Autumn Harvest Fall Pasta Salad

This Autumn Harvest Fall Pasta Salad is the perfect cozy dish for a crisp evening, combining sweet roasted butternut squash and a tangy maple dijon dressing. It’s a simple, beautiful recipe that feels like a celebration of the season in a single bowl. This fall pasta is wonderful served warm or chilled, making it one of my favorite versatile autumn side dishes.

I still smell the woodsmoke on my dad James’s flannel shirt as he’d come inside from raking leaves. He’d be drawn to the kitchen by the scent of roasting squash, and we’d share a warm bowl of this pasta salad. It’s the simple, comforting taste of home.

The Little Things That Make This Salad Special

• Roast for Flavor: Roasting the butternut squash until it’s tender and caramelized is key to bringing out its natural sweetness, which is a cornerstone of this fall pasta salad.
• Pasta Choice Matters: Use a short pasta shape like rotini or fusilli. Their nooks and crannies are perfect for catching the delicious maple dijon dressing and smaller ingredients.
• Dress it Warm: Tossing the pasta with about two-thirds of the dressing while it’s still slightly warm helps the noodles absorb the flavor more effectively.
• Balance is Everything: The combination of sweet squash and cranberries, savory herbs, crunchy pecans, and tangy dressing creates a well-rounded and satisfying dish.
• Make it Ahead: This fall pasta salad can be prepared in advance, making it an excellent choice for meal prep or gatherings. If you do, save the remaining dressing and the pecans to add just before serving.

What You’ll Need From Your Kitchen

• 3 cups rotini or fusilli pasta
• 2 cups butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1 teaspoon maple syrup
• ½ teaspoon cinnamon
• Salt and black pepper, to taste
• ½ cup dried cranberries
• ½ cup chopped pecans, toasted
• 2 tablespoons chopped fresh parsley or thyme
• Optional: ½ cup crumbled feta or goat cheese for a delicious cranberry cheese combination.

For the Maple Dijon Harvest Pasta Salad Dressing:

• ¼ cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 clove garlic, minced
• ½ teaspoon dried thyme
• Salt and pepper, to taste

Step-by-Step, From My Kitchen to Yours

First, The Heart of the Dish: Roasting the Squash

Preheat your oven to 400°F (200°C). On a baking sheet, toss the cubed butternut squash with olive oil, maple syrup, cinnamon, salt, and pepper. Spread it in a single layer and roast for 20–25 minutes until it’s tender and nicely caramelized. Sarah’s Tip: Don’t overcrowd the pan! Giving the squash space allows it to roast beautifully instead of steaming.

Next, Giving the Pasta a Perfect Boil

While the squash is roasting, cook your pasta in a large pot of well-salted water according to the package directions. For a pasta salad, I like to cook it just a minute past al dente so it holds its texture when cooled. Drain it well and rinse with cold water to stop the cooking process.

Now, For the Drizzle That Ties It All Together

In a small bowl, whisk together all the dressing ingredients: olive oil, apple cider vinegar, Dijon mustard, honey, minced garlic, thyme, salt, and pepper. Sarah’s Tip: I love making dressings in a mason jar. Just add everything, seal the lid tightly, and shake vigorously until it’s all blended together!

The Final Step: Creating Harmony in the Bowl

In a large serving bowl, combine the cooked pasta, the beautifully roasted squash, dried cranberries, toasted pecans, and fresh parsley. Pour the maple dijon dressing over the top and toss gently until everything is evenly coated. Sarah’s Tip: For the best flavor, I like to add most of the dressing while the pasta and squash are still a little warm.

And Finally, Serving Up Your Bowl of Comfort

You can serve this wonderful fall pasta salad immediately while it’s slightly warm, or chill it for a refreshing lunch. It’s one of those fall pasta salad recipes that’s just as good the next day.

A Gentle Note on Nutrition

Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and quantities used. This is intended as a general guide.

Simple Swaps for a Lighter Touch

• Whole Wheat Pasta: For an increase in fiber, swap out the traditional pasta for a whole wheat or legume-based option like chickpea or lentil pasta.
• Reduce the Sweetness: If you’re watching your sugar intake, you can reduce the amount of maple syrup and honey or substitute them with a sugar-free alternative.
• Add Leafy Greens: To boost the nutrient content, feel free to toss in a few handfuls of spinach or arugula with the warm pasta to let it wilt slightly.

Ways to Share This Bowl of Autumn

• With Grilled Chicken: This salad pairs beautifully with simple grilled chicken for a light yet satisfying meal.
• As a Holiday Side: This makes a perfect addition to a Thanksgiving or holiday table. Its festive colors and flavors complement roasted turkey or ham wonderfully.
• Add a Creamy Cheese: For a richer flavor and to hit that “cranberry cheese” note, gently fold in crumbled feta or goat cheese just before serving. The creamy tang is a perfect counterpoint to the sweet squash.

A Few Common Stumbles & How to Avoid Them

• Overcooking the Pasta: Mushy pasta can ruin a salad. Be sure to cook it until it’s just tender with a slight bite (al dente). Rinsing it with cold water helps stop the cooking process.
• Under-Roasting the Squash: The squash needs to be fully tender and have those lovely caramelized edges for the best flavor and texture. Don’t pull it from the oven too early!
• Dressing the Salad Too Late: Adding the dressing while the pasta is still warm allows it to absorb all the delicious flavors of the vinaigrette. Waiting until it’s completely cold can result in a less flavorful dish.

How to Keep Your Salad Fresh for Later

This Autumn Harvest Fall Pasta Salad can be stored in an airtight container in the refrigerator for up to 4 days. If you plan to make it ahead of time, I recommend leaving out the pecans and adding them just before serving to keep them crunchy. The salad might absorb the dressing as it sits, so you can reserve a little extra to toss with the leftovers before enjoying.

From My Kitchen to Yours

This dish is a taste of autumn in every bite, a simple melody of sweet and savory that warms the soul. I hope this fall harvest pasta salad brings as much comfort and joy to your table as it does to mine. May it be the backdrop for your own beautiful memories in the making.

A Few Questions You Might Have

Can I prepare this salad a day or two ahead?

Absolutely! This is a great recipe to make ahead. You can prepare it up to two days in advance and store it in the fridge. For the best results, keep the pecans and a little of the dressing separate, and toss them in just before serving.

Can I use a different kind of squash?

Yes, you can. Sweet potatoes would be a wonderful substitute and would roast in a similar amount of time. Acorn or delicata squash would also work well.

How can I make this recipe vegan?

To make this fall pasta salad vegan, simply substitute the honey in the dressing with an equal amount of maple syrup or agave nectar. The rest of the ingredients are naturally plant-based.

Autumn Harvest Fall Pasta Salad

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• Author: Sarah
• Total Time: 45 minutes
• Yield: 4–6 servings 1x
• Diet: Vegetarian

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Description

A cozy autumn pasta salad with roasted butternut squash, tangy maple dijon dressing, and the perfect balance of sweet, savory, and crunchy fall flavors.

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Ingredients

Scale 1x2x3x

• 3 cups rotini or fusilli pasta
• 2 cups butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1 teaspoon maple syrup
• ½ teaspoon cinnamon
• Salt and black pepper, to taste
• ½ cup dried cranberries
• ½ cup chopped pecans, toasted
• 2 tablespoons chopped fresh parsley or thyme
• Optional: ½ cup crumbled feta or goat cheese
• For the Maple Dijon Dressing:
• ¼ cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 clove garlic, minced
• ½ teaspoon dried thyme
• Salt and pepper, to taste

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Instructions

1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, maple syrup, cinnamon, salt, and pepper. Roast for 20–25 minutes until tender and caramelized.
2. Cook pasta in salted water according to package directions. Drain and rinse with cold water to stop cooking.
3. Whisk together olive oil, apple cider vinegar, Dijon mustard, honey, garlic, thyme, salt, and pepper to make the dressing.
4. In a large bowl, combine pasta, roasted squash, cranberries, pecans, and parsley. Pour dressing over and toss gently to coat.
5. Serve warm or chilled. Optionally, top with feta or goat cheese before serving.

Notes

Store leftovers in an airtight container for up to 4 days. Add pecans and a bit of reserved dressing just before serving for best texture.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Salad
• Method: Roasted & Tossed
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 320
• Sugar: 10g
• Sodium: 210mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 4g
• Protein: 7g
• Cholesterol: 0mg

Keywords: fall pasta salad, butternut squash, maple dijon dressing, autumn recipe, Thanksgiving side