Bright, beautiful, and bursting with flavor, Harvest Pasta Salad is the ultimate celebration of autumn’s bounty. Imagine sweet roasted sweet potatoes mingling with vibrant spinach, tart cranberries, crunchy pecans, and creamy feta, all coated in a maple Dijon dressing that tastes just as lively as it looks. Whether you’re seeking a cozy side dish for a holiday table or a satisfying lunch that keeps you fueled for pumpkin carving, this Harvest Pasta Salad is sure to win you over—one colorful forkful at a time.
Ingredients You’ll Need
Every part of this salad brings its own flair, from chewy dried cranberries to golden roasted sweet potato. The ingredients are humble and easy to find, but when brought together, they create a dish that’s simply showstopping in taste, texture, and color.
- 12 ounces rotini or bowtie pasta: Both shapes catch the dressing beautifully—choose your favorite for texture and presentation.
- 1 medium sweet potato, peeled and diced: Roasting brings out its natural sweetness and adds warmth to the salad.
- 1 tablespoon olive oil: Used to roast the sweet potato, helping it caramelize perfectly.
- 1 cup baby spinach: A handful of greens for color, freshness, and a tender bite every time.
- 1/2 cup dried cranberries: Their tangy sweetness adds an irresistible pop to every bite.
- 1/2 cup chopped pecans or walnuts: Nuts bring earthy crunch—pecans make it extra autumnal, but walnuts work too!
- 1/2 cup crumbled feta cheese: Creamy, salty, and just the right amount of richness to tie everything together.
- 1/4 cup red onion, thinly sliced: Sharp and colorful, these slivers wake up the flavors in the salad.
- Salt and freshly ground black pepper to taste: Essential for seasoning both the roasted veg and the finished salad.
- For the dressing: This ties the salad together with tang, sweetness, and a hint of warmth:
- 1/4 cup olive oil: The silky base for our dressing—use extra virgin for the brightest flavor.
- 2 tablespoons apple cider vinegar: Gives the salad a gentle zip of acidity.
- 1 tablespoon maple syrup: A little drizzle goes a long way for cozy autumn sweetness.
- 1 tablespoon Dijon mustard: Adds depth, creaminess, and a touch of heat.
- 1 teaspoon garlic powder: Savory, aromatic, and perfectly subtle in the finished dressing.
- Salt and freshly ground black pepper to taste: Season as you go and adjust to your liking.
How to Make Harvest Pasta Salad
Step 1: Roast the Sweet Potato
Preheat your oven to 400°F (200°C). Toss the diced sweet potato with olive oil, salt, and pepper, then spread it out on a baking sheet. Roast these golden cubes for about 20 to 25 minutes, stirring once halfway, until they’re tender and kissed with caramelized edges. The roasted sweet potato is the heart of this salad, bringing a sweet, earthy depth that pairs deliciously with everything else.
Step 2: Cook and Cool the Pasta
While your kitchen fills with the aroma of roasted sweet potato, cook your pasta in well-salted water according to package instructions. Aim for al dente—just tender with a touch of bite. When it’s finished, drain and rinse it under cold water right away. This cools it quickly and prevents any mushiness, so every noodle stays bouncy and ready for your salad.
Step 3: Whisk Together the Maple Dijon Dressing
In a roomy bowl, combine the olive oil, apple cider vinegar, maple syrup, Dijon mustard, garlic powder, salt, and pepper. Whisk until you have a glossy, pourable dressing. You’ll want to taste and adjust here: a little extra honey for sweetness, an extra shake of pepper for spice, or more vinegar for brightness—make it yours!
Step 4: Combine the Salad Ingredients
Add your cooled pasta, roasted sweet potato, spinach, dried cranberries, chopped nuts, feta, and thinly sliced red onion to the bowl with the dressing. Pour the dressing over and toss gently so everything is well-coated. The spinach will wilt ever-so-slightly from the warmth of the potato, and all those flavors start to mingle. Taste again for seasoning and add more salt or pepper if needed.
Step 5: Serve and Enjoy
You can enjoy Harvest Pasta Salad chilled or at room temperature. The flavors shine through no matter what. This salad gets even tastier as it sits, so don’t hesitate to make it ahead and let all those fall flavors really soak in.
How to Serve Harvest Pasta Salad
Garnishes
Finish your Harvest Pasta Salad with a sprinkle of extra feta, a handful of fresh herbs like chopped parsley, or a few extra cranberries and nuts scattered over the top. These little flourishes add even more color and flavor, making every serving look like a work of art.
Side Dishes
This salad is a dream next to roasted turkey, grilled chicken, or even as a hearty vegetarian main. Pair it with a steaming bowl of soup, fresh focaccia, or a platter of roasted veggies for a complete autumn meal. Harvest Pasta Salad easily adapts to any spread, from a holiday feast to a laid-back lunch.
Creative Ways to Present
Serve Harvest Pasta Salad in a large, shallow bowl so you can really show off those colors—or scoop into individual mason jars for a portable, picnic-ready treat. For parties, try plating it on a big platter and topping with ribbons of extra greens and jewel-bright cranberries for maximum wow-factor.
Make Ahead and Storage
Storing Leftovers
Leftover Harvest Pasta Salad keeps beautifully for up to four days when stored covered in the fridge. The flavors deepen even more the next day, making it perfect for meal prep or easy grab-and-go lunches. Give it a quick toss before serving to redistribute the dressing.
Freezing
Freezing isn’t recommended for Harvest Pasta Salad. The fresh spinach and feta can lose their lovely texture when thawed, and the pasta may turn mushy. For best results, enjoy this dish freshly made or from the fridge rather than the freezer.
Reheating
If you prefer your pasta salad slightly warm, just let it sit at room temperature for 30 minutes before serving, or gently warm it in short bursts in the microwave—careful not to overheat, or the spinach and feta can become limp. Most people love this salad cold or at room temp, where it’s at its best.
FAQs
Can I make Harvest Pasta Salad vegan?
Absolutely! Just swap the feta for your favorite vegan cheese or omit it entirely, and double-check that your Dijon mustard doesn’t contain honey. The salad will still be wonderfully flavorful and satisfying.
What’s the best pasta shape for Harvest Pasta Salad?
Rotini and bowtie (farfalle) are both fantastic choices because they hold the dressing and other goodies in every nook. Feel free to use any short pasta shape you love—you really can’t go wrong!
Can I add extra protein?
Definitely. Grilled chicken, roasted chickpeas, or even cubed baked tofu can bulk up Harvest Pasta Salad and turn it into a more filling main course. The flavors are hearty enough to handle nearly any addition.
Is there a nut-free option?
Yes! If you’re avoiding nuts, you can swap in roasted pumpkin seeds or sunflower seeds for crunch, or just leave them out altogether. The salad remains delicious without them.
How far ahead can I make Harvest Pasta Salad?
You can make it up to a day ahead for peak flavor and texture. Just add the spinach and nuts right before serving if you want them to stay extra crisp and bright. Harvest Pasta Salad actually tastes even better after a few hours or overnight in the fridge.
Final Thoughts
If you love vibrant, cozy recipes that welcome the flavors of fall, you absolutely have to try Harvest Pasta Salad. It’s endlessly adaptable, easy to make, and guaranteed to impress, whether you’re serving it at a family dinner or sharing with friends. Give it a try—this could become your new favorite seasonal side!
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Harvest Pasta Salad Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Harvest Pasta Salad is a delightful blend of flavors and textures perfect for any occasion. With sweet roasted sweet potatoes, crunchy nuts, tangy feta cheese, and a flavorful dressing, it’s a colorful and satisfying dish.
Ingredients
Pasta Salad:
- 12 ounces rotini or bowtie pasta
- 1 medium sweet potato, peeled and diced
- 1 tablespoon olive oil
- 1 cup baby spinach
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans or walnuts
- 1/2 cup crumbled feta cheese
- 1/4 cup red onion, thinly sliced
- Salt and freshly ground black pepper to taste
Dressing:
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C). Toss the diced sweet potato with olive oil, salt, and pepper. Roast for 20-25 minutes.
- Cook the pasta: Cook the pasta until al dente. Rinse under cold water to cool.
- Prepare the dressing: Whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, garlic powder, salt, and pepper.
- Combine ingredients: Mix pasta, roasted sweet potato, spinach, cranberries, pecans, feta, and red onion. Pour dressing, toss gently.
- Season and serve: Adjust seasoning with salt and pepper. Serve chilled or at room temperature.
Notes
- For extra protein, add grilled chicken or chickpeas.
- Substitute goat cheese for feta if preferred.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop, Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 10g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg
