Fall Pasta Salad with Butternut Squash and Brussels

I have always loved recipes that celebrate the vibrant colors and flavors of the season, and this Fall Harvest Pasta Salad quickly became one of my favorites. The first time I made it, I was captivated by the way the roasted vegetables, tender pasta, and savory turkey bacon came together in perfect harmony. Every bite felt like a warm autumn day captured on a plate. Over the years, I have refined this recipe to make it not only delicious but also simple enough to prepare for family dinners, potlucks, or even weekday lunches.

You will love this recipe because it balances texture and flavor so beautifully. The crispness of fresh vegetables contrasts with the tender pasta, while the subtle richness from the turkey bacon and creamy dressing makes it incredibly satisfying. It’s the kind of dish that appeals to everyone, from picky eaters to adventurous food lovers.

This pasta salad is versatile. You can serve it warm straight from the pan or chilled as a refreshing side on a sunny afternoon. You can also swap or add ingredients depending on what’s in season or what you have on hand. Roasted squash or sweet potatoes can replace carrots, and any mix of leafy greens can add an extra layer of freshness. The dressing can be tweaked for creaminess or tanginess to match your taste perfectly.

One of the best things about this recipe is that it’s affordable. Using simple pantry staples like pasta, seasonal vegetables, and turkey bacon keeps the cost low without sacrificing flavor. You don’t need expensive ingredients to create something that looks and tastes gourmet.

Ingredients for Fall Harvest Pasta Salad:

• 300g pasta (penne or fusilli works best)

• 1 cup diced carrots

• 1 cup diced butternut squash

• 1/2 cup roasted pumpkin seeds

• 150g turkey bacon, cooked and chopped

• 1/2 cup dried cranberries

• 1/4 cup chopped fresh parsley

• 1/2 cup light mayonnaise or Greek yogurt

• 2 tablespoons olive oil

• 1 tablespoon Dijon mustard

• 1 teaspoon honey

• Salt and pepper, to taste

This combination of ingredients brings together sweetness, crunch, and a touch of savory goodness that defines the essence of fall in every forkful. From busy weeknights to festive gatherings, this pasta salad fits effortlessly into any meal plan.

How to Prepare This Recipe

Preparing the Fall Harvest Pasta Salad is straightforward, and it’s designed to be both quick and satisfying. The first step is to cook the pasta. Bring a large pot of salted water to a boil and add the pasta. Cook it according to the package instructions until al dente. Once cooked, drain the pasta and rinse it briefly under cold water to stop the cooking process. Set it aside to cool slightly while you prepare the vegetables and other ingredients.

Next, focus on the vegetables. Dice the carrots and butternut squash into small, even pieces to ensure uniform roasting. Toss them with olive oil, a pinch of salt, and black pepper. Spread the vegetables on a baking sheet and roast them in a preheated oven at 200°C (400°F) for 20–25 minutes or until tender and lightly caramelized. Roasting the vegetables enhances their natural sweetness, adding depth to the pasta salad.

While the vegetables are roasting, cook the turkey bacon in a skillet over medium heat until crisp. Remove it from the pan and chop it into small pieces. Toast the pumpkin seeds lightly in the same skillet for a few minutes to bring out their nutty flavor.

For the dressing, combine mayonnaise or Greek yogurt with Dijon mustard, honey, a pinch of salt, and black pepper in a small bowl. Whisk thoroughly until smooth and creamy. This dressing adds a subtle tanginess that complements the roasted vegetables and savory turkey bacon perfectly.

Once the pasta has cooled slightly, transfer it to a large mixing bowl. Add the roasted vegetables, turkey bacon, toasted pumpkin seeds, dried cranberries, and chopped parsley. Pour the dressing over the mixture and toss everything gently but thoroughly, making sure each ingredient is evenly coated. Taste and adjust the seasoning if needed, adding more salt, pepper, or a touch of honey to balance the flavors.

Quick and Easy Tips

• Use pre-chopped vegetables to save time.

• Cook pasta in advance and refrigerate until needed.

• Turkey bacon can be substituted with grilled chicken or smoked tofu for a different twist.

Customizable Options

• Swap butternut squash for sweet potatoes, zucchini, or bell peppers depending on your preference.

• Add a handful of nuts like almonds or walnuts for extra crunch.

• Incorporate leafy greens such as arugula or spinach for additional color and freshness.

Popular With Many People

This salad is well-loved because it caters to a wide range of tastes. The combination of sweet roasted vegetables, savory turkey bacon, and a creamy dressing appeals to both children and adults. It works as a side dish for a family dinner, a dish to share at gatherings, or even as a hearty lunch on its own. Its balance of flavors and textures makes it a crowd-pleaser, and the fact that it can be prepared in under an hour keeps it practical for everyday cooking.

With these steps and tips, your Fall Harvest Pasta Salad is guaranteed to be a standout dish that everyone will enjoy.

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Frequently Asked Questions (FAQs)

1. Can I make this pasta salad ahead of time?
Yes, this salad can be prepared a few hours in advance or even the day before. Store it in an airtight container in the refrigerator. For best results, add the dressing just before serving to maintain freshness and texture.

2. Can I use a different type of pasta?
Absolutely. Fusilli, penne, rotini, or even farfalle work beautifully. Choose a pasta shape that holds the dressing and mixes well with the vegetables and other ingredients.

3. How do I make this recipe vegetarian?
Simply omit the turkey bacon or replace it with smoked tofu or grilled vegetables. The roasted vegetables and pumpkin seeds still provide plenty of flavor and texture.

4. Can I adjust the sweetness or tanginess of the dressing?
Yes, the dressing is highly customizable. Add more honey for sweetness or an extra teaspoon of Dijon mustard for tanginess. You can also substitute Greek yogurt for mayonnaise for a lighter option.

5. Can this salad be served warm?
Definitely. Serve it warm right after tossing the roasted vegetables and cooked pasta with the dressing. It’s just as delicious when served chilled.

6. How long does it last in the fridge?
Stored in an airtight container, the pasta salad will stay fresh for 2–3 days. Beyond that, the vegetables may lose their texture, and the salad may become a bit watery.