Fall Harvest Pasta Salad; this quick and easy deliciously festive dish is made with fresh seasonal ingredients to bring a little fun and celebration to your daily meals
Isn’t Autumn completely fascinating! From coast to coast, I’ve been delightfully watching how folks are celebrating and enjoying the season. My feed is overwhelming with beautiful shots of all-things-fall, a great vibe and lot’s of FOOD!
I didn’t get to truly experience the beauty of Autumn until I moved to the US. Growing up in a tropical country has a lot of amazing gifts but Fall, isn’t one of them 🙂 Needless to say, every year I fall in love with the season, with my home State of Massachusetts and New England’s beautiful scenery.
With this fun and festive vibe in mind, I wanted to create a beautifully vibrant dish that would accommodate our all-so-rushed weeknights, and perhaps bring a little fun to the table. After all, Fall is a short season and certainly one worth taking the time to celebrate.
This quick and easy Fall Harvest Pasta Salad is a delicious combination of flavors and colors, that you can put together in little time and with no exceptional skills. It’s a simple dish that you can your family can enjoy during a busy weeknight or make this dish the eye-catching centerpiece (platter) for your next gathering.
When I found this vegetable leaf pasta, I was so excited to create this fun dish. But this recipe can be made using ANY vegetable pasta shape because the ingredients in this recipe is what makes this dish so mouthwatering and fall-ish. However, if you want to use a similar type of pasta, you can find a similar Fall Harvest Vegetable Pasta on Amazon.
When I made this recipe, we ate for three days straight. Day two and three was still tasteful, in fact it acquired more flavor after day two and the apples held up well until the third day, so be sure to make enough for a tasty leftover plate and to pack for your kids school lunches.
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- 1 lb vegetable pasta, leafy shaped like this one here
- 1 tbsp olive oil
- ¼ cup sunflower seeds
- ½ cup dried cranberries
- ½ cup pecan, halves
- 1 granny smith apple, thinly sliced
- 1 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp honey or agave (vegan option)
- ½ tsp poppy seed
- Cook pasta according to package instruction (about 7 minutes). Let it cool off
- Add the pasta ingredients in a big bowl and mix.
- In a mixing cup add the ingredients for the dressing and mix until well combined.
- Pour the dressing over the pasta and give it a little toss.
- Serve immediately or store in the refrigerated for up to 4 days.