10 Fall Pasta Salads -

Fall is here, and that means it’s time for cozy meals with a seasonal twist. As the weather cools down and leaves start to change, why not bring some of those autumn vibes to your plate? I’ve rounded up 10 fall pasta salads that are perfect for any occasion, whether you’re hosting a dinner or just want something quick and flavorful.

These salads are easy to make, packed with delicious seasonal ingredients, and full of comforting flavors. Let’s dive in!

1. Roasted Pumpkin and Sage Fall Pasta Salad

This roasted pumpkin and sage pasta salad is a hearty, fall-inspired dish that highlights the sweetness of roasted pumpkin, paired perfectly with the earthiness of sage and the crunch of pine nuts. It’s a warm and cozy pasta salad ideal for those cooler autumn days.

Ingredients:

2 cups cubed pumpkin
8 oz pasta (penne or fusilli)
2 tbsp olive oil
1 tsp dried sage
¼ cup toasted pine nuts
Salt and pepper to taste

Instructions:

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the cubed pumpkin with olive oil, ensuring each piece is well coated. Sprinkle with salt and pepper to taste. Spread the pumpkin evenly on the baking sheet and roast for 20-25 minutes, stirring halfway through, until the pumpkin is tender and caramelized around the edges.
While the pumpkin is roasting, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions, ensuring it’s al dente (firm to the bite). Drain the pasta and set it aside, drizzling a bit of olive oil over it to prevent sticking.
In a large bowl, combine the cooked pasta with the roasted pumpkin. Sprinkle the dried sage evenly over the mixture and toss everything together gently, ensuring the pasta is well coated with the oil and sage.
Toast the pine nuts in a small pan over medium heat for a few minutes, shaking the pan often to prevent burning. Once they are golden brown and fragrant, add them to the pasta salad for a crunchy texture.
Give the dish a final toss, adjust the seasoning with more salt and pepper if needed, and serve warm or at room temperature.

2. Apple and Cheddar Fall Pasta Salad

This apple and cheddar pasta salad combines crisp apples, sharp cheddar, and a tangy honey-mustard dressing for the perfect mix of sweet and savory. It’s a refreshing, satisfying dish that’s great for lunch or a light dinner.

Ingredients:

8 oz pasta (elbows or farfalle)
1 apple, thinly sliced
1 cup sharp cheddar, cubed
¼ cup honey-mustard dressing
Salt and pepper to taste

Instructions:

Begin by cooking the pasta in a large pot of boiling salted water. Follow the package instructions, but aim for al dente. Once the pasta is cooked, drain it and run cold water over it to cool it down quickly. This also helps stop the cooking process. Set aside to let it cool completely.
While the pasta cools, thinly slice your apple. Choose a firm, sweet-tart variety like Granny Smith or Honeycrisp to add a fresh crunch to the salad. Cube the sharp cheddar into bite-sized pieces, so they mix well with the other ingredients.
In a large serving bowl, combine the cooled pasta, sliced apples, and cheddar cubes. Be sure to toss the ingredients gently so the apples don’t bruise and the cheese stays intact.
Drizzle the honey-mustard dressing over the salad. Start with a quarter cup, but feel free to adjust the amount to suit your taste. If you like a stronger flavor, add more dressing.
Season the salad with salt and pepper to taste, and toss gently to combine all the ingredients. The honey-mustard dressing adds a delightful balance to the sweetness of the apples and the sharpness of the cheddar.
Serve immediately or refrigerate for an hour to let the flavors meld. This fall pasta salad is a delicious way to enjoy fresh, seasonal produce.

3. Butternut Squash and Arugula Fall Pasta Salad

This butternut squash and arugula fall pasta salad is a beautiful blend of sweet and savory flavors, perfect for autumn. The roasted butternut squash adds a caramelized sweetness, while the fresh arugula gives the dish a peppery bite.

Ingredients:

2 cups butternut squash, cubed
8 oz pasta (rigatoni or fusilli)
2 cups fresh arugula
2 tbsp olive oil
2 tbsp balsamic vinegar
Salt and pepper to taste

Instructions:

Start by preheating your oven to 400°F (200°C). Peel the butternut squash and cut it into small cubes, about 1 inch in size. Toss the cubes in a tablespoon of olive oil, making sure they are evenly coated, then season with salt and pepper.
Spread the squash on a baking sheet in a single layer and roast for about 25 minutes. Check halfway through and flip the pieces to ensure even browning. The squash is ready when it’s soft on the inside and caramelized on the outside.
While the squash is roasting, cook the pasta in salted water until al dente. Drain the pasta and set it aside to cool slightly.
Once the squash is done, combine it with the cooked pasta in a large serving bowl. Gently toss the mixture so the squash holds its shape.
Add the fresh arugula to the bowl. The arugula will slightly wilt from the warmth of the pasta and squash, but it will retain its peppery flavor.
Drizzle the pasta salad with balsamic vinegar and the remaining tablespoon of olive oil. Toss everything together gently, and adjust the seasoning with more salt and pepper if needed.
This fall pasta salad can be served warm or chilled, making it versatile for any occasion.

4. Cranberry Walnut Fall Pasta Salad

This cranberry walnut pasta salad is a delicious combination of tart, sweet, and nutty flavors, making it a perfect dish for fall. The dried cranberries add a burst of sweetness, while the toasted walnuts offer a satisfying crunch.

Ingredients:

8 oz pasta (rotini or bowtie)
½ cup dried cranberries
½ cup toasted walnuts
¼ cup crumbled feta cheese
3 tbsp balsamic vinaigrette

Instructions:

Start by cooking the pasta according to the package instructions, making sure it’s al dente. Drain the pasta and rinse it under cold water to cool it quickly. Set aside.
While the pasta is cooking, toast the walnuts. Place the walnuts in a dry skillet over medium heat and toast them for about 5 minutes, stirring frequently to prevent burning. Once they are fragrant and slightly browned, remove them from the heat.
In a large mixing bowl, combine the cooked pasta, dried cranberries, and toasted walnuts. The cranberries add a lovely pop of sweetness that balances the earthy flavor of the nuts.
Crumble the feta cheese into the salad. Feta’s creamy, tangy flavor complements the sweetness of the cranberries and the richness of the walnuts perfectly.
Drizzle the salad with balsamic vinaigrette. Start with three tablespoons, and add more if needed to suit your taste.
Toss everything together gently, ensuring the pasta is evenly coated with the dressing. Let the salad sit for 10-15 minutes to allow the flavors to meld before serving. This fall pasta salad is a wonderful side dish for a holiday meal or a quick, flavorful lunch.

Here’s the continuation with more detailed descriptions and longer instructions:

5. Pasta with Roasted Root Vegetables – Fall Pasta Salad

This fall pasta salad features a hearty mix of roasted root vegetables that are caramelized to perfection. The sweetness of carrots, beets, and parsnips contrasts beautifully with the savory parmesan and pasta. It’s a rustic, filling dish that’s perfect for autumn.

Ingredients:

2 cups root vegetables (carrots, beets, parsnips), chopped
8 oz pasta (penne or rotini)
2 tbsp olive oil
¼ cup grated parmesan
Salt and pepper to taste

Instructions:

Preheat your oven to 425°F (220°C). Begin by chopping the root vegetables into roughly even pieces so they cook uniformly. Aim for bite-sized chunks, around 1 inch.
Toss the chopped vegetables in olive oil, season with salt and pepper, and spread them in a single layer on a baking sheet. Roast for 25-30 minutes, stirring halfway through to ensure even browning. The vegetables should be tender on the inside and slightly crispy on the outside when done.
While the vegetables are roasting, cook the pasta in a large pot of salted boiling water. Follow the package instructions for al dente pasta, usually 8-10 minutes. Once cooked, drain the pasta and drizzle with a bit of olive oil to keep it from sticking. Set aside.
Once the root vegetables are roasted to perfection, transfer them to a large mixing bowl. Add the cooked pasta and toss gently to combine.
Grate fresh parmesan cheese over the pasta salad. The warm vegetables and pasta will slightly melt the cheese, adding a savory richness to the dish.
Taste the salad and adjust seasoning if needed. You can add more salt, pepper, or even a splash of olive oil if the salad feels dry. Serve warm or at room temperature.

This easy fall pasta salad is perfect for busy days when you want something simple yet packed with the rich flavors of autumn.

6. Brussels Sprouts and Bacon Fall Pasta Salad

This Brussels sprouts and bacon fall pasta salad is a savory, satisfying dish that’s perfect for autumn. The crispy Brussels sprouts, salty bacon, and tender pasta create a perfect balance of textures and flavors. It’s ideal for serving warm as a side or main dish.

Ingredients:

1 lb Brussels sprouts, halved
6 strips of bacon, cooked and crumbled
8 oz pasta (fusilli or penne)
2 tbsp olive oil
1 tbsp Dijon mustard
Salt and pepper to taste

Instructions:

Preheat your oven to 400°F (200°C). Trim the Brussels sprouts by cutting off the tough ends and halving them. Toss them in olive oil, season with salt and pepper, and spread them on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until they are crispy and golden brown on the outside and tender on the inside.
While the Brussels sprouts are roasting, cook the bacon in a skillet over medium heat until crispy. Transfer the bacon to a paper towel-lined plate to drain, then crumble it into small pieces once cooled.
In the meantime, bring a large pot of salted water to a boil and cook the pasta until al dente. Drain the pasta and let it cool slightly.
In a large mixing bowl, combine the cooked pasta, roasted Brussels sprouts, and crumbled bacon. Toss gently to combine, being careful not to break up the Brussels sprouts too much.
In a small bowl, whisk together 2 tablespoons of olive oil and 1 tablespoon of Dijon mustard to create a simple, tangy dressing. Drizzle the dressing over the pasta salad and toss again to evenly coat all the ingredients.
Adjust seasoning with additional salt and pepper, if needed. Serve the salad warm or at room temperature for the best flavor.

7. Pasta Salad with Pears and Gorgonzola – Fall Twist

This pasta salad is a beautiful blend of juicy pears, creamy gorgonzola, and tender pasta, all tossed in a light balsamic dressing. The sweet and savory combination makes this dish an elegant yet easy fall recipe.

Ingredients:

8 oz pasta (farfalle or fusilli)
1 ripe pear, thinly sliced
½ cup crumbled gorgonzola cheese
2 tbsp balsamic vinegar
2 tbsp olive oil
Salt and pepper to taste

Instructions:

Begin by cooking the pasta in a large pot of salted boiling water until al dente. Once cooked, drain the pasta and rinse it under cold water to cool it down quickly. Set aside.
While the pasta is cooling, thinly slice the pear. You can use a firm but ripe variety like Bosc or Bartlett for the perfect texture and sweetness.
In a large bowl, combine the cooled pasta with the sliced pears. The sweetness and crispness of the pear will complement the other ingredients beautifully.
Add the crumbled gorgonzola cheese to the salad. Gorgonzola’s creamy, tangy flavor is a great match for the sweet pears and savory pasta.
In a small bowl, whisk together the balsamic vinegar and olive oil. Drizzle this simple dressing over the salad, then toss everything together gently to avoid breaking up the pears or crumbling the cheese too much.
Season with salt and pepper to taste, and serve immediately or refrigerate for a more chilled salad. This pasta salad is perfect as a light fall lunch or a unique side dish.

8. Kale and Sweet Potato Fall Pasta Salad

This kale and sweet potato pasta salad is packed with nutrients and flavor. The roasted sweet potatoes provide a caramelized sweetness, while the kale adds a hearty, slightly bitter note. A creamy tahini dressing ties everything together.

Ingredients:

2 cups sweet potatoes, cubed
8 oz pasta (penne or rigatoni)
2 cups kale, chopped
2 tbsp tahini
2 tbsp lemon juice
Salt and pepper to taste

Instructions:

Preheat your oven to 400°F (200°C). Peel and cube the sweet potatoes into bite-sized pieces. Toss them in olive oil, season with salt and pepper, and spread them out on a baking sheet. Roast for about 25 minutes, stirring halfway through, until they are tender and slightly caramelized on the edges.
While the sweet potatoes are roasting, cook the pasta according to the package instructions. Drain the pasta and set it aside to cool slightly.
Prepare the kale by removing the tough stems and chopping the leaves into bite-sized pieces. Massage the kale with a little olive oil for a minute or two to soften the leaves and make them easier to eat.
In a large bowl, combine the cooked pasta, roasted sweet potatoes, and kale. Toss gently to mix the ingredients.
In a small bowl, whisk together the tahini and lemon juice to create a creamy, slightly tangy dressing. If the dressing is too thick, add a tablespoon of water to thin it out.
Drizzle the tahini dressing over the pasta salad and toss until everything is evenly coated. Adjust the seasoning with more salt and pepper, if needed, and serve this fall pasta salad warm or at room temperature.

9. Roasted Red Pepper and Goat Cheese Fall Pasta Salad

This roasted red pepper and goat cheese pasta salad is creamy, tangy, and full of flavor. The smoky roasted peppers pair beautifully with the rich goat cheese, making this dish a perfect fall salad.

Ingredients:

8 oz pasta (fusilli or penne)
2 roasted red peppers, sliced
½ cup crumbled goat cheese
2 tbsp olive oil
Salt and pepper to taste

Instructions:

Start by cooking the pasta in salted water until al dente. Once cooked, drain and rinse the pasta under cold water to cool it down and prevent sticking. Set aside.
If you’re using jarred roasted red peppers, drain and slice them into thin strips. If roasting your own, preheat your oven to 450°F (230°C), place the peppers on a baking sheet, and roast for 20-25 minutes until the skins are charred. Once roasted, place the peppers in a sealed plastic bag for 10 minutes to steam. Then peel off the charred skins, remove the seeds, and slice.
In a large mixing bowl, combine the cooked pasta and roasted red pepper slices. Toss gently to combine.
Crumble the goat cheese over the salad. The creamy, tangy flavor of the goat cheese balances out the sweetness of the roasted peppers.
Drizzle the olive oil over the salad, and season with salt and pepper to taste. Toss everything together gently to coat the pasta evenly.
Serve this pasta salad chilled or at room temperature, allowing the flavors to meld together for a few minutes before serving.

10. Spicy Roasted Cauliflower and Pasta Salad

This spicy roasted cauliflower pasta salad brings a kick to your fall table. The roasted cauliflower is seasoned with spices, giving it a unique flavor profile that pairs wonderfully with pasta and a zesty dressing.

Ingredients:

1 head of cauliflower, cut into florets
8 oz pasta (farfalle or penne)
2 tbsp olive oil
1 tsp smoked paprika
½ tsp cayenne pepper
¼ cup tahini
2 tbsp lemon juice
Salt and pepper to taste

Instructions:

Preheat your oven to 425°F (220°C). Toss the cauliflower florets in olive oil, smoked paprika, cayenne pepper, salt, and pepper until well coated. Spread them on a baking sheet in a single layer.
Roast the cauliflower for 25-30 minutes until it’s tender and slightly caramelized, stirring halfway through to ensure even roasting.
Meanwhile, cook the pasta according to package instructions in a large pot of salted water. Once done, drain the pasta and set it aside to cool slightly.
In a small bowl, whisk together the tahini, lemon juice, and a tablespoon of water to thin it out slightly. This will be your creamy dressing. Adjust the consistency by adding more water if necessary.
In a large mixing bowl, combine the cooked pasta and roasted cauliflower. Drizzle the tahini dressing over the mixture and toss gently to coat everything evenly.
Taste and adjust the seasoning with salt and pepper as needed. This spicy roasted cauliflower and pasta salad can be served warm or chilled and is perfect for those who enjoy a little heat!

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