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fall harvest pasta salad shown served on wooden plates and topped with dried cranberries, feta cheese, and pumpkin seeds
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5 from 1 vote

Fall Harvest Pasta Salad

Fall harvest pasta salad gives the picnic classic a makeover full of the best autumnal flavors. This delicious pasta salad recipe bursts with pears, apples, cranberries and pumpkin seeds for a festive side dish for any fall occasion.
Prep Time20 mins
Total Time20 mins
Course: Dinner, Pasta, Side Dish
Cuisine: American
Servings: 12
Calories: 142kcal

Ingredients

For The Pasta Salad

  • 1 16 oz pkg pasta
  • 1 pear thinly sliced
  • 1 honey crisp apple thinly sliced
  • 1 granny smith apple thinly sliced
  • 3/4 cup dried cranberries
  • 1/2 cup pumpkin seeds
  • 1/2 cup feta cheese

For The Vinaigrette Dressing

  • 1/3 cup extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 tbsp poppy seeds
  • salt & pepper to taste

Instructions

  • Cook pasta according to the package instructions. Once done strain the pasta in a colander and run it under cold water to stop the cooking process. Gently stir as needed to cool all the pasta. Set aside.
  • In a mixing bowl, whisk all of the dressing ingredients until evenly combined. Set aside.
  • Add all of the remaining ingredients, except the feta cheese, to a a large mixing bowl. Toss them gently to evenly combine.
  • Pour the dressing in and toss again until everything's well coated.
  • Sprinkle the feta cheese evenly out over top of the pasta salad and serve.

Notes

recipe adapted from Garden In The Kitchen

Nutrition

Calories: 142kcal | Carbohydrates: 15g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 71mg | Potassium: 84mg | Fiber: 2g | Sugar: 11g | Vitamin A: 43IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 1mg