Fall Pasta Salad Recipe

My fall pasta salad recipe fits an entire harvest into one delicious meal, featuring butternut squash, Brussels sprouts, and diced Honeycrisp apples. Topped with a honey Dijon vinaigrette, this pasta salad is the perfect mix of sweet and savory. 

Fall harvest pasta salad

Pasta salad is more than a summer barbeque side – it can be delicious anytime of the year when it’s made from fresh, seasonal produce.

I’ve shared both my Spring Pasta Salad and Summer Pesto Pasta Salad recipes in the past, but today’s version is perfect for the cooling weather. 

My fall pasta salad is made with seasonal ingredients like dried cranberries, chopped pecans, and winter squash. Fresh thyme gives it that classic fall harvest flavor, with salty goat cheese crumbles adding a salty brightness.

I top it all off with a sweet and savory honey Dijon vinaigrette for a combination that will make your taste buds sing!

Learn how to make my fall harvest pasta salad for a tasty lunch that’s perfect for meal prep.

Ingredients needed

Here’s a little bit on everything that goes into my fall harvest pasta salad:

Fall pasta salad

• Bowtie pasta: The base of this pasta salad is 1 lb of bowtie pasta. You can swap for the noodle of your choice; fusilli would be just as nice!
• Butternut squash: Butternut squash tastes sweet, nutty, and creamy in this dish. I add 3 cups, diced small.
• Brussels sprouts: I also include 2 cups of thinly sliced Brussels sprouts for extra nutrition. They’re oven-roasted until browned for the best flavor possible.
• Honeycrisp apple: 1 large Honeycrisp apple adds a subtle sweetness and welcome crunch to this pasta salad. 
• Dried cranberries: Cranberries are the perfect fall salad ingredient! This dish calls for one cup. 
• Goat cheese crumbles: While fall-inspired ingredients can lean a bit heavy or overly spiced, goat cheese helps break up these flavors. I use 4 oz. of goat cheese crumbles for a fresh tang. 
• Pecans: 1 cup chopped pecans adds a nutty crunch to this salad (another fall classic!). 
• Onion: I include ½  small diced onion. I prefer red, though you can also use yellow onion or a shallot. 
• Fresh thyme: This salad is finished with 3 tablespoon chopped fresh thyme, pairing perfectly with our warm butternut squash and roasted Brussels sprouts. 

Honey dijon vinaigrette 

• Avocado oil: I start this vinaigrette with ½ avocado oil or olive oil. 
• Red wine vinegar: ⅓ cup red wine vinegar adds acidity and sweetness to this dressing. 
• Dijon mustard: I love adding dijon mustard to salad dressings for its depth of flavor; this recipe calls for 2 tbsp. 
• Honey: 2 tablespoon of honey provides just enough sweetness.
• Garlic: I include 1 minced clove of garlic for aromatics.
• Salt and pepper: 1 teaspoon salt and ½ teaspoon pepper act as flavor enhancers, making this dressing even more tasty!

Kitchen tools required

To make this fall pasta salad recipe, you’ll need a few kitchen essentials. 

• Saucepan
• Colander
• Cutting board + kitchen knife
• Baking tray
• Large serving bowl
• Whisk
• Glass measuring cup

You’ll also need a few measuring cups, including 1 cup, ½ cup, ⅓ cup, 1 tbsp, 1 tsp, and ½ tsp. 

How to make fall harvest pasta salad

First up, cook 1 lb of bowtie pasta according to the directions on the package. Drain, then lightly toss your pasta with olive oil to prevent the noodles from sticking together. 

Dice 3 cups of butternut squash and thinly slice 3 cups of Brussels sprouts. Toss your vegetables in a bit of olive oil and roast in the oven at 425°F for 20 minutes, or until they’re cooked through. Set them aside to cool. 

Chop your remaining ingredients, including 1 large diced honeycrisp apple, ½ small diced onion, and 3 tablespoon chopped fresh thyme. 

Add prepared pasta, roasted squash, Brussels sprouts, apple, onion, and thyme to a large serving bowl. Top it with 1 cup of dried cranberries and 1 cup of chopped pecans. Mix your ingredients until combined. 

Finally, whisk together the dressing ingredients in a large glass measuring cup. This includes ½ cup avocado oil, ⅓ cup red wine vinegar, 2 tablespoon dijon mustard, 2 tablespoon honey, 1 clove minced garlic,1 teaspoon salt, and ½ teaspoon pepper. 

Pour the dressing over your salad, toss well until combined, and season with salt and pepper to taste. 

Step-by-step Instructions on how to make a Fall Pasta Salad

Recipe tips

Below are some common fall pasta salad questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!

How to serve fall pasta salad 

Serve this pasta salad chilled or at room temperature. It makes a great lunch as is, full of colorful vegetables and protein from chopped pecans. 

This pasta salad would also make a tasty side to a seasonal main. Try it with oven-roasted chicken, butternut squash soup, or sweet Italian sausage chili. 

Finally, if you’re looking for a dessert that fits the fall vibes, follow this pasta salad with any of these delicious options:

• Apple Crumble Pie
• Pumpkin Swirl Cheesecake 
• Easy Pumpkin Snickerdoodles

Can I make fall pasta salad dairy-free?

Since this pasta salad has a vinegar-based dressing, it can be made dairy-free with just one substitution. 

Omit or swap your goat cheese crumbles for a dairy-free alternative; Daiya makes Goat Cheeze Crumbles that are spookily similar to the real thing!

Serving a vegan crowd? Make sure to swap out 2 tablespoon of honey for 2 tablespoon of maple syrup for a 100% plant-based meal. 

Storing leftovers

Store leftover pasta salad in an airtight container, refrigerating for up to 5 days (if it smells or looks funky, toss it!). 

This recipe is great for meal prep, as the dressing is vinegar-based and keeps longer than dairy-based varieties. Store your pasta salad in mason jars or other individual containers for an easy lunch, all week long.

If you liked this recipe, you’ll want to try these!

Love this easy fall recipe? Try any of these seasonal options:

• Fall Harvest Salad
• Classic Ground Beef Chili Recipe
• Fall Apple Turkey Burgers
• Pumpkin Streusel Bread
• Crockpot BBQ Pulled Pork

All recipes by Erin Morrissey and Photos by Sierra Inn