As the leaves start to change and the crisp autumn air sets in, there’s nothing quite like gathering with loved ones for a warm and comforting meal. And what better way to do that than with a delicious pasta salad? This season, we’re trading in our light and refreshing summer salads for hearty, cozy fall favorites that incorporate the rich flavors of the harvest.
From roasted butternut squash and cranberries to apples and walnuts, these 18 fall pasta salad recipes are sure to become new staples at your seasonal gatherings. Whether you’re a fan of classic comfort food or adventurous flavor combinations, there’s something on this list for everyone. So go ahead, get cozy, and let the flavors of fall take center stage!
Roasted Butternut Squash and Cranberry Pasta Salad
Roasted Butternut Squash and Cranberry Pasta Salad Recipe
This autumn-inspired pasta salad combines the natural sweetness of roasted butternut squash with the tanginess of fresh cranberries, all wrapped up in a comforting bowl of whole wheat pasta. Perfect for a cozy fall evening or as a refreshing side dish.
Ingredients:
• 1 medium butternut squash (about 2 lbs)
• 8 oz whole wheat spaghetti
• 2 cups mixed greens (arugula, spinach, etc.)
• 1/4 cup chopped fresh cranberries
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped pecans or walnuts
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the butternut squash for 45-50 minutes, or until tender.
3. Cook pasta according to package instructions.
4. In a large bowl, combine cooked pasta, roasted squash, mixed greens, cranberries, feta cheese, and nuts.
5. Drizzle with olive oil and apple cider vinegar; season with salt and pepper to taste.
Cooking Time: 45-50 minutes
Apple Cider Vinaigrette Pasta Salad with Walnuts
This refreshing pasta salad combines the warmth of apple cider vinaigrette with the crunch of toasted walnuts and the sweetness of apples, perfect for a cozy fall gathering.
Ingredients:
– 8 oz. pasta (such as fusilli or farfalle)
– 2 cups mixed greens
– 1 cup diced apples (Granny Smith or Honeycrisp work well)
– 1/4 cup chopped fresh parsley
– 1/4 cup toasted walnuts
– 2 tbsp apple cider vinaigrette (homemade or store-bought)
– Salt and pepper to taste
Instructions:
1. Cook pasta according to package instructions; drain and set aside.
2. In a large bowl, combine mixed greens, diced apples, and chopped parsley.
3. Add cooked pasta to the bowl and toss gently.
4. Sprinkle toasted walnuts over the top and drizzle with apple cider vinaigrette.
5. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Harvest Kale and Farro Pasta Salad
Harvest Kale and Farro Pasta Salad Recipe
As the seasons change, this hearty salad celebrates the flavors of autumn with a perfect blend of earthy kale, nutty farro, and tangy apples. This recipe is perfect for a cozy fall dinner or a refreshing lunch.
Ingredients:
– 8 oz farro
– 2 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 1 cup diced apple (Granny Smith or Honeycrisp)
– 1/4 cup crumbled goat cheese (optional)
– 1/4 cup chopped pecans
– 2 tbsp apple cider vinegar
– 1 tsp Dijon mustard
– Salt and pepper to taste
Instructions:
1. Cook farro according to package instructions, then set aside.
2. In a large bowl, massage kale with your hands for 2-3 minutes until tender.
3. Add cooked farro, diced apple, crumbled goat cheese (if using), and chopped pecans to the bowl.
4. In a small bowl, whisk together apple cider vinegar and Dijon mustard. Pour over the salad and toss to combine.
5. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Pumpkin Sage Pasta Salad with Goat Cheese
This seasonal pasta salad combines the warmth of roasted pumpkin with the earthy flavor of sage, all tied together with creamy goat cheese. A perfect side dish for a fall gathering or a light lunch.
Ingredients:
– 8 oz pasta (such as pappardelle or fettuccine)
– 1 small pumpkin (about 2 lbs), peeled and cubed
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp dried sage
– Salt and pepper to taste
– 1/4 cup crumbled goat cheese
– 1/4 cup chopped fresh parsley
– 2 tbsp apple cider vinegar
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss pumpkin cubes with olive oil, garlic, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. Cook pasta according to package instructions. Drain and set aside.
4. In a large bowl, combine cooked pasta, roasted pumpkin, crumbled goat cheese, and chopped parsley.
5. Drizzle with apple cider vinegar and season with salt and pepper to taste.
Cooking Time: 45-50 minutes
Maple Dijon Brussels Sprouts Pasta Salad
This vibrant pasta salad combines the earthy sweetness of roasted Brussels sprouts with the tanginess of maple and Dijon mustard, all tossed with al dente pasta and a sprinkle of crispy bacon.
Ingredients:
– 8 oz. pasta (such as bowtie or penne)
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– 2 tablespoons pure maple syrup
– 2 tablespoons Dijon mustard
– 6 slices cooked bacon, crumbled
– Salt and pepper to taste
– Chopped fresh parsley or thyme for garnish (optional)
Instructions:
1. Preheat oven to 400°F.
2. Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender and caramelized.
3. Cook pasta according to package instructions. Drain and set aside.
4. In a large bowl, whisk together maple syrup and Dijon mustard. Add cooked pasta, roasted Brussels sprouts, and crumbled bacon. Toss to combine.
5. Season with salt and pepper to taste.
6. Garnish with chopped parsley or thyme if desired.
7. Serve warm or at room temperature.
Cooking Time: 25-30 minutes
Autumn Orzo Salad with Roasted Sweet Potatoes
As the seasons change, this hearty salad celebrates the flavors of autumn with roasted sweet potatoes, crispy apples, and a hint of warm spices. This recipe is perfect for a cozy dinner or a potluck gathering.
Ingredients:
– 1 cup orzo pasta
– 2 large sweet potatoes, peeled and cubed
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/2 cup chopped fresh parsley
– 1/2 cup crumbled feta cheese (optional)
– 1 large apple, diced
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
Instructions:
1. Preheat oven to 425°F (220°C). Toss sweet potatoes with olive oil, salt, pepper, cinnamon, and nutmeg on a baking sheet. Roast for 20-25 minutes or until tender.
2. Cook orzo according to package instructions. Drain and set aside.
3. In a large bowl, combine roasted sweet potatoes, cooked orzo, parsley, feta cheese (if using), apple, apple cider vinegar, and honey. Toss to combine.
4. Serve warm or at room temperature.
Cooking Time: 30-40 minutes
Balsamic Pear and Gorgonzola Pasta Salad
This sweet and savory pasta salad combines the flavors of ripe pears, creamy gorgonzola cheese, and tangy balsamic glaze. Perfect for a light and refreshing lunch or dinner.
Ingredients:
– 8 oz. pasta (bow tie or penne work well)
– 1 ripe pear, diced
– 1/2 cup crumbled gorgonzola cheese
– 1/4 cup chopped fresh parsley
– 2 tbsp. balsamic glaze (or reduced balsamic vinegar)
– 1 tsp. olive oil
– Salt and pepper to taste
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine cooked pasta, diced pear, crumbled gorgonzola cheese, and chopped parsley.
3. Drizzle balsamic glaze and olive oil over the pasta mixture, tossing to coat.
4. Season with salt and pepper to taste.
5. Serve immediately, garnished with additional parsley if desired.
Cooking Time: 15-20 minutes
Spiced Pecan and Apple Pasta Salad
This autumnal pasta salad combines the warmth of spiced pecans with the crunch of fresh apples, all tied together with a hint of maple syrup. Perfect for a cozy dinner party or a quick weeknight meal.
Ingredients:
– 8 oz. pasta of your choice
– 1/2 cup chopped pecans
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 tsp ground ginger
– 1 large apple, diced (Granny Smith or Honeycrisp work well)
– 2 tbsp maple syrup
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a small bowl, mix together pecans, cinnamon, nutmeg, and ginger.
3. In a large skillet, heat olive oil over medium-high heat. Add the spiced pecans and cook, stirring frequently, for 5-7 minutes or until fragrant.
4. In a large bowl, combine cooked pasta, apple, maple syrup, and cooked pecans. Toss to combine.
5. Season with salt and pepper to taste. Garnish with chopped parsley if desired.
Cooking Time: 20-25 minutes
Caramelized Onion and Mushroom Pasta Salad
Savor the sweet and savory flavors of this satisfying pasta salad, perfect for a quick weeknight dinner or a light lunch.
Ingredients:
– 8 oz. pasta of your choice (e.g., bow tie, penne)
– 1 large onion, thinly sliced
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tbsp olive oil
– 1 tsp balsamic vinegar
– 1 tsp honey
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package directions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium-low. Add sliced onions and cook for 20-25 minutes, stirring occasionally, until caramelized.
3. Add mushrooms to the skillet and cook for an additional 5 minutes, or until tender.
4. In a large bowl, combine cooked pasta, caramelized onion mixture, and balsamic vinegar. Toss to combine.
5. Drizzle with honey and season with salt and pepper to taste.
6. Garnish with chopped parsley, if desired.
Cooking Time: 30-40 minutes
Cranberry Walnut Pasta Salad with Feta
A refreshing twist on traditional pasta salad, this recipe combines the sweetness of cranberries and the crunch of walnuts with the tanginess of feta cheese. Perfect for a light lunch or as a side dish for your next gathering.
Ingredients:
– 8 oz. pasta (bowtie or penne work well)
– 1 cup fresh or frozen cranberries
– 1/2 cup chopped walnuts
– 1/4 cup crumbled feta cheese
– 1/4 cup olive oil
– 2 tbsp white wine vinegar
– 1 tsp Dijon mustard
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, whisk together olive oil, vinegar, and mustard.
3. Add cooked pasta, cranberries, walnuts, and feta cheese to the bowl. Toss to combine.
4. Season with salt and pepper to taste.
5. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Rosemary Garlic Roasted Beet Pasta Salad
This salad combines the natural sweetness of roasted beets with the savory flavors of garlic and rosemary, all wrapped up in a comforting pasta dish. Perfect for a quick weeknight dinner or a flavorful side dish.
Ingredients:
– 8 oz pasta of your choice (e.g., penne, fusilli)
– 2 large beets
– 3 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped
– 1/4 cup olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Wrap beets in foil and roast for 45-50 minutes, or until tender.
2. Cook pasta according to package instructions. Drain and set aside.
3. In a large skillet, heat olive oil over medium-high. Add garlic and rosemary; cook for 1 minute.
4. Once beets are cool enough to handle, peel and slice into wedges.
5. Combine cooked pasta, roasted beets, and garlic-rosemary mixture in a bowl. Season with salt and pepper to taste. Top with Parmesan cheese, if desired.
Cooking Time: 50 minutes
Brown Butter Sage Pasta Salad with Delicata Squash
This seasonal pasta salad combines the warm flavors of brown butter and sage with tender delicata squash, perfect for a cozy fall evening or potluck gathering.
Ingredients:
– 8 oz. pasta (such as pappardelle or fettuccine)
– 2 tbsp unsalted butter
– 1 tsp dried sage
– 1/4 cup brown sugar
– Salt and pepper to taste
– 1 medium delicata squash, peeled, seeded, and cubed
– 1/4 cup chopped fresh parsley
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Continue cooking until it turns golden brown (about 5 minutes).
3. Add sage and brown sugar; stir to combine. Season with salt and pepper to taste.
4. Toss cooked pasta with brown butter mixture.
5. Roast delicata squash in the oven at 400°F for about 20-25 minutes, or until tender.
6. Combine pasta salad, roasted squash, and chopped parsley.
Cooking Time: 35-40 minutes
Pomegranate and Arugula Pasta Salad
This refreshing pasta salad combines the sweetness of pomegranate with the peppery flavor of arugula, perfect for a light and satisfying meal or side dish.
Ingredients:
– 8 oz. pasta of your choice (e.g., bow tie, penne)
– 2 cups fresh arugula
– 1 cup pomegranate seeds
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped walnuts
– 2 tbsp. olive oil
– 1 tsp. lemon zest
– Salt and pepper to taste
Instructions:
1. Cook pasta according to package instructions. Drain and set aside.
2. In a large bowl, combine arugula, pomegranate seeds, feta cheese, and walnuts.
3. In a small bowl, whisk together olive oil and lemon zest.
4. Pour the dressing over the salad and toss to combine.
5. Add cooked pasta to the bowl and toss until well coated with the dressing.
Cooking Time: 15-20 minutes (including cooking pasta)
Smoky Bacon and Apple Pasta Salad
This sweet and savory pasta salad combines smoky bacon, crisp apples, and tangy dressing to create a delightful twist on traditional pasta salads. Perfect for a quick lunch or dinner.
Ingredients:
– 8 oz pasta of your choice (e.g., penne, fusilli)
– 6 slices of smoky bacon, cooked and crumbled
– 1 large apple, diced (Granny Smith or Honeycrisp work well)
– 1/2 cup mayonnaise
– 2 tbsp Dijon mustard
– 1 tsp honey
– Salt and pepper to taste
– Chopped fresh parsley for garnish (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine cooked pasta, crumbled bacon, diced apple, mayonnaise, Dijon mustard, and honey. Toss until well combined.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Garnish with chopped parsley if desired.
Cooking Time: 15-20 minutes (including pasta cooking time)
Toasted Hazelnut and Fig Pasta Salad
This salad is a perfect blend of sweet and savory flavors, with the crunch of toasted hazelnuts and the tender texture of pasta. It’s a great side dish or light lunch option for any occasion.
Ingredients:
– 8 oz pasta (such as bow tie or penne)
– 1 cup fresh figs, chopped
– 1/2 cup toasted hazelnuts, chopped
– 1/4 cup olive oil
– 2 tbsp white wine vinegar
– 1 tsp Dijon mustard
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, whisk together olive oil, white wine vinegar, and Dijon mustard.
3. Add the cooked pasta, chopped figs, and toasted hazelnuts to the bowl. Toss gently to combine.
4. Season with salt and pepper to taste.
5. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Roasted Garlic Pumpkin Pasta Salad
Warm up to a new fall favorite! This roasted garlic pumpkin pasta salad combines the rich flavors of roasted garlic and pumpkin with al dente pasta, crunchy kale, and tangy goat cheese.
Ingredients:
– 8 oz. pasta (such as pappardelle or fettuccine)
– 2 large garlic cloves
– 1 small sugar pumpkin (about 1 lb.), peeled and cubed
– 2 tbsp olive oil
– Salt and pepper, to taste
– 4 cups curly kale leaves
– 1/4 cup crumbled goat cheese
– 1/4 cup chopped fresh parsley
– 1/2 tsp lemon zest
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss the garlic cloves with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until caramelized.
3. In a separate pan, roast the pumpkin cubes with olive oil, salt, and pepper for 20-25 minutes or until tender.
4. Cook pasta according to package instructions. Drain and set aside.
5. Toss roasted garlic and pumpkin with cooked pasta, kale leaves, goat cheese, parsley, and lemon zest.
Cooking Time: 45-50 minutes
Warm Farro Pasta Salad with Roasted Grapes
This sweet and savory salad combines the nutty flavor of farro pasta with the natural sweetness of roasted grapes, perfect for a cozy dinner or lunch. The warm farro pasta adds a comforting twist to this autumnal dish.
Ingredients:
– 1 cup farro pasta
– 2 cups water
– 1 tablespoon olive oil
– 1 pound seedless red grapes, halved
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– 1/4 cup crumbled goat cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook farro pasta according to package instructions using 2 cups of water. Drain and set aside.
3. Toss grapes with olive oil, salt, and pepper on a baking sheet. Roast for 15-20 minutes or until caramelized.
4. In a large bowl, combine cooked farro pasta, roasted grapes, parsley, and crumbled goat cheese (if using).
5. Toss gently to combine and serve warm.
Cooking Time: 25-30 minutes
Cinnamon Spiced Acorn Squash Pasta Salad
This fall-inspired pasta salad combines the warmth of cinnamon with the sweetness of roasted acorn squash, perfect for a cozy dinner or lunch.
Ingredients:
– 8 oz. pasta of your choice
– 1 small acorn squash (about 1 lb.), peeled and cubed
– 2 tbsp. olive oil
– 1 tsp. ground cinnamon
– Salt and pepper to taste
– 1/4 cup crumbled feta cheese (optional)
– Chopped fresh parsley or sage for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash cubes with olive oil, cinnamon, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
3. Cook pasta according to package instructions. Drain and set aside.
4. In a large bowl, combine roasted squash, cooked pasta, and crumbled feta cheese (if using).
5. Toss gently to combine. Season with salt and pepper to taste.
6. Garnish with chopped parsley or sage before serving.
Cooking Time: 25-30 minutes
Summary
Looking for delicious and cozy pasta salad recipes to serve at your seasonal gatherings? Look no further! This collection of 18 fall-inspired pasta salads features a variety of flavors and textures, from roasted butternut squash and cranberries to maple-glazed Brussels sprouts and toasted hazelnuts. With ingredients like sweet potatoes, kale, farro, and goat cheese, these recipes are perfect for cozying up with friends and family during the autumn season. Whether you’re hosting a harvest party or just need a quick and easy meal, these pasta salads are sure to satisfy your cravings.
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