Easy Harvest Pasta Salad Recipe

Embrace the delicious flavors of autumn with this incredible Harvest Pasta Salad. This recipe beautifully blends seasonal vegetables, savory turkey sausage, and a vibrant maple-dijon dressing. It’s a perfectly balanced dish, offering a wholesome meal that’s both satisfying and easy to prepare. Ideal for busy evenings or as a make-ahead lunch, this colorful salad brings comfort and nutrition to your table.

Why You’ll Love This Harvest Pasta Salad

You’ll quickly fall in love with this delightful Harvest Pasta Salad for so many reasons. It perfectly embodies our brand’s mission of simple, time-saving, and beginner-friendly cooking.

• Balanced Nutrition: Enjoy a complete meal with protein from turkey sausage, fiber from kale and squash, healthy fats from seeds, and complex carbs from pasta.
• Delicious Seasonal Flavors: This salad bursts with the best of fall, featuring roasted butternut squash, crispy Brussels sprouts, and tart cranberries.
• Ideal for Meal Prep: Prepare a large batch at the start of the week. This Harvest Pasta Salad holds up wonderfully in the fridge, making healthy eating effortless.
• Versatile Serving: Serve it warm, chilled, or at room temperature. It’s perfect as a main course, a hearty side, or a dish to share at potlucks.
• Beginner-Friendly: Clear, simple steps guide you through the process, ensuring a perfect result every time, even if you’re new to cooking.

Ingredients

Creating this flavorful Harvest Pasta Salad begins with fresh, quality ingredients. Here’s everything you’ll need to bring this autumnal delight to life:

• 12 oz dry ditalini rigati pasta (or 6 cups cooked)
• 2 cups diced butternut squash (fresh or frozen)
• 2 cups thinly sliced Brussels sprouts
• Salt and black pepper to taste
• 2 tablespoon olive oil, divided
• 1 lb mild turkey sausage, casing removed
• 3 heaping cups curly kale leaves, finely chopped (about ½ of a large bunch)
• 1 cup red onion, diced (about ½ of one large red onion)
• 1 cup parmesan cheese, shredded
• ½ cup dried cranberries
• ½ cup pumpkin seeds

For the Maple Dijon Dressing:

• ½ cup olive oil
• ¼ cup maple syrup
• 3 tablespoon old fashioned Dijon mustard
• ¼ cup apple cider vinegar
• ¼ teaspoon black pepper
• ½ teaspoon salt

Notes & Substitutions

You can easily adapt this Harvest Pasta Salad recipe to suit your preferences or dietary needs.

• Gluten-Free Pasta: Simply swap ditalini rigati for your favorite gluten-free pasta variety. Look for corn or brown rice-based options.
• Vegetarian Protein: Omit the turkey sausage and add canned chickpeas, white beans, or roasted tofu cubes for a hearty vegetarian version.
• Dairy-Free Cheese: Nutritional yeast or a plant-based parmesan alternative works wonderfully if you need a dairy-free option.
• Autumn Vegetables: Feel free to substitute butternut squash with sweet potato, delicata squash, or even roasted carrots. Roasted broccoli is another great addition.
• Dried Fruits & Nuts: Swap dried cranberries for dried cherries, apricots, or golden raisins. Pecans or walnuts can replace pumpkin seeds for a different crunch.
• Fresh Fruit Additions: For an extra layer of freshness and sweetness, consider tossing in diced apples or pears just before serving.

Equipment

Gathering your equipment beforehand makes the cooking process smooth and enjoyable. You won’t need anything fancy for this Harvest Pasta Salad.

• Large sheet pan
• Large pot for pasta
• Large salad bowl
• Skillet or frying pan
• Whisk or mason jar with lid (for dressing)
• Sharp knife
• Cutting board
• Measuring cups and spoons

Instructions

Follow these easy steps to create your perfect Harvest Pasta Salad. Remember, cooling each component fully is key for the best texture and flavor.

1. Prepare the Oven and Pasta: Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup. Cook the pasta according to package instructions until al dente. Drain the cooked pasta and immediately place it in the fridge or freezer to cool completely. This prevents it from getting mushy later.
2. Roast the Vegetables: While the pasta cooks and cools, add the diced butternut squash and thinly sliced Brussels sprouts to the prepared sheet pan. Drizzle with 1 tablespoon of olive oil, then season generously with salt and black pepper. Roast for about 25-30 minutes, or until the Brussels sprouts are crispy and the butternut squash is tender and slightly browned. Once cooked, set them aside to cool fully.
3. Cook the Turkey Sausage: In a skillet over medium heat, remove the turkey sausage from its casing by gently slicing along one side. Crumble the meat into the hot pan. Cook, breaking it apart with a spoon, until it is no longer pink and is fully browned. Drain any excess fat, then transfer the cooked sausage to a separate plate or bowl to cool down completely.
4. Prepare the Kale: Add the finely chopped curly kale leaves to a large salad bowl. Drizzle with the remaining 1 tablespoon of olive oil. Use your hands to gently massage the kale leaves for a minute or two. This process softens the kale, making it more tender and less bitter for your Harvest Pasta Salad.
5. Combine Solid Ingredients: Once the pasta, roasted vegetables, and turkey sausage are all completely cool, add them to the large bowl with the massaged kale. Top with the diced red onion, shredded parmesan cheese, dried cranberries, and pumpkin seeds.
6. Whisk the Dressing: In a small bowl or a mason jar, combine all the dressing ingredients: ½ cup olive oil, ¼ cup maple syrup, 3 tablespoons Dijon mustard, ¼ cup apple cider vinegar, ¼ teaspoon black pepper, and ½ teaspoon salt. Whisk vigorously or shake the jar until the dressing is thoroughly combined and emulsified.
7. Dress and Toss: Pour the freshly made dressing over all the ingredients in the large salad bowl. Gently toss everything together until every component of the Harvest Pasta Salad is evenly coated. Serve immediately or chill for later enjoyment.

Pro Tips & Troubleshooting

Achieve the best Harvest Pasta Salad every time with these expert tips and quick fixes.

• Advanced Prep for Ingredients: Roast vegetables, cook sausage, and make the dressing a day ahead. Store them separately in the fridge. This significantly cuts down on prep time.
• Perfectly Roasted Vegetables: Don’t overcrowd your sheet pan when roasting. Giving veggies space allows them to crisp up nicely instead of steaming.
• Cool All Components: This is crucial! Warm ingredients will make the pasta soggy and the salad less refreshing. Ensure everything is at room temperature or chilled before combining.
• Prevent Soggy Pasta: Slightly undercooking your pasta to al dente helps it hold its shape better. Quickly cooling it also stops the cooking process.
• Customize Flavor Balance: Taste the dressing and adjust. Add a splash more maple syrup for sweetness, extra vinegar for tang, or a pinch of salt to brighten flavors.

Serving, Storage & Variations

This Harvest Pasta Salad is incredibly versatile for serving and easy to store, making it a meal-prep favorite.

Serve your Harvest Pasta Salad chilled or at room temperature. It’s a fantastic main course on its own, paired with a simple green salad, or alongside grilled chicken or fish. The vibrant flavors make it perfect for potlucks and gatherings.

Store any leftover salad in an airtight container in the refrigerator for up to 3-4 days. For extended storage, especially if meal prepping, you can keep the cooked turkey sausage and dressing separate until ready to serve. This helps maintain the texture of all components.

Beyond the suggested substitutions, consider these fun variations:

• Spicy Kick: Add a pinch of red pepper flakes to the dressing or a finely diced jalapeño to the salad.
• Herbaceous Notes: Fresh sage or thyme, chopped finely and added to the roasted vegetables, enhances the autumnal theme.
• Fresh Fruit: Diced Granny Smith apples or firm pears offer a delightful crispness and contrasting sweetness.
• Cheese Alternatives: Crumbled goat cheese or feta would also be delicious in this Harvest Pasta Salad.

Nutrition Information

This Harvest Pasta Salad offers a hearty and nourishing meal, packed with beneficial nutrients. Here’s an estimated breakdown per serving (approximately 2 cups).

Disclaimer: Nutrition information is an estimate based on ingredients used and typical portion sizes. Actual values may vary based on specific brands and preparation methods.

FAQ

Got questions about making this delightful Harvest Pasta Salad? We have answers!

Conclusion

This Harvest Pasta Salad is more than just a meal; it’s a celebration of seasonal bounty and simple, delicious cooking. With its rich flavors, satisfying textures, and easy preparation, it’s destined to become a staple in your autumn recipe rotation. We hope you enjoy making and sharing this vibrant salad as much as we do. Give this amazing recipe a try, and let us know your favorite part in the comments below!

Easy Harvest Pasta Salad Recipe

This delightful harvest pasta salad features ditalini pasta, roasted butternut squash, crispy brussels sprouts, and savory turkey sausage. Tossed with fresh kale, red onion, parmesan, cranberries, and pumpkin seeds, it’s all brought together with a tangy maple dijon dressing.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Salad

Cuisine American

Servings 6 servings

Calories 743 kcal

Equipment

• Large sheet pan
• Pot
• Large Salad Bowl
• Sharp knife
• Large mason jar

Ingredients

  

Salad Ingredients

• 12 oz ditalini rigati pasta dry (450g or 6 cups cooked)
• 2 cup diced butternut squash fresh or frozen
• 2 cups brussel sprouts thinly sliced
• Salt and black pepper to taste
• 2 tablespoon olive oil divided
• 1 lb mild turkey sausage casing removed
• 3 cups curly kale leaves heaping, finely chopped (about ½ of a large bunch)
• 1 cup red onion diced (about ½ of one large red onion)
• 1 cup parmesan cheese shredded
• ½ cup dried cranberries
• ½ cup pumpkin seeds

For the Dressing

• ½ cup olive oil
• ¼ cup maple syrup
• 3 tablespoon old fashioned dijon mustard
• ¼ cup apple cider vinegar
• ¼ teaspoon black pepper
• ½ teaspoon salt

Instructions

 

Preparation

• Preheat oven to 400F and prepare a large sheet pan.
• Cook pasta according to package directions, then drain and cool completely in the fridge or freezer.
• While pasta cooks, toss diced butternut squash and sliced brussels sprouts with 1 tablespoon olive oil, salt, and pepper on the sheet pan. Roast for 25-30 minutes until crispy and browned, then cool.
• While vegetables roast, remove turkey sausage from its casing and cook until no longer pink, then let it cool.
• Place kale in a large salad bowl, drizzle with the remaining 1 tablespoon olive oil, and gently massage to soften.

Assembly and Dressing

• Add cooled pasta to the kale, then top with the roasted vegetables, cooked turkey sausage crumbles, red onion, parmesan, dried cranberries, and pumpkin seeds.
• Prepare the dressing by combining olive oil, maple syrup, dijon mustard, apple cider vinegar, salt, and black pepper in a mason jar; whisk or shake until well combined.
• Drizzle the prepared dressing over the salad and toss everything together to combine.

Notes

Ensure pasta and roasted vegetables are fully cooled before mixing to prevent wilting the kale and a soggy salad.