Fall Harvest Orzo Pasta Salad

5.0
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2 Reviews
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This fall harvest orzo pasta salad combines butternut squash, bacon, Brussels sprouts, walnuts, and cranberries with a maple vinaigrette. It has all the flavors of autumn, and serves a crowd.

By
Nicole McLaughlin
Nicole McLaughlin
Nicole McLaughlin

Nicole McLaughlin produces the educational and entertaining food series from Allrecipes; You Can Cook That. She is known for her relatability with the home-cook audience. With over 20 years in the culinary world, she is able to effectively deliver a bounty of knowledge, with a side of sarcastic wit.

Allrecipes' editorial guidelines
Updated on October 21, 2024
1
patterned pink bowl with colorful orzo pasta salad with squash, Brussels sprouts, and cranberrie
Prep Time:
25 mins
Cook Time:
40 mins
Cool Time:
10 mins
Total Time:
1 hr 15 mins
Servings:
10
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Ingredients

Original recipe (1X) yields 10 servings

  • 8 slices bacon

  • 1 small butternut squash, peeled and cut into cubes

  • 1 small red onion, diced

  • 1/4 cup plus 2 tablespoons olive oil, divided

  • 2 teaspoons kosher salt, divided

  • 1 teaspoon freshly ground black pepper, divided

  • 1 teaspoon finely chopped fresh thyme

  • 1 pound orzo pasta

  • 3 tablespoons apple cider vinegar

  • 2 tablespoons maple syrup

  • 1 tablespoon whole grain mustard

  • 1/4 teaspoon garlic powder

  • 8 ounces Brussels sprouts, trimmed and thinly sliced

  • 3/4 cup toasted walnuts

  • 1/2 cup dried cranberries

  • 1/2 cup crumbled feta cheese (optional)

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with foil or parchment; place bacon on the sheet.

  2. Bake bacon in the preheated oven until crisp, about 10 minutes. Remove bacon from tray and drain on paper towels. Reserve drippings in the pan. 

  3. Increase the oven temperature 425 degrees F (220 degrees C).

  4. Add butternut squash, onion, 2 tablespoons oil, 1 teaspoon salt, 1/2  teaspoon pepper, and thyme to the pan with bacon drippings and toss to coat. 

  5. Roast squash in the preheated oven until browned, about 20 minutes. Set aside. 

  6. Meanwhile, bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain and set aside to cool.

  7. For vinaigrette, add vinegar, maple syrup, mustard, garlic powder, remaining salt, and remaining pepper into a bowl. Whisk in remaining 1/4 cup olive oil until well combined. Set aside.

  8. Add pasta, Brussels sprouts, walnuts, cranberries, and vinaigrette to a large bowl and toss to combine. Gently stir in cooked vegetables and bacon. Serve immediately or refrigerate until ready to serve.

    From the Editor

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patterned pink bowl with colorful orzo pasta salad with squash, Brussels sprouts, and cranberrie

Dotdash Meredith Food Studios

Nutrition Facts (per serving)

333 Calories
17g Fat
38g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 333
% Daily Value *
Total Fat 17g 22%
Saturated Fat 3g 14%
Cholesterol 9mg 3%
Sodium 434mg 19%
Total Carbohydrate 38g 14%
Dietary Fiber 4g 14%
Total Sugars 11g
Protein 9g 18%
Vitamin C 21mg 23%
Calcium 49mg 4%
Iron 2mg 11%
Potassium 362mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.