Ultimate Fall Harvest Pasta Salad — Easy Friendsgiving Dinner Food Ideas

Friendsgiving Dinner Food Ideas are popping into my head every time I smell roasted squash and cranberries together — and this Fall Harvest Pasta Salad is exactly that kind of show-off dish. Bright, cozy, and ridiculously easy to make, it’s the kind of recipe you bring to a gathering and watch disappear.

Why you’ll crave this salad

This pasta salad hits all the seasonal notes: sweet roasted squash, caramelized Brussels, tart cranberries, crunchy pecans, and a tangy balsamic finish. It’s hearty enough to satisfy, yet fresh enough to keep the whole plate feeling light. Perfect for Easy Potluck Dishes Vegetarian situations where you need one crowd-pleasing, no-drama dish.

Bold tip: Roast the vegetables until they’re slightly caramelized — that little char is flavor gold.

The story behind the recipe

I make this every autumn because it reminds me of neighborhood potlucks and chilled evenings with friends. One year I showed up to a Friendsgiving with nothing but a hairpin and this salad — ended up being the most-requested recipe that night. That’s how a simple idea becomes a staple: toss seasonal produce with pantry pasta and a lick of good vinegar, and you get magic. If you’re scouting Harvest Side Dishes that travel well and stay good at room temp, this is one of them.

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Ingredients & short description

(Serves 6–8 as a side)

• 12 oz pasta (penne, fusilli, or farfalle) — holds sauce and veggies well
• 1 cup butternut squash, diced — sweet, silky cubes that roast beautifully
• 1 cup Brussels sprouts, halved — earthy and crisp after roasting
• 1 cup cranberries (dried or fresh) — tart pop or chewy sweetness, your call
• 1/2 cup pecans, chopped — for crunch and toasty depth
• 1/2 cup feta, crumbled — creamy, salty contrast (use vegan feta to go plant-based)
• 1/4 cup extra virgin olive oil — base of the dressing
• 2 tbsp balsamic vinegar — tang + sweetness that ties it all together
• Salt & black pepper to taste
• Optional: fresh parsley or thyme, a drizzle of maple syrup, or a pinch of chili flakes

Quick swap idea: Want this to be one of your Easy Fall Dishes For Parties? Add roasted apples instead of squash or toss in roasted chickpeas for protein.

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Step-by-step: How to make it

1. Cook the pasta. Salt a large pot of water. Boil pasta until al dente (check package), drain, and rinse briefly under cold water to stop cooking. Toss with a teaspoon of oil so it doesn’t clump. Rinse to keep it from getting gummy later.
2. Roast the veg. Preheat oven to 400°F (200°C). Toss butternut and Brussels with a tablespoon of olive oil, salt, and pepper. Spread on a sheet pan and roast 20–25 minutes, turning once, until browned on the edges. Roasting concentrates sweetness — don’t rush it.
3. Prep add-ins. While the veg roasts, chop pecans, crumble feta, and if using fresh cranberries, rinse and pat dry.
4. Make the dressing. Whisk together 1/4 cup olive oil, 2 tbsp balsamic, pinch of salt, pepper, and optional 1 tsp maple syrup for extra fall warmth. Taste and adjust.
5. Assemble. In a large mixing bowl, combine pasta, roasted veg, cranberries, pecans, and feta. Pour dressing over and toss gently so everything gets coated.
6. Chill or serve. You can serve immediately at room temp or chill for 30–60 minutes so the flavors meld. This also makes it one of those Cold Dinners On The Go winners.

Pro move: If you make it a few hours ahead, add pecans and feta at the end so they stay crunchy and creamy.

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Pro tips for perfect results

• Don’t overcook the pasta. Al dente holds up best in a salad.
• Double-roast the squash if needed. If it’s not caramelizing, spread thinner and pop back in the oven. Caramel = flavor.
• Toast the pecans. 3–4 minutes in a dry skillet — instant upgrade.
• Balance the dressing. Too sharp? Add a little maple or honey. Too sweet? Add another splash of balsamic or lemon.
• Make it ahead. This salad is a total champion for Fall Dish To Pass Ideas — flavors deepen overnight.

Bold tip: Always season in layers — taste as you go.

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Variations to try (get creative)

• Swap cheese: Goat cheese, aged cheddar, or a dairy-free feta all work.
• Add grain: Toss in farro or quinoa for extra chew and protein — great for potlucks.
• Make it vegan: Omit the feta or use a plant-based alternative and replace honey/maple as needed.
• Add fruit: Thinly sliced pears or roasted apples bring another autumn note.
• Nuts & seeds: Walnuts, pumpkin seeds, or sunflower seeds are tasty swaps for pecans.

This flexibility makes it top-tier among Recipes For Dinner Fall — adapt it to seasonal produce or what’s in your pantry.

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Best ways to serve

• Friendsgiving centerpiece: Spoon into a wide bowl, garnish with herbs, and surround with crusty bread.
• Buffet-ready: Serve at room temp on a big platter — it travels and sits pretty.
• Light main: Add roasted chicken, tempeh, or white beans to convert it into a main course.
• Lunchbox MVP: Pack individual portions for work or school — this is a top pick for Cold Dinners On The Go.

Fun question: Want to impress with presentation? Serve in a hollowed-out roasted squash for major fall vibes.

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Quick tips for storage & leftovers

• Fridge life: Store in an airtight container for up to 3 days. The flavors actually improve after a day.
• Keep crunchy stuff separate: Add pecans and feta only when serving if you want them extra-crisp.
• Reheat gently: If you want it warm, reheat briefly in a skillet with a splash of broth or olive oil — don’t microwave for too long or the pasta will get soggy.

Bold tip: If making ahead for a potluck, bring the dressing separately and toss at the venue for freshest texture.

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FAQs (short, useful answers)

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Nutrition snapshot (approx per cup)

Calories ~350 | Fat ~15g | Carbs ~45g | Protein ~10g | Fiber ~4g — a balanced, seasonal side that won’t wreck anyone’s plate.

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Final thoughts — why this works

This salad nails the autumn mood with little effort. It’s colorful, textural, and crowd-friendly — the archetypal Easy Potluck Dishes Vegetarian pick that even carnivores can’t resist. It scales easily, travels well, and plays nicely with other dishes on a holiday table. Honestly, isn’t that exactly what you want for fall gatherings — something that tastes like a hug but behaves like a pro?

Make it your own, bring it to the next party, and watch people ask for the recipe. FYI: I sometimes sneak a spoonful between prep steps. No regrets. 😉

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