If you thought pasta salad was strictly reserved for hot summer days, think again. I think we typically make pasta salad a lot during the summer and it gets pushed to the side during the fall, but why not bring all the fall flavors and harvest notes into a pasta salad that is filling, satisfying, and still brings all the cozy notes we want in our side dishes this time of year?!
Harvest colored pasta, sweet and juicy fresh pears, salty feta cheese, crunchy pumpkin seeds and buttery pecan pieces, peppery and bright arugula, and tangy + sweet dried cranberries all coated in a light and herbaceous dressing for a bite of the harvest season to make you thankful for everything in one perfect harvest side dish you will want to make time and time again! This is the ultimate seasonal side, made with a range of textures, flavors, sweet and salty notes, and a herby balsamic vinaigrette to coat for a saucy bite, every bite - perfect, right?!
Ingredients
Pasta Salad -
Tri-color rotini
Bartlett or Anjou pear
Fresh arugula
Feta cheese
Dried cranberries
Roasted pecans, chopped
Pumpkin seeds (lightly salted)
Herby Balsamic Dressing -
Olive oil
Balsamic vinegar (balsamic reduction)
Fresh thyme
Dried thyme
Garlic powder
Black pepper
Salt
How to Make this Harvest Pasta Salad
Step #1 - Cook the Pasta: Bring a large pot of water to a boil. Once boiling, add the pasta and cook according to package instructions until al dente. *Drain and rinse the noodles thoroughly with cold water until cool to the touch. Pour the noodles into a large bowl. *(Rinsing stops the cooking process and keeps that perfect al dente texture!)
Step #2 - Mix the Dressing: While the noodles are cooking, prepare the dressing. Place all dressing ingredients into a small bowl and whisk together, or add them to a medium jar, secure the lid, and shake vigorously until well combined and cohesive.
Step #3 - Toss and Serve: Add the pear pieces, arugula, feta cheese, dried cranberries, roasted pecans, and pumpkin seeds to the bowl with the noodles. Pour half of the dressing over the top. Using a large spoon, gently toss to coat and distribute everything evenly. Add more dressing to your liking, then serve right away or chill in the fridge until ready to enjoy. (Chilling for a bit helps the flavors meld together for the best taste and texture!)
Nutrition & Recipe Health Notes
This recipe isn't just cozy and delicious—it is packed with wholesome ingredients that nourish your body from the inside out, here’s what we got:
Dietary Fiber (Fresh & Dried Fruit): Pears and dried cranberries provide a healthy dose of dietary fiber, which supports smooth digestion, gut health, and helps keep your blood sugar balanced.
Healthy Fats & Minerals (Nuts & Seeds): Pecans and pumpkin seeds are rich in heart-healthy monounsaturated fats, magnesium, zinc, and plant-based protein to keep you feeling full and energized all day long naturally.
Nutrient-Packed Greens (Arugula): Arugula is a cruciferous green loaded with vitamins A, C, and K, as well as antioxidants that support immune function and overall bone health.
Smart Carbs (Veggie-Colored Noodles): Tri-color rotini adds a fun pop of color while offering a satisfying, energizing source of complex carbohydrates to fuel your day.
Smarter Cheese Option (Feta): Feta is lower in fat and calories than many aged cheeses, while still providing a punch of flavor along with calcium and protein for strong bones.
Autumn Harvest Pasta Salad With Herby Balsamic Dressing
If you thought pasta salad was strictly reserved for hot summer days, think again. I think we typically make pasta salad a lot during the summer and it gets pushed to the side during the fall, but why not bring all the fall flavors and harvest notes into a pasta salad that is filling, satisfying, and still brings all the cozy notes we want in our side dishes this time of year?!
Ingredients
Instructions
- Cook the Pasta: Bring a large pot of water to a boil. Once boiling, add the pasta and cook according to package instructions until al dente. Drain and rinse the noodles thoroughly with cold water until cool to the touch. Pour the noodles into a large bowl. (Rinsing stops the cooking process and keeps that perfect al dente texture!)
- Mix the Dressing: While the noodles are cooking, prepare the dressing. Place all dressing ingredients into a small bowl and whisk together, or add them to a medium jar, secure the lid, and shake vigorously until well combined and cohesive.
- Toss and Serve: Add the pear pieces, arugula, feta cheese, dried cranberries, roasted pecans, and pumpkin seeds to the bowl with the noodles. Pour half of the dressing over the top. Using a large spoon, gently toss to coat and distribute everything evenly. Add more dressing to your liking, then serve right away or chill in the fridge until ready to enjoy. (Chilling for a bit helps the flavors meld together for the best taste and texture!)
Notes
- Dietary Fiber (Fresh & Dried Fruit): Pears and dried cranberries provide a healthy dose of dietary fiber, which supports smooth digestion, gut health, and helps keep your blood sugar balanced.
- Healthy Fats & Minerals (Nuts & Seeds): Pecans and pumpkin seeds are rich in heart-healthy monounsaturated fats, magnesium, zinc, and plant-based protein to keep you feeling full and energized.
- Nutrient-Packed Greens (Arugula): Arugula is a cruciferous green loaded with vitamins A, C, and K, as well as antioxidants that support immune function and bone health.
- Smart Carbs (Veggie-Colored Noodles): Tri-color rotini adds a fun pop of color while offering a satisfying, energizing source of complex carbohydrates to fuel your day.
- Smarter Cheese Option (Feta): Feta is lower in fat and calories than many aged cheeses, while still providing a punch of flavor along with calcium and protein for strong bones.
Nutrition Facts
Calories
247Fat
22 gSat. Fat
4 gCarbs
11 gFiber
1 gNet carbs
9 gSugar
8 gProtein
2 gSodium
209 mgCholesterol
8 mg*Nutritional values and percentages are estimates based on a standard 2,000-calorie daily diet. Your daily values may be higher or lower depending on your individual calorie needs and activity levels.
