
• 16 ounces whole wheat pasta (any shape)
• 1 (15-ounce) can chickpeas, drained, rinsed, and ideally skinned (for a creamier texture)
• 1 (8-ounce) block feta cheese, crumbled
• ½ cup dried cranberries
• ⅓ cup diced red onion
• ¼ cup chopped fresh parsley

For the Apple Cider Vinaigrette:

• ½ cup olive oil
• ¼ cup apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon pure maple syrup
• 1 clove garlic, grated
• Salt and pepper to taste

Step-by-Step Instructions

Step 1: Roast the Vegetables

Preheat oven to 400°F (200°C). On a large baking sheet, toss the cubed butternut squash and broccoli florets with 2 teaspoons of olive oil, salt, and pepper. Roast for 35-40 minutes, or until the vegetables are tender and slightly caramelized.

Step 2: Cook the Pasta

While the vegetables are roasting, cook the pasta according to package directions. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process. Set aside to cool.

Step 3: Prepare the Chickpeas (Optional but Recommended)

If you have the time, skinning the chickpeas will greatly improve the texture of the salad. To do this, simply pinch each chickpea between your thumb and forefinger to release the skin. This step is a bit tedious but well worth the effort.

Step 4: Make the Vinaigrette

In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, maple syrup, grated garlic, salt, and pepper. Adjust the seasonings to your liking.

Step 5: Assemble the Salad

In a large bowl, combine the cooled pasta, roasted vegetables, skinned chickpeas, crumbled feta cheese, dried cranberries, diced red onion, and chopped fresh parsley.

Step 6: Dress and Serve

Pour the desired amount of vinaigrette over the pasta salad and toss gently to coat. Serve the salad warm or cold, as you prefer.

Better-Than-Grandma Tips

• For the best flavor, roast the butternut squash and broccoli until they are tender and slightly caramelized. This enhances their natural sweetness. Don’t be afraid to get a little char on the edges of the broccoli. This pasta salad is easy to customize and can be adapted for all seasons. Make it a spring pasta salad by swapping in fresh asparagus and peas. For the winter, try roasted root vegetables and Brussels sprouts.
• Skinning the chickpeas, while an extra step, truly improves the texture of the salad, making it smoother and less grainy. Try one of our other Lunch recipes if you are looking for a healthy and delicious meal.
• Don’t overdress the salad! Start with a smaller amount of vinaigrette and add more as needed. You want the flavors of the ingredients to shine through.

Try These Variations

• Add Protein: Grilled chicken, shrimp, or tofu would make this salad a complete meal. You can also try our Greek Salad.
• Go Nuts: Toasted pecans, walnuts, or pumpkin seeds would add a satisfying crunch.
• Get Cheesy: Goat cheese or parmesan cheese would be delicious alternatives to feta.
• Sweet and Savory: Dried apricots or golden raisins would complement the other flavors beautifully.
• Spice It Up: A pinch of red pepper flakes would add a touch of heat.
• Herby Goodness: Fresh dill or mint would be a refreshing addition.

How to Serve

This Chopped Fall Pasta Salad is a fantastic dish on its own, but it also pairs beautifully with grilled chicken or fish. For a vegetarian option, serve it alongside some crusty bread and a simple green salad. If you’re looking for a different meal idea, this Chopped Salad is fantastic.

This salad is also a great addition to a potluck or picnic. It travels well and can be enjoyed at room temperature, which makes it a stress-free option for entertaining.

That’s a Wrap

This Chopped Fall Pasta Salad is a delightful mix of seasonal flavors and satisfying textures. It’s the perfect dish to bring to a potluck, enjoy as a light lunch, or serve as a hearty side at your next family dinner. It’s a keeper, for sure.

Now that you’ve mastered this recipe, are you ready to dive into more autumnal treats? Head over to our Desserts category for more inspiration. Don’t forget to share your culinary triumphs with us on social media! Find us on Facebook, Pinterest, Instagram, and X/Twitter.