Fall Harvest Pasta Salad Recipe

Fall Harvest Pasta Salad Recipe - Healthy - @lacegraceblog1

I came to a realization recently. Basically all fall sides are hot. Am I wrong? You have your mashed potatoes, casseroles, stews/soups, steamed spinach, etc. I needed something that could be prepped beforehand and served cold. After searching around I found that a Fall Harvest Pasta Salad Recipe is a thing and just what I was looking for.

Each recipe I found had different ingredients mixed in with cold pasta.  I decided on butternut squash (also saw sweet potatoes and zucchini), dried cranberries (because it is a thanksgiving staple), broccoli, red onions, walnuts and pine nuts. I mixed it with a poppyseed dressing (if you want to make your own you can use this recipe– less the strawberries).  I found that while the poppyseed dressing is good, it was a little sweet and I think using a little bit of olive oil + red wine vinegar would do just as good of a job. It still needed some ‘tang’ so I topped it with my favorite of the cheeses- goat cheese!  You can substitute this for feta cheese as well if you like. 

Scroll on down and give this easy side a try and hopefully it will make its way to your thanksgiving table this year!

Want some other Fall recipe ideas to try? Try these baked stuffed apples, some turkey chili or crock pot beef stew, or herb crusted pot roast. If you are feeling thirsty give an apple cider Moscow Mule a try! 

Fall Harvest Pasta Salad Recipe - Healthy - @lacegraceblog1 Fall Harvest Pasta Salad Recipe - Healthy - @lacegraceblog1 Fall Harvest Pasta Salad Recipe - Healthy - @lacegraceblog1 Fall Harvest Pasta Salad Recipe - Healthy - @lacegraceblog1 Fall Harvest Pasta Salad Recipe - Healthy - @lacegraceblog1 Fall Harvest Pasta Salad Recipe - Healthy - @lacegraceblog1

Fall Harvest Pasta Salad Recipe - Healthy - @lacegraceblog1
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Fall Harvest Pasta

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 people
Author Lace and Grace

Ingredients

  • 1 box bite sized pasta of your choice Rotini works best!
  • 2 cups butternut squash, cubed
  • 2 cups raw broccoli, chopped
  • 1 cup red onion, chopped or cut into half rings
  • 1 cup dried cranberries
  • 1 cup chopped walnuts
  • 1/3 cup pine nuts
  • 2/3 cup poppyseed dressing
  • 1 cup goat cheese, crumbled

Instructions

  1. Boil pasta based on box instructions, drain and set aside to cool.

  2. Lightly spray a baking sheet with cooking spray and spread the butternut squash out. Bake at 425 degrees for 20-30 minutes or until the cubes are cooked through.

  3. Mixed all of the veggies and pasta together. Cover and refrigerate. 

  4. Before serving add the dressing and nuts. Toss together. Top with the goat cheese and enjoy!

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