Cooking is a timeless way of bringing family and friends together, and nothing encapsulates the changing seasons quite like a hearty, nutritious pasta salad. I stumbled upon this Easy High Protein Fall Pasta Salad while searching for a recipe that would celebrate autumn’s bounty while keeping things wholesome and satisfying. It effortlessly combines tender pasta with roasted butternut squash and protein-packed chickpeas, making it the perfect dish to serve at gatherings, weeknight dinners, or meal prep for busy days ahead.

Why You’ll Love This Dish

This Autumn-inspired pasta salad is not just another recipe; it’s a game changer for your kitchen! Here’s why you should make it:

Quick and Easy: This dish comes together in about 30 minutes, making it a great option for a weeknight meal.
Protein-Packed: With chickpeas and feta, it delivers on protein, helping you feel full and energized.
Budget-Friendly: Most of the ingredients are affordable and can be found in your pantry, which is a win for anyone looking to eat well without breaking the bank.
Versatile: It’s perfect for meal prep! Make a big batch and enjoy it cold or at room temperature throughout the week.

"This pasta salad was a hit at my family gathering! It’s light yet filling, and everyone loved the flavors. Definitely going into my regular rotation!"

The Cooking Process Explained

Making this Easy High Protein Fall Pasta Salad is a breeze. You’ll start by cooking the pasta until perfectly al dente, then rinse it to stop the cooking process. While the pasta is cooling, you’ll prepare the star ingredients—like roasted butternut squash and chickpeas—and then whisk together a simple dressing. Finally, toss everything together, and voila! You’ve got a colorful, delicious salad ready to enjoy.

What You’ll Need

Here’s what to gather for your delicious fall pasta salad:

8 ounces pasta (like rotini or farfalle)
1 can chickpeas, drained and rinsed
1 cup diced butternut squash (roasted)
1/2 cup crumbled feta cheese
1/2 cup cherry tomatoes, halved
1/4 cup red onion, diced
1/4 cup fresh parsley, chopped
3 tablespoons olive oil
2 tablespoons balsamic vinegar
Salt and pepper to taste

Feel free to swap in other types of pasta or leave out the feta for a dairy-free version!

Directions to Follow

Cook the Pasta: Start by boiling the pasta according to package instructions until al dente. Drain and rinse it under cold water to cool down.
Prepare the Ingredients: In a large mixing bowl, combine the cooled pasta, chickpeas, roasted butternut squash, crumbled feta, halved cherry tomatoes, diced red onion, and chopped parsley.
Make the Dressing: In a separate small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
Combine and Toss: Pour the dressing over the pasta salad. Toss everything together thoroughly to coat all ingredients in the dressing. Taste and adjust the seasoning if needed.
Serve or Store: You can serve it immediately or refrigerate for later use. Enjoy chilled or at room temperature!

Best Ways to Enjoy It

For serving suggestions, consider plating your pasta salad in a large, colorful bowl to highlight the vibrant ingredients. It pairs beautifully with roasted chicken or grilled shrimp. If you’re thinking of drinks, a light white wine or refreshing sparkling water complements the flavors perfectly!

Keeping Leftovers Fresh

To keep this pasta salad fresh, store any leftovers in an airtight container in the refrigerator. It will keep well for up to 3 days. If you’d like to enjoy it warm later, you can reheat it in the microwave for a few minutes, but it also makes for a delightful cold meal right from the fridge.

Tips to Make It Perfect

Roast Your Squash: When roasting butternut squash, try tossing it in a bit of olive oil and seasoning with salt and pepper before placing it in the oven for extra flavor.
Customize Your Greens: Not a fan of parsley? Substitute with arugula or spinach, which both add a peppery or earthy essence.
Make Ahead for Busy Weeks: This salad is great for meal prep. Make it on a Sunday and enjoy it throughout the week.

Recipe Variations

Want to switch things up? Here are a few variations to consider:

Add Nuts: For a bit of crunch, throw in some toasted walnuts or pecans.
Spice It Up: A pinch of red pepper flakes can add some heat if you’re feeling adventurous.
Vegan Option: Swap out the feta for a tofu-based cheese or simply skip the cheese entirely for a lighter version.

Frequently Asked Questions

How long does this pasta salad last in the fridge?
It can stay fresh for up to 3 days in an airtight container.

Can I use frozen butternut squash instead of fresh?
Absolutely! Just make sure to roast it as directed to bring out the flavors.

What kind of dressing can I use instead of balsamic vinegar?
You can experiment with lemon vinaigrette or a creamy dressing for a different twist.

This Easy High Protein Fall Pasta Salad brings all the flavors of the season to your table in a delightful and nourishing way. Enjoy experimenting with this versatile recipe, and don’t hesitate to make it your own!