Name: Fall Harvest Pasta Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb rotini pasta; 2 cups diced butternut squash; 1 large Honeycrisp apple, diced; 1/2 cup dried cranberries; 1/3 cup chopped toasted pecans; 2 cups baby spinach; 1/4 cup crumbled goat cheese or feta; 1/4 cup olive oil; 2 tbsp apple cider vinegar; 1 tbsp Dijon mustard; 1 tbsp maple syrup; Salt and pepper to taste

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Fall is when my kitchen feels the most alive. The crisp air, cozy sweaters, and shelves overflowing with apples, squash, and cranberries, it all inspires something hearty, colorful, and soul-satisfying. That’s how this Fall Harvest Pasta Salad came to life. One chilly afternoon, with a counter full of leftover roasted veggies and an open bag of rotini, I tossed together what I had, and it became a seasonal favorite. My husband loved the sweet-savory balance and requested it again the next day. And so, just like many of our go-to meals, this one was born from curiosity and hunger.

In this article, we’ll cover why this pasta salad needs to be part of your fall recipe rotation, what goes into it, how to make it with ease, ways to tweak it, and answers to some of your most common questions. Let’s bring that autumn warmth to your table.

Table of Contents

Why You’ll Love This Fall Harvest Pasta Salad

This recipe is everything cozy fall food should be: sweet, savory, and satisfying. The combination of roasted butternut squash, dried cranberries, crunchy pecans, and tender pasta makes every bite feel like fall in a bowl.

First, it’s quick to make; only 30 minutes, start to finish. It’s also incredibly versatile, whether served warm as a side or cold as a meal-prep lunch. And it pairs beautifully with anything from roast turkey to creamy garlic sauce baby potatoes.

One of the best parts? This salad can easily adapt to what’s in season or what’s already in your fridge. Toss in leftover roasted carrots or sub the pecans for walnuts. It’s all welcome here.

Perfect for potlucks, holiday spreads, or a cozy dinner side, it’s a dish that disappears fast, and leaves everyone asking for the recipe.

Ingredients You’ll Need

The beauty of this autumn pasta salad is its balance of flavors and textures. Here’s what you’ll need:

Pasta – Rotini or bowtie work best. Their grooves hold onto the dressing well.
Butternut squash – Roasted for caramelized, sweet flavor.
Apples – Go for crisp and tart like Honeycrisp.
Dried cranberries – Add chewiness and tartness.
Pecans – Toasted for crunch and warmth.
Baby spinach – For a fresh green base.
Goat cheese or feta – Crumbled for creaminess and tang.
Homemade maple mustard dressing – A mix of maple syrup, Dijon mustard, olive oil, and apple cider vinegar.

This combo hits all the right notes: sweet, savory, tangy, and crunchy. You can also repurpose ingredients from dishes like the Honeycrisp Apple and Feta Salad if you’ve already made them during the week.

How to Make It: Step-by-Step Simplicity

This pasta salad looks fancy but comes together with just a few easy steps. Here’s how:

1. Roast the squash
Toss cubed butternut squash in olive oil, salt, and pepper. Roast at 400°F for 25 minutes, until golden and tender.
2. Cook the pasta
Boil your pasta according to the package directions. Drain and cool.
3. Make the dressing
Whisk together 1/4 cup olive oil, 2 tbsp apple cider vinegar, 1 tbsp Dijon, and 1 tbsp maple syrup. Add salt and pepper to taste.
4. Toss everything together
In a large bowl, combine pasta, roasted squash, sliced apples, dried cranberries, pecans, spinach, and goat cheese. Drizzle dressing over and toss gently.
5. Chill or serve warm
You can enjoy this right away or refrigerate it for 1–2 hours to let the flavors meld beautifully.

For another cozy fall combo, consider pairing it with roasted sweet potatoes or serve it alongside a warm soup.

Tips and Easy Variations

Make it yours! Here’s how to switch things up:

Protein Boost: Add grilled chicken or roasted turkey for a more filling meal.
Make it vegan: Skip the cheese or use a plant-based alternative.
Crunch factor: Swap pecans for pepitas or roasted chickpeas.
Dress it up: Add a splash of orange juice to the dressing for citrusy notes.

To save time, use pre-cut squash or leftover roasted vegetables from meals like the crispy butternut squash appetizer.

If you’re meal-prepping, store the dressing separately and mix before serving. This keeps the greens crisp and the textures fresh.

Frequently Asked Questions

What pasta works best for fall pasta salad?
Short-cut pasta like rotini, bowtie, or penne is ideal. Their shapes hold the dressing well and mix evenly with the ingredients.

Can I make this pasta salad ahead of time?
Absolutely. It’s even better after chilling for a few hours. Just keep the apples and dressing separate until ready to serve for the freshest taste.

What other veggies can I use in this fall salad?
Roasted carrots, Brussels sprouts, sweet potatoes, or even beets work well. Anything seasonal and slightly sweet or earthy will blend beautifully.

Does it work for meal prep?
Yes! Just store it in airtight containers and keep the dressing on the side. It will stay fresh for up to 4 days.

Final Thoughts

This Fall Harvest Pasta Salad brings warmth, color, and flavor to your autumn table without the stress. With its mix of textures and seasonal ingredients, it’s the perfect addition to both weeknight meals and holiday feasts.

It’s a dish that celebrates fall in every bite; crunchy, creamy, sweet, and savory. Whether you’re making it ahead or tossing it together fresh, it’s a simple way to make the season more delicious.

For more easy and satisfying recipes, join me on Pinterest – where good food meets great company!

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Fall Harvest Pasta Salad

Why You’ll Love This Fall Harvest Pasta Salad