Delicious Fall Pasta Salad: Easy & Flavorful Recipe!

Fall Pasta Salad is more than just a side dish; it’s a vibrant celebration of autumn’s bounty, a symphony of flavors that perfectly encapsulates the cozy spirit of the season. Imagine a dish that brings together the crispness of a cool autumn afternoon with the warm, comforting embrace of a home-cooked meal – that’s precisely what you’ll find in every delightful forkful. It’s an invitation to savor the unique tastes that make this time of year so special.

While the concept of pasta salad has long been a cherished staple at picnics and potlucks, particularly lauded for its make-ahead convenience and crowd-pleasing versatility, a truly exceptional Fall Pasta Salad elevates this classic to new, seasonal heights. It speaks to the cherished tradition of harvest gatherings and festive feasts, offering a refreshing yet hearty alternative to heavier autumn fare. This isn’t merely a summer leftover; it’s a dish intentionally crafted to embrace the unique produce and comforting essence of autumn.

Why This Fall Pasta Salad Will Become Your New Favorite

People absolutely adore this dish for countless reasons, making it a guaranteed hit. Its profound appeal lies in the ingenious combination of tender pasta, often tossed with sweet roasted butternut squash or crisp apples, crunchy toasted pecans, and tart dried cranberries. The interplay of sweet, savory, and tangy notes creates an incredibly balanced and utterly addictive flavor profile. Furthermore, the varied textures – from the satisfying chewiness of the pasta and nuts to the creamy softness of the roasted vegetables – make each bite an engaging experience. It’s wonderfully versatile for meal prep, exceptionally delicious served chilled or at room temperature, and guarantees rave reviews at any family dinner or friendly gathering. Get ready to discover your new go-to recipe for the season!

this RECIPE

Ingredients:

• 1 pound short pasta (I love using farfalle, also known as bow-tie pasta, or even penne or orecchiette for this dish)
• 1 small butternut squash (about 1.5-2 pounds), peeled, seeds removed, and cut into ½-inch cubes
• 1 pound Brussels sprouts, trimmed and halved (or quartered if very large)
• ½ medium red onion, very thinly sliced
• 1 large crisp apple (I recommend Honeycrisp, Fuji, or Granny Smith for a nice tart bite), cored and diced into ½-inch pieces
• ½ cup dried cranberries (or tart cherries, for a lovely burst of color and sweetness)
• ½ cup pecans, roughly chopped and lightly toasted
• 4 ounces crumbled goat cheese or feta cheese
• 2 tablespoons fresh sage, finely chopped
• 1 tablespoon fresh thyme leaves, picked from the stems

For the Maple-Dijon Dressing:

• ½ cup good quality extra virgin olive oil
• 3 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 2 tablespoons pure maple syrup (make sure it’s pure for the best flavor!)
• 2 cloves garlic, minced very fine
• ½ teaspoon sea salt, plus more to taste
• ¼ teaspoon freshly ground black pepper, plus more to taste

Equipment You’ll Need:

• Large baking sheets
• Large pot for boiling pasta
• Large mixing bowl
• Small jar or whisk for dressing
• Sharp knife and cutting board

Prep the Fall Vegetables:

1. Preheat your oven and prepare the squash and Brussels sprouts: Begin by preheating your oven to a robust 400°F (200°C). This ensures a good roast that caramelizes the vegetables beautifully, bringing out their natural sweetness and depth of flavor—a crucial step for any exceptional Fall Pasta Salad. Line two large baking sheets with parchment paper; this will make cleanup a breeze and prevent sticking.
2. Season the butternut squash: In a large bowl, toss your cubed butternut squash with about 2 tablespoons of extra virgin olive oil, a generous pinch of salt, and a dash of black pepper. Make sure every piece is lightly coated. Then, spread the seasoned squash in a single layer on one of your prepared baking sheets. Avoid overcrowding the pan, as this will steam the vegetables instead of roasting them, which means you won’t achieve that coveted golden-brown caramelization. If necessary, use both baking sheets for the squash alone.
3. Roast the butternut squash: Pop the squash into your preheated oven and roast for about 20-25 minutes, or until the squash is tender and beautifully caramelized around the edges. Give it a gentle toss halfway through the roasting time to ensure even browning. Once done, remove it from the oven and set it aside to cool slightly.
4. Prepare and season the Brussels sprouts: While the squash is roasting, take your trimmed and halved Brussels sprouts and toss them in the same bowl (no need to wash it yet!) with another 1-2 tablespoons of olive oil, a pinch of salt, and black pepper. Add your chopped fresh sage and thyme leaves now; their earthy, aromatic notes will infuse beautifully into the sprouts as they roast, making them an integral part of this amazing Fall Pasta Salad.
5. Roast the Brussels sprouts: Spread the seasoned Brussels sprouts, along with the herbs, in a single layer on your second prepared baking sheet. If you used both sheets for the squash earlier, you might need to wait for one to free up or simply work in batches. Roast for about 15-20 minutes, or until they are tender-crisp and nicely charred at the edges. Keep an eye on them, as oven temperatures can vary. Just like the squash, once they are perfectly roasted, remove them from the oven and let them cool a bit.
6. Toast the pecans: While the vegetables are roasting, or just before, lightly toast your chopped pecans. You can do this quickly in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant, or spread them on a small baking sheet and toast in the oven for 5-7 minutes while the oven is on (keep a close eye on them to prevent burning!). Toasted pecans add a fantastic depth of flavor and irresistible crunch to our Fall Pasta Salad.
7. Prepare remaining fresh ingredients: While the roasted vegetables are cooling, thinly slice your red onion. For a milder onion flavor, you can soak the slices in a bowl of ice water for 10-15 minutes, then drain and pat dry. This technique reduces the sharp bite of raw onion, making it more pleasant in a cold pasta salad. Dice your crisp apple into ½-inch pieces. Remember, the apple adds a lovely textural contrast and a refreshing, slightly tart sweetness that perfectly complements the roasted vegetables in this incredible Fall Pasta Salad.

Cook the Pasta:

8. Boil the water: Bring a large pot of generously salted water to a rolling boil. Do not skimp on the salt here! The water should taste like the sea, as this is your main opportunity to season the pasta itself, which is vital for a flavorful Fall Pasta Salad.
9. Cook the pasta al dente: Add your chosen pasta (farfalle, penne, or orecchiette work wonderfully here) to the boiling water and cook according to the package directions, or until it is perfectly al dente. This means it should be firm to the bite but not hard. For pasta salad, it’s crucial that the pasta isn’t overcooked and mushy, as it will continue to soften slightly as it cools and absorbs the dressing.
10. Drain and rinse: Once cooked, drain the pasta thoroughly in a colander. For pasta salads, I always recommend giving the pasta a quick rinse under cold water. This stops the cooking process immediately, removes excess starch (which can make the pasta sticky), and helps cool the pasta quickly, which is ideal for a cold dish like our Fall Pasta Salad. After rinsing, shake the colander well to remove as much water as possible. Set aside.

Whip up the Maple-Dijon Dressing:

11. Combine dressing ingredients: In a small bowl or a jar with a tight-fitting lid, combine all the ingredients for the Maple-Dijon Dressing: extra virgin olive oil, apple cider vinegar, Dijon mustard, pure maple syrup, minced garlic, sea salt, and freshly ground black pepper.
12. Whisk or shake to emulsify: Whisk vigorously until all the ingredients are well combined and the dressing is emulsified, appearing slightly creamy and uniform. If using a jar, simply put on the lid and shake vigorously until thoroughly mixed. Taste the dressing now and adjust the seasoning if necessary. You might want a little more salt, pepper, or a touch more maple syrup for sweetness, depending on your preference. This dressing is the heart of the flavor for our Fall Pasta Salad, so make sure it’s perfect!

Assemble Your Fall Pasta Salad:

13. Bring it all together: In your largest mixing bowl, combine the cooled cooked pasta, the roasted butternut squash, the roasted Brussels sprouts with sage and thyme, the thinly sliced red onion, and the diced apple. This is where you really start to see your beautiful Fall Pasta Salad come to life!
14. Add the mix-ins: Gently fold in the dried cranberries and the crumbled goat cheese (or feta). These ingredients add bursts of flavor, texture, and visual appeal, making each bite exciting. The tartness of the cranberries and the creamy tang of the goat cheese perfectly balance the sweetness of the squash and apple.
15. Dress the salad: Pour about two-thirds of the Maple-Dijon Dressing over the pasta and vegetable mixture. Toss everything gently but thoroughly to ensure every single component is coated in that delicious dressing.
16. Taste and adjust: Take a small bite of your nearly finished Fall Pasta Salad. Does it need more dressing? A pinch more salt? Perhaps a bit more pepper? Add the remaining dressing if needed, and adjust seasonings to your liking. Remember, pasta salads often taste even better after the flavors have had a chance to meld.
17. Add the finishing touch: Finally, just before serving or after the salad has chilled, fold in the toasted pecans. I like to add them last so they retain their maximum crunch. The nutty, toasted flavor and crisp texture are the perfect complement to the soft pasta and tender vegetables in this delightful Fall Pasta Salad.

Serving and Storage Tips:

18. Chill for optimal flavor: While you can certainly serve this Fall Pasta Salad immediately, I highly recommend chilling it in the refrigerator for at least 30 minutes to an hour before serving. This allows the flavors to deepen and meld together, resulting in a much more cohesive and satisfying dish. If you have the time, make it a few hours ahead, or even the day before, for the best results!
19. Serve at room temperature or chilled: This versatile salad is delicious served either slightly chilled or at room temperature, making it ideal for potlucks, holiday gatherings, or as a vibrant side dish to almost any main course. Its robust flavors stand up well, whether it’s a cozy weeknight dinner or a bustling Friendsgiving feast.
20. Storage: Store any leftover Fall Pasta Salad in an airtight container in the refrigerator for up to 3-4 days. The pasta may absorb more of the dressing over time, so you might want to add a tiny splash more olive oil or apple cider vinegar, or even a fresh drizzle of maple syrup, when serving leftovers to refresh the flavors and texture.
21. Customize your Fall Pasta Salad: This recipe is incredibly adaptable! Feel free to experiment with other fall vegetables like roasted sweet potatoes, parsnips, or even roasted cauliflower. You could swap the pecans for walnuts or pumpkin seeds for a different nutty crunch. For a heartier main course, consider adding grilled chicken, turkey, or even chickpeas for a vegetarian protein boost. The beauty of this Fall Pasta Salad is its flexibility, allowing you to tailor it to your preferences and what’s in season. It truly is a celebration of autumn on a plate, bringing together sweet, savory, tangy, and crunchy elements in perfect harmony. Every forkful offers a delightful burst of seasonal goodness, making it an instant favorite in any autumn culinary repertoire.

Conclusion:

And there you have it, friends! We’ve journeyed through the creation of what I truly believe is not just a dish, but an experience – a warm, comforting embrace of autumn served on a plate. This recipe isn’t merely a collection of ingredients; it’s a celebration of the season’s bounty, carefully curated to bring joy and incredible flavor to your table. If you’ve been searching for that perfect dish to capture the essence of fall, something that balances sweetness with savory depth and offers a delightful array of textures, then your quest ends here. This truly is a must-try recipe, and I wholeheartedly encourage you to make it your own this season.

What makes this particular creation so special, you might ask? It’s the harmonious dance of flavors, the unexpected yet utterly delightful combination of roasted squash, earthy sage, tangy cranberries, and the satisfying crunch of toasted pecans, all brought together by a perfectly coated pasta. Every forkful offers a symphony for the senses, a vibrant burst of color and a medley of textures that will leave you craving more. It’s comforting without being heavy, sophisticated yet incredibly approachable to prepare. This dish manages to be both a crowd-pleaser for your festive gatherings and a wonderfully nourishing meal for a quiet evening in. It’s the kind of recipe that sparks conversations and creates lasting memories around the dining table, a testament to the magic that simple, seasonal ingredients can create when treated with a little love and creativity.

Now, let’s talk about making this recipe truly sing for you, or perhaps adapting it to fit your personal preferences and needs. While it’s absolutely divine as written, feel free to explore some delightful variations. For an added boost of protein, consider tossing in some diced grilled chicken, pan-seared turkey sausage, or even a handful of roasted chickpeas for a vegetarian option. If you’re a cheese lover, a sprinkle of crumbled goat cheese or sharp feta can introduce a lovely salty tang that complements the sweetness of the squash beautifully. For a different textural contrast, walnuts or candied pecans could easily substitute the standard pecans, offering another layer of richness. Don’t limit yourself to just pumpkin or butternut squash; acorn squash or delicata squash would also be fantastic additions, each bringing its own subtle nuances to the overall profile. And while it’s wonderful served at room temperature, which makes it an ideal potluck contribution, you can also enjoy it gently warmed, particularly on a chilly evening. Imagine serving this alongside a crisp green salad or a bowl of creamy tomato soup for a truly wholesome and satisfying meal. It’s incredibly versatile, making it suitable as a hearty side dish or even a light main course.

I genuinely believe that the best recipes are those that become staples in your kitchen, recipes you return to again and again because they consistently deliver on flavor, comfort, and ease. This is one of those recipes. It’s a fantastic way to embrace the seasonal produce and inject some autumn magic into your meal rotation. So, please, don’t just admire this creation from afar! Head to your kitchen, gather these beautiful ingredients, and bring this delightful dish to life. Experience firsthand why I’m so excited about this recipe. Once you’ve had a chance to whip up this incredible

Fall Pasta Salad

and savor every mouth-watering bite, I would absolutely love to hear from you. Share your experiences, your triumphs, and any clever variations you come up with! Did you add a unique ingredient? Did you serve it in a special way? Your insights and culinary adventures inspire me and our entire community. So, go on, give it a try, and let’s celebrate the flavors of fall together!