Fall Harvest Pasta Salad for Work Party Lunch Ideas

When it comes to work party lunch ideas, this Fall Harvest Pasta Salad is a winner. I remember last year when my son, Jake, brought home a similar dish from his school potluck, and it was a hit with the whole family. This pasta salad combines the cozy flavors of autumn with a healthy twist, making it perfect for any gathering.

Why You’ll Love It

• It’s colorful and packed with seasonal veggies.
• You can make it ahead of time, saving you stress on the day of the party.
• It’s a crowd-pleaser that appeals to both kids and adults.
• The flavors get better as it sits, making it great for leftovers.

Pure Comfort

This pasta salad is pure comfort food. The combination of roasted veggies and hearty pasta brings warmth to your lunch, reminding you of cozy fall evenings spent with family.

What You Need

• 1 8 oz rotini pasta – or any pasta shape you prefer
• 2 cups 1 medium butternut squash, peeled and diced – can substitute with sweet potatoes
• 1 1 red bell pepper, diced – or use yellow bell pepper for sweetness
• 1 1 cup cherry tomatoes, halved – for a burst of color and flavor
• 1 1 cup cooked chickpeas – canned or cooked from dry
• 1 1/2 cup feta cheese, crumbled – can substitute with goat cheese for a tangy twist
• 1 1/4 cup olive oil – extra virgin for best flavor
• 1 2 tbsp apple cider vinegar – adds a nice tang
• 1 1 tsp dried oregano – or use Italian seasoning
• to taste Salt and pepper to taste – freshly ground is best

Time to Cook

Prep: 15 minutes | Cook: 25 minutes | Total: 40 minutes | Difficulty: Easy | Make-Ahead: Yes, it can be made up to 2 days in advance.

Steps to Make It

1. Start by preheating your oven to 400°F. This will help roast the veggies perfectly, giving them a nice caramelization.
2. Next, toss the diced butternut squash and red bell pepper with a drizzle of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for about 20 minutes, until they’re tender and slightly golden.
3. While the veggies are roasting, cook the rotini pasta according to the package instructions. You’ll want it al dente, so keep an eye on it. Once it’s done, drain it and rinse under cold water to stop the cooking process.
4. In a large bowl, combine the roasted veggies, cooked pasta, cherry tomatoes, and chickpeas. The colors will be so vibrant and inviting, making your mouth water in anticipation.
5. In a small bowl, whisk together the olive oil, apple cider vinegar, oregano, and a pinch of salt and pepper. Pour this dressing over the pasta salad and toss everything together until well coated.
6. Finally, sprinkle the crumbled feta cheese on top. Give it a gentle toss to mix it in, but be careful not to break up the cheese too much. This salad is best served chilled or at room temperature, so let it sit for a bit before serving.

Make It Perfect

• For extra flavor, try adding some toasted nuts or seeds on top before serving.
• If you’re short on time, use pre-cut butternut squash available in stores.
• This salad can also be a great side dish for your Thanksgiving dinner.
• Feel free to swap out any veggies based on what you have on hand.

Mix It Up

• Add some cooked bacon or grilled chicken for extra protein.
• Substitute quinoa for pasta for a gluten-free option.
• Incorporate spinach or kale for added greens.

Perfect Partners

• Pair this salad with a warm bread roll.
• Serve alongside a hearty soup for a complete meal.
• Add a fruit platter for a refreshing side.

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FAQs

Conclusion

This Fall Harvest Pasta Salad is not only a delightful addition to your work party lunch ideas but also a fantastic way to celebrate the flavors of the season. With its vibrant colors and healthy ingredients, it’s sure to impress your coworkers and family alike. Enjoy!