Fall Harvest Pasta Salad

When the leaves start to change and there’s a crispness in the air, I crave all things fall, especially the flavors. Nothing captures the essence of autumn quite like this Fall Harvest Pasta Salad. It’s a symphony of textures and tastes, from the sweetness of roasted sweet potatoes to the satisfying crunch of broccoli and the tangy burst of cranberries.

This recipe is so simple to assemble and perfect for busy weeknights or festive gatherings. The vibrant colors make it a feast for the eyes, and the delicious combination of ingredients will have everyone coming back for seconds. Plus, it’s a great way to sneak in some extra veggies!

Why You’ll Love It

This Fall Harvest Pasta Salad is a delightful blend of flavors and textures that’s perfect for any occasion. The sweetness of roasted sweet potatoes complements the earthy broccoli, while the tangy cranberries and creamy goat cheese add depth. It’s easy to make, visually appealing, and packed with fresh ingredients. Plus, it’s a great make-ahead dish, perfect for potlucks and parties.

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Ingredient Lowdown

Here’s what you’ll need to gather to make this beautiful, flavorful fall salad:

• Sweet Potatoes: These roasted beauties add a touch of sweetness and a vibrant orange hue.
• Olive Oil: Use a good quality olive oil for roasting the sweet potatoes.
• Salt and Pepper: Seasoning essentials!
• Pasta: Multi-colored pasta adds visual appeal, but any shape will do.
• Broccoli: Fresh broccoli florets bring a nice crunch and healthy boost.
• Dried Cranberries: Tart and chewy, these add a pop of color and flavor.
• Pine Nuts: These add a wonderful nutty flavor and delightful texture. Make sure to toast them for the best flavor.
• Red Onion: Thinly sliced red onion provides a sharp bite.
• Poppy Seed Dressing: The creamy, tangy dressing ties everything together.
• Goat Cheese: Crumbled goat cheese adds a creamy tang and richness.

Remember, you can always adjust the ingredients to suit your preferences. See the Variations section for ideas!

Step-by-Step Instructions

Step 1: Prep the Sweet Potatoes

Preheat your oven to 400°F (200°C). Peel and dice two medium sweet potatoes into 1/2-inch pieces. Toss them with a tablespoon of olive oil, salt, and pepper on a large baking sheet.

Step 2: Roast the Sweet Potatoes

Roast the sweet potatoes for 25-30 minutes, stirring occasionally, until tender and slightly caramelized. Remove from the oven and let cool completely.

Step 3: Cook the Pasta

While the sweet potatoes roast, cook one pound of multi-colored pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking process. Let cool completely.

Step 4: Combine Ingredients

In a large bowl, combine the cooled pasta, roasted sweet potatoes, 3 cups of chopped broccoli florets, 1 cup of dried cranberries, 1/2 cup of toasted pine nuts, and 1/4 cup of thinly sliced red onion.

Step 5: Dress the Salad

Pour 1 1/2 cups of poppy seed dressing over the salad and toss gently to coat all ingredients evenly.

Step 6: Add Goat Cheese

Crumble 4 ounces of goat cheese over the salad and stir gently to combine. Be careful not to overmix, as the goat cheese can become too creamy.

Step 7: Chill and Serve

Cover the salad and refrigerate for at least one hour before serving. This allows the flavors to meld and the salad to chill thoroughly. Give it a gentle stir before serving, adding a bit more dressing if desired.

Better-Than-Grandma Tips

• Roast those sweet potatoes to perfection: Don’t overcrowd the baking sheet, and make sure to toss them halfway through for even browning.
• Toast the pine nuts: A few minutes in a dry skillet over medium heat will enhance their nutty flavor. Watch them closely so they don’t burn.
• Chill out: Allow the salad to chill for at least an hour before serving. This helps the flavors meld and the dressing soak into the pasta.
• Dress it up: Don’t be shy with the poppy seed dressing! Add a little extra just before serving if needed. For even more fall flavor try our Butternut Squash Soup

Flavor Twists

• Add protein: Grilled chicken, chickpeas, or white beans would be delicious additions.
• Go nuts: Swap pine nuts for walnuts, pecans, or slivered almonds.
• Get fruity: Add diced apples or pears for extra sweetness and crunch.
• Spice it up: A pinch of red pepper flakes would add a nice kick. Try adding some roasted butternut squash for another seasonal touch just like in our Roasted Butternut Squash Risotto.
• Cheese please: Feta cheese or crumbled blue cheese would also be tasty alternatives to goat cheese.

Feel free to experiment and make this recipe your own!

How to Serve

This Fall Harvest Pasta Salad is incredibly versatile. Serve it as a light main course for lunch or a refreshing side dish at dinner. It pairs wonderfully with grilled chicken, roasted pork, or even a simple sandwich. For a complete fall feast, try it alongside our Apple Crisp. You can also pack it for picnics, potlucks, or lunch on the go.

That’s a Wrap

This Fall Harvest Pasta Salad is a crowd-pleaser, perfect for potlucks, picnics, or a light and refreshing weeknight dinner. The vibrant colors and fresh flavors of fall make it a welcome addition to any table. It’s easy to customize with your favorite ingredients, and it’s always a hit! Enjoy! For more delicious and easy recipes, head over to our Lunch category. Connect with us on social media for more recipe inspiration! Let’s stay connected on Facebook, Instagram, and Pinterest.