1. Can I make Fall Harvest Pasta Salad ahead of time?

Yes! This pasta salad actually tastes even better when it’s made ahead of time. You can prepare it a few hours or even a day before serving. Just be sure to give it a good toss before serving and add extra dressing if needed.

2. What other vegetables can I add to this pasta salad?

Feel free to experiment with other autumn vegetables. Roasted Brussels sprouts, butternut squash, or even roasted carrots would complement the flavors of this salad beautifully.

3. How long will the Fall Harvest Pasta Salad last in the fridge?

When stored in an airtight container, this pasta salad can last for up to 3-4 days in the fridge. The flavors continue to meld, making it a great option for meal prepping!

4. Can I use a different type of cheese in this pasta salad?

Absolutely! If you’re not a fan of goat cheese, you can substitute it with feta, crumbled blue cheese, or even ricotta for a different flavor profile.

Fall Harvest Pasta Salad: Best Autumn Recipe for Gatherings

Name: Fall Harvest Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 2 medium sweet potatoes, peeled and cut into 1/2-inch pieces; 1 tablespoon olive oil; Salt and black pepper, to taste; 1 pound multi-colored pasta; 3 cups broccoli, chopped (about 1-inch pieces); 1 cup dried cranberries; 1/2 cup pine nuts, toasted; 1/4 cup red onion, thinly sliced; 1 1/2 cups poppy seed dressing; 4 ounces goat cheese, crumbled

Description

This Fall Harvest Pasta Salad is a delightful combination of roasted sweet potatoes, dried cranberries, pine nuts, goat cheese, and a tangy poppy seed dressing. It’s a vibrant, seasonal dish that’s perfect for any autumn gathering or cozy dinner.

Ingredients

Scale

2 medium sweet potatoes, peeled and cut into 1/2-inch pieces
1 tablespoon olive oil
Salt and black pepper, to taste
1 pound multi-colored pasta
3 cups broccoli, chopped (about 1-inch pieces)
1 cup dried cranberries
1/2 cup pine nuts, toasted
1/4 cup red onion, thinly sliced
1 1/2 cups poppy seed dressing
4 ounces goat cheese, crumbled

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Instructions

Preheat your oven to 400°F (200°C). Place the sweet potato pieces on a large baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 25-30 minutes, stirring halfway through.
Meanwhile, bring a large pot of water to a boil and cook the pasta according to the package directions. Drain and set aside to cool.
In a large bowl, combine the cooked pasta, roasted sweet potatoes, chopped broccoli, dried cranberries, toasted pine nuts, and sliced red onion.
Pour the poppy seed dressing over the salad and toss to coat evenly.
Crumble the goat cheese over the salad and gently stir to combine.
Cover and refrigerate for at least an hour before serving. Stir before serving, adding extra dressing if necessary.

Notes

For a richer flavor, you can roast the sweet potatoes with a sprinkle of cinnamon or nutmeg.
Feel free to swap pine nuts with roasted pumpkin seeds (pepitas) if you have nut allergies.
If you’re not a fan of goat cheese, substitute with feta or crumbled blue cheese.
The salad tastes even better the next day as the flavors meld together.
If serving at an outdoor event, this pasta salad can remain out for longer than mayo-based salads, making it perfect for picnics.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Salad
Method: Roasting, Boiling, Tossing
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 416 kcal
Sugar: 18g
Sodium: 1081mg
Fat: 17g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0.02g
Carbohydrates: 43g
Fiber: 5g
Protein: 10g
Cholesterol: 5mg