Begin by bringing a large pot of salted water to a rolling boil over high heat. Add 12 ounces of your preferred pasta and cook until al dente, roughly 8–10 minutes. Once finished, drain the pasta in a colander and rinse it under cold running water to stop the cooking process and prevent stickiness. Set aside to cool.

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup. In a mixing bowl, toss 1 cup of diced butternut squash and 1 cup of halved Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper. Spread the seasoned vegetables on the baking sheet and roast for 20–25 minutes, stirring halfway, until they are golden brown and tender.

In a large mixing bowl, combine the cooled pasta, roasted butternut squash, Brussels sprouts, ½ cup of dried cranberries, ½ cup of chopped pecans, and ¼ cup of crumbled feta cheese. Drizzle balsamic vinegar over the mixture according to your taste preferences. Gently toss everything together until all the ingredients in your Fall Harvest Pasta Salad are evenly combined and coated with the dressing.

For best flavor, allow the salad to chill in the refrigerator for a couple of hours before serving. Serve your Fall Harvest Pasta Salad chilled or at room temperature, and enjoy the vibrant, seasonal tastes that embody autumn in every bite!