Fall Harvest Pasta Salad has become my absolute go-to for embracing the cozy flavors of autumn. I still remember my first attempt years ago, trying to capture that perfect blend of sweet and savory that just screams fall. This recipe is my perfected version, bursting with the gorgeous colors of roasted squash, sweet potatoes, and crisp apples, all tossed with tender pasta and a delightful maple Dijon dressing. It’s the best fall pasta salad I’ve ever made, perfect for those crisp evenings or as a star side dish at any Thanksgiving gathering. Let’s get cooking!
Why You’ll Love This Fall Harvest Pasta Salad
This isn’t just any pasta salad; it’s a celebration of autumn in a bowl! You’ll adore its:
- Incredible Taste: A perfect harmony of sweet, tangy, and savory notes with delightful textures.
- Quick Prep: Most of the work is hands-off roasting, making it an easy fall harvest pasta salad to whip up.
- Hearty & Healthy: Packed with fiber and nutrients from seasonal vegetables and whole grains.
- Budget-Friendly: Uses affordable, in-season produce, making it a great value.
- Family Favorite: Even picky eaters will love the familiar pasta and sweet flavors.
- Versatile: It’s the perfect pasta salad for autumn potluck gatherings or a satisfying main dish.
- Gorgeous Colors: A visually stunning dish that brings festive fall vibes to any table.
Ingredients for Fall Harvest Pasta Salad
Gathering these fresh, seasonal ingredients is half the fun of making this easy fall harvest pasta salad! They come together to create a truly special dish.
- 12 ounces short pasta (penne, rotini, or farfalle) – I love rotini for how it holds the dressing!
- 1 medium sweet potato, peeled and cubed – Adds a lovely sweetness and vibrant color.
- 1 cup Brussels sprouts, halved – Roasting them brings out their nutty flavor.
- 1 red apple, chopped – A crisp apple provides a refreshing bite.
- 1 cup butternut squash, cubed – Another sweet, earthy element that screams autumn.
- ½ red onion, sliced thin – For a touch of sharp contrast.
- ¼ cup dried cranberries – These little gems add a chewy, tart surprise.
- ¼ cup toasted pecans or walnuts – Toasted nuts offer a delightful crunch and nutty depth.
- 2 ounces crumbled feta cheese (optional) – For a creamy, salty finish.
- 2 tablespoons olive oil – For roasting the vegetables.
- Salt and pepper, to taste – Essential for bringing out all the flavors.
- 3 tablespoons olive oil (for dressing) – The base for our tangy dressing.
- 2 tablespoons maple syrup – The star of our sweet and tangy dressing.
- 1 tablespoon Dijon mustard – Adds a zesty kick to the dressing.
- 1 tablespoon apple cider vinegar – For that crucial tangy balance.
- 1 teaspoon lemon juice – Brightens up the dressing.
- Salt and pepper to taste (for dressing) – To perfect the flavor profile.
How to Make Fall Harvest Pasta Salad
Making this hearty autumn pasta salad is a breeze, and the results are so worth it. Follow these simple steps, and you’ll have a delicious dish ready in no time!
Step-by-Step Instructions
Roasting the Fall Vegetables
Step 1: Preheat your oven to 400°F (200°C). On a large baking sheet, toss the cubed sweet potato, halved Brussels sprouts, cubed butternut squash, and thinly sliced red onion with 2 tablespoons of olive oil. Season generously with salt and pepper. Spread them out in a single layer so they roast evenly, not steam. Pop them into the oven and roast for about 25–30 minutes, or until they’re tender and beautifully caramelized. The smell of roasting autumn vegetables is just incredible!
Cooking the Pasta
Step 2: While the vegetables are doing their magic in the oven, cook your pasta in a large pot of generously salted boiling water. Follow the package directions to cook it until it’s perfectly al dente – you want it to have a slight bite. Once cooked, drain the pasta well. To prevent it from clumping together as it cools, I like to drizzle it with a tiny bit of olive oil and give it a gentle toss. Let it cool slightly while you work on the dressing.
Preparing the Maple Dijon Dressing
Step 3: In a small bowl, it’s time to whip up the star of our salad: the dressing! Whisk together 3 tablespoons of olive oil, the sweet maple syrup, zesty Dijon mustard, tangy apple cider vinegar, and a splash of lemon juice. Keep whisking until everything is nicely emulsified and combined into a smooth, creamy dressing. Give it a taste and adjust the seasoning with salt and pepper until it’s just right. This dressing is what makes our fall harvest pasta salad recipe so special.
Assembling the Salad
Step 4: Now for the fun part – putting it all together! In a large mixing bowl, combine the slightly cooled pasta, all of those wonderfully roasted fall vegetables, the chopped red apple, chewy dried cranberries, and crunchy toasted nuts. This is where the visual appeal of this seasonal pasta salad really starts to shine.
Step 5: Pour that delicious maple Dijon dressing all over the mixture. Gently toss everything together until every piece is coated in that sweet and tangy goodness. If you’re adding feta cheese for a creamy, salty kick, sprinkle it on top now. Your easy fall harvest pasta salad is ready to be enjoyed!
Pro Tips for the Best Fall Harvest Pasta Salad
Elevate your autumn pasta salad game with these simple tricks that guarantee a delicious outcome every time. These tips ensure your harvest pasta salad with seasonal ingredients is a showstopper.
- Don’t overcrowd the baking sheet when roasting vegetables; give them space to caramelize for the best flavor.
- Roast your vegetables until they are tender and have nice browned edges – this is crucial for that deep, comforting flavor.
- Toast your nuts! It only takes a few minutes in a dry pan or in the oven, and it makes a huge difference in their nutty aroma and crunch.
- Let the pasta cool slightly after draining before adding the dressing. This prevents it from becoming mushy and helps the salad maintain its texture.
What’s the secret to perfect Fall Harvest Pasta Salad?
The secret lies in properly roasting the vegetables until they are tender and caramelized, bringing out their natural sweetness. Also, don’t skip toasting the nuts – it adds an amazing depth of flavor and crunch to this autumn pasta salad.
Can I make Fall Harvest Pasta Salad ahead of time?
Absolutely! This is a fantastic make-ahead dish. Assemble the salad up to a day in advance, but keep the dressing separate. Toss everything together about an hour before serving, or just before you plan to eat it, to keep the pasta and vegetables from getting soggy.
How do I avoid common mistakes with Fall Harvest Pasta Salad?
A common pitfall is overcooking the pasta, leading to a mushy salad. Aim for al dente! Another mistake is not roasting the vegetables enough; they need caramelization for flavor. Finally, don’t add the dressing too early if making ahead, as it can make the salad watery. For more tips on cooking pasta, check out this guide on how to cook pasta.
Best Ways to Serve Fall Harvest Pasta Salad
This versatile pasta salad is a champion for any autumn gathering. Serve it warm straight from assembly for a comforting main course, or chill it for a refreshing side dish. It pairs beautifully with roasted chicken or pork for a complete meal. For a potluck, consider it the perfect addition alongside Thanksgiving turkey or ham. It also makes a fantastic vegetarian main served with a side of crusty bread. This is truly a crowd-pleasing pasta salad for autumn potluck events!
Nutrition Facts for Fall Harvest Pasta Salad
This hearty autumn pasta salad is as nutritious as it is delicious. Here’s a breakdown of the estimated nutritional information per serving (about 1 cup):
- Calories: 340
- Fat: 16g
- Saturated Fat: 4g
- Protein: 8g
- Carbohydrates: 42g
- Fiber: 5g
- Sugar: 9g
- Sodium: 220mg
Nutritional values are estimates and may vary based on specific ingredients used and portion sizes.
How to Store and Reheat Fall Harvest Pasta Salad
Properly storing your delicious fall harvest pasta salad ensures it stays fresh and flavorful for your next meal. After cooking, allow the salad to cool down to room temperature before transferring it to an airtight container. This step is crucial to prevent condensation buildup, which can make your salad soggy. For the best quality, store it in the refrigerator for up to 3 to 4 days. While this cozy fall pasta salad is best enjoyed fresh, you can actually freeze portions for up to 3 months, though the texture of the vegetables might change slightly upon thawing. To reheat, gently warm individual servings in the microwave for about 60-90 seconds, or until heated through. If you prefer, you can also reheat it in a covered dish in a low oven (around 300°F or 150°C).
Frequently Asked Questions About Fall Harvest Pasta Salad
Can I use different vegetables in this fall harvest pasta salad recipe?
Absolutely! This recipe is wonderfully adaptable. Feel free to swap in other seasonal favorites like roasted carrots, parsnips, or even cauliflower. If you’re looking for more autumn pasta salad ideas, consider adding some chopped bell peppers or even some hearty kale for extra nutrients and texture.
What kind of pasta is best for a fall harvest pasta salad?
I find that short, sturdy pasta shapes work best for this dish. Think penne, rotini, farfalle, or even elbow macaroni. These shapes hold onto the roasted vegetables and the dressing beautifully, making sure you get a bit of everything in each bite of your seasonal pasta salad with fall vegetables.
How can I make this fall harvest pasta salad vegan?
It’s simple to make this a vegan fall harvest pasta salad! Just omit the optional feta cheese. If you’d like to add a creamy element, a sprinkle of toasted pumpkin seeds or a drizzle of tahini-based dressing can work wonderfully. Ensure your pasta is egg-free if needed.
Is this fall harvest pasta salad good for Thanksgiving?
Yes, it makes a fantastic Thanksgiving pasta salad side dish! Its warm, comforting flavors and colorful autumn ingredients complement traditional Thanksgiving fare perfectly. It offers a delicious alternative to heavier sides and appeals to a wide range of guests.
Variations of Fall Harvest Pasta Salad You Can Try
This seasonal pasta salad with fall vegetables is incredibly versatile, and I love experimenting with different flavors and ingredients. Here are a few ideas to keep your autumn pasta salad exciting:
- Heartier Autumn Pasta Salad: For a more substantial meal, add grilled chicken, roasted chickpeas, or crumbled Italian sausage. This turns it into a complete, satisfying dish perfect for a weeknight dinner.
- Roasted Root Vegetable Focus: Amp up the root vegetables by adding roasted carrots, parsnips, or even beets. Their earthy sweetness complements the other fall flavors beautifully. This variation is a true celebration of fall pasta salad with root vegetables.
- Creamy Fall Pasta Salad Twist: If you prefer a richer dressing, whisk a few tablespoons of plain Greek yogurt or a dairy-free alternative into the maple Dijon dressing. This creates a decadent creamy fall pasta salad that’s wonderfully comforting.
- Spice It Up: For a little heat, add a pinch of red pepper flakes to the roasted vegetables or a dash of hot sauce to the dressing. It adds a surprising and welcome kick to this cozy fall pasta salad.
Fall Harvest Pasta Salad: 1 Cozy Autumn Recipe
- Total Time: 45 minutes
- Yield: 6-8 servings 1x
- Diet: Vegetarian
Description
A cozy and colorful Fall Harvest Pasta Salad packed with roasted autumn vegetables, hearty pasta, and a sweet and tangy maple Dijon dressing. This versatile salad is perfect as a main dish or side for Thanksgiving, potlucks, or everyday fall meals.
Ingredients
- 12 ounces short pasta (penne, rotini, or farfalle)
- 1 medium sweet potato, peeled and cubed
- 1 cup Brussels sprouts, halved
- 1 red apple, chopped
- 1 cup butternut squash, cubed
- ½ red onion, sliced thin
- ¼ cup dried cranberries
- ¼ cup toasted pecans or walnuts
- 2 ounces crumbled feta cheese (optional)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 3 tablespoons olive oil (for dressing)
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon lemon juice
- Salt and pepper to taste (for dressing)
Instructions
- Preheat your oven to 400°F (200°C). Toss sweet potato, Brussels sprouts, butternut squash, and red onion with 2 tablespoons of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25–30 minutes until tender and caramelized.
- While the vegetables roast, cook the pasta in salted water according to package directions until al dente. Drain and let cool slightly. Drizzle with a little olive oil to prevent sticking.
- In a small bowl, whisk together 3 tablespoons of olive oil, maple syrup, Dijon mustard, apple cider vinegar, and lemon juice until emulsified. Adjust seasoning with salt and pepper.
- In a large mixing bowl, combine the cooked pasta, roasted vegetables, chopped apple, dried cranberries, and toasted nuts.
- Pour the maple Dijon dressing over the salad and toss gently to coat. Sprinkle with feta cheese if using.
- Serve warm for a comforting meal or refrigerate and serve chilled.
Notes
- Roast vegetables until golden brown for the best flavor.
- Use gluten-free pasta for an allergy-friendly option.
- Cool pasta before mixing to prevent sogginess.
- Add grilled chicken or roasted chickpeas for a heartier meal.
- For extra crunch, top with pumpkin seeds or more nuts.
- Refrigerate leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad / Side Dish
- Method: Roasted / Tossed
- Cuisine: American / Seasonal
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 9g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg
Keywords: Fall Harvest Pasta Salad, Autumn Pasta Salad, Seasonal Pasta Salad, Roasted Vegetable Pasta Salad, Maple Dijon Dressing, Thanksgiving Side Dish, Easy Fall Recipe
