Flavorful Fall Harvest Pasta Salad Recipe Perfect for Autumn

Posted on November 11, 2025

Fall Harvest Pasta Salad - featured image

There’s something magical about fall—the crisp air, the crunch of leaves underfoot, and of course, the abundance of seasonal produce. Imagine a salad that brings together the earthy sweetness of roasted butternut squash, the crunch of fresh apples, and the tang of a zesty vinaigrette. That’s exactly what this flavorful Fall Harvest Pasta Salad delivers. It’s a celebration of autumn on a plate, and once you try it, you’ll understand why it’s a must-have recipe for the season.

Years ago, I stumbled upon the idea of combining pasta with autumn vegetables and fruits while looking for a crowd-pleasing dish for Thanksgiving. It turned out to be a hit, and since then, I’ve been perfecting this recipe, tweaking it with seasonal gems to highlight the flavors of fall. Whether you’re hosting a cozy dinner party or meal prepping for the week, this pasta salad is versatile, easy to make, and perfect for sharing. Grab your favorite sweater, and let’s get cooking!

Why You’ll Love This Recipe

Seasonal flavors: This recipe captures the essence of fall with roasted squash, crisp apples, and aromatic herbs. It’s like autumn in every bite.
Quick and easy: With just a handful of steps, you’ll have a delicious dish ready in under 45 minutes.
Perfect for gatherings: Whether it’s a potluck or a holiday dinner, this pasta salad is always a crowd-pleaser.
Make-ahead friendly: It tastes even better the next day, making it ideal for meal prep or an effortless dinner side.
Customizable: You can easily swap ingredients to suit your preferences or dietary needs.
Balanced and satisfying: The hearty pasta pairs beautifully with vibrant veggies and the tangy dressing, delivering a dish that feels indulgent but is packed with nutrients.

Unlike typical pasta salads, this one stands out for its seasonal twist. The roasted butternut squash adds a caramelized sweetness, while the apples bring a crisp and refreshing crunch. It’s the kind of dish that makes you feel warm and cozy, perfect for cool autumn days and gatherings with friends and family.

What Ingredients You Will Need

This recipe uses simple, seasonal ingredients that are likely already in your kitchen or easy to find at your local grocery store. Let’s break it down:

Pasta: 12 oz of your favorite short pasta, like rotini or bowtie (for a gluten-free option, use chickpea or lentil pasta).
Butternut squash: 2 cups, peeled and cubed (roasted to bring out its natural sweetness).
Apples: 1 large apple, chopped (Honeycrisp or Fuji work beautifully for their crunch and sweetness).
Dried cranberries: ½ cup (for a touch of tartness).
Pecans: ½ cup, toasted (adds a nutty flavor and crunch).
Baby spinach: 2 cups (for some fresh, leafy greens).
Feta cheese: ½ cup, crumbled (or use goat cheese for a creamier texture).
Red onion: ¼ cup, thinly sliced (optional, for a nice bite).
Olive oil: ¼ cup (for roasting and dressing).
Balsamic vinegar: 2 tbsp (for a tangy, slightly sweet dressing).
Dijon mustard: 1 tbsp (adds depth and a subtle kick).
Maple syrup: 1 tbsp (for a touch of autumnal sweetness).
Salt and pepper: To taste.

The beauty of this recipe is its adaptability. Don’t have butternut squash? Sweet potatoes are a great alternative. Not a fan of feta? Swap it for shredded Parmesan or skip the cheese altogether. It’s all about making it your own!

Equipment Needed

Large pot: For boiling the pasta.
Sheet pan: Perfect for roasting the butternut squash.
Mixing bowls: One for the dressing and another for tossing the salad.
Whisk: To mix your balsamic vinaigrette into perfection.
Knife and cutting board: For chopping veggies and fruits.
Tongs or salad spoon: To toss everything together evenly.

If you don’t have a whisk, a fork works just fine for the dressing. And when it comes to sheet pans, I recommend lining them with parchment paper for easy cleanup.

Preparation Method

Cook the pasta: Bring a large pot of salted water to boil. Add your pasta and cook according to package instructions (about 8-10 minutes for al dente). Drain and rinse under cold water, then set aside.
Roast the butternut squash: Preheat your oven to 400°F (200°C). Toss the cubed squash with 1 tbsp olive oil, a pinch of salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and lightly caramelized.
Prepare the dressing: In a small bowl, whisk together the remaining olive oil, balsamic vinegar, Dijon mustard, maple syrup, and a pinch of salt and pepper until well combined. Taste and adjust seasoning as needed.
Toast the pecans: In a small skillet over medium heat, toast the pecans for 3-5 minutes, stirring frequently, until fragrant. Be careful not to burn them!
Assemble the salad: In a large mixing bowl, combine the cooked pasta, roasted squash, chopped apple, cranberries, baby spinach, feta cheese, red onion, and toasted pecans.
Add the dressing: Pour the balsamic vinaigrette over the salad and toss gently to coat everything evenly.
Final touch: Taste the salad and adjust the seasoning with more salt, pepper, or a drizzle of maple syrup if desired.

Serve immediately or let the salad chill in the refrigerator for an hour to allow the flavors to meld even more.

Cooking Tips & Techniques

Making the perfect Fall Harvest Pasta Salad is all about timing and balance. Here are some tips to ensure your dish is a hit:

Don’t overcook the pasta: Al dente pasta holds its shape better and doesn’t turn mushy when mixed with the dressing.
Roast the squash evenly: Make sure the squash cubes are roughly the same size so they cook evenly. Use a large enough pan to avoid overcrowding.
Let the pasta cool: Rinse the pasta in cold water after cooking to stop it from cooking further and to help it blend well with the salad ingredients.
Toast the pecans: This step enhances their flavor and adds extra crunch. Just keep an eye on them so they don’t burn.
Make the dressing ahead: If you have time, prepare the dressing a few hours in advance to let the flavors meld together.
Balance the flavors: Taste as you go—adjust the sweetness, acidity, and salt to suit your palate.

The secret to a great pasta salad is the contrast of textures and flavors. Don’t be afraid to experiment with ingredient proportions to find your perfect combination.

Variations & Adaptations

Make it vegan: Swap the feta cheese for a plant-based alternative or skip it entirely. Use maple syrup in the dressing and double-check your pasta ingredients for vegan-friendly options.
Add protein: For a heartier dish, toss in grilled chicken, chickpeas, or roasted turkey. They pair perfectly with the autumn flavors.
Seasonal swaps: Try roasted sweet potatoes or pumpkin instead of butternut squash, or use pears in place of apples for a different flavor profile.
Experiment with cheese: If you’re not a fan of feta, try goat cheese or even sharp cheddar for a richer taste.
Gluten-free option: Use your favorite gluten-free pasta to make this dish suitable for gluten-sensitive eaters.

Personally, I’ve swapped cranberries for dried cherries and added a sprinkle of cinnamon to the squash before roasting—it’s a fun twist that feels extra festive!

Serving & Storage Suggestions

This pasta salad shines when served slightly chilled or at room temperature. Pair it with a glass of cider or a warm cup of tea for the ultimate cozy meal. It’s also a great side dish for roasted chicken, pork chops, or turkey—making it perfect for fall dinners and holiday gatherings.

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The flavors will deepen as it sits, making it even tastier the next day! To liven it up before serving, toss with a little extra dressing or a drizzle of olive oil.

When reheating, you can microwave it gently or enjoy it cold—it’s just as delicious either way. If you’re freezing the salad, leave the leafy greens out and add them when you’re ready to eat.

Nutritional Information & Benefits

This Fall Harvest Pasta Salad is not just delicious—it’s packed with nutrients:

Calories: Approximately 250 per serving.
Fiber-rich: Thanks to the butternut squash, apples, and spinach.
Healthy fats: Toasted pecans and olive oil provide heart-healthy fats.
Low in added sugar: Just a touch of maple syrup for natural sweetness.
Vegetarian-friendly: Filled with plant-based goodness.

Plus, the combination of nutrient-dense ingredients provides a good dose of vitamins A and C, antioxidants, and essential minerals to keep you feeling your best during the colder months.

Conclusion

If you’re looking for a recipe that embodies fall in every bite, this Flavorful Fall Harvest Pasta Salad is it. It’s a dish that brings people together, perfect for cozy dinners or festive gatherings. The combination of roasted butternut squash, crisp apples, and tangy vinaigrette makes it both comforting and refreshing.

One of my favorite things about this recipe is how customizable it is. Whether you want to make it vegan, swap ingredients for what you have on hand, or add a protein to make it heartier, it’s guaranteed to turn out amazing. I’ve made this salad so many times, and each time it feels like a warm hug on a chilly day.

Give this recipe a try and let me know what you think! I’d love to hear how you made it your own—share your twists in the comments below. Happy cooking!

FAQs

Can I make this pasta salad ahead of time?

Yes! In fact, this salad tastes even better the next day as the flavors have more time to meld together. Just store it in an airtight container in the fridge.

Can I use a different type of squash?

Absolutely! Sweet potatoes, acorn squash, or pumpkin would work just as well as butternut squash.

What’s the best way to toast pecans?

Use a dry skillet over medium heat and stir often for 3-5 minutes. You’ll know they’re ready when they’re fragrant and lightly browned.

Is it possible to make this gluten-free?

Yes! Simply swap the pasta for a gluten-free option like chickpea, lentil, or rice pasta.

What other dressings can I use?

If you’re not a fan of balsamic vinaigrette, try a lemon-tahini dressing or a simple olive oil and lemon juice combo for a lighter flavor.

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