Fall Pasta Salad Recipe

When I want all the fall flavors in one bowl, I make my delicious Fall Pasta Salad. It is a quick and easy recipe loaded with butternut squash, broccoli, celery, pomegranate seeds, pecans, and rotini pasta. I finish it with a sweet and tangy dressing that elevates the flavors in the best way.

If I get the chance to toss all my favorite ingredients like roasted butternut squash and goat cheese into one big bowl and finish it with a light dressing, I am definitely all in! That is exactly what inspired me to create this recipe for the fall season. It is colorful, full of texture, and everything I love about seasonal salads. I am planning to take it to a friend’s dinner next week, and I already know it will be a hit. I am also bringing a few other fall favorites, like my classic pumpkin cheesecake and my impressive apple tart, which she asked me to make again after trying it and absolutely loving it. I mean, I can’t blame her, it looks beautiful on the table and tastes delicious!

For my fall pasta, I combine the most flavorful ingredients, and I am never shy about using plenty of them, so you should not be either. I shared the amounts I use, but if you want to toss in a few extras, go for it. The part that makes this salad truly delicious is the dressing I make from scratch because everything tastes better fresh, right? Follow my recipe and I promise your family and friends will ask for seconds, so I highly recommend making an extra batch just in case. I also like adding some protein, such as leftover baked chicken breasts, to make it a hearty main dish for busy days.

Why you will love this recipe 

• All the fall flavors in one bowl: I love how this salad mixes roasted butternut squash, broccoli, and sweet pomegranate seeds into one colorful healthy dish.
• Quick, easy, and fresh: I can make this pasta salad in no time, and the light dressing keeps it bright and flavorful. All my ingredients are also fresh which is key!
• Great for sharing: It is perfect for weeknight dinners or I also recommend serving on Thanksgiving and why not for Christmas too. I often make a big batch because everyone goes back for seconds.
• Customizable and hearty: I sometimes add rotisserie chicken or swap in different veggies depending on what I have on hand. It always works great and makes a complete meal that my family loves.

What you will need

Salad ingredients:

• Vegetables: I roast the butternut squash. I keep the broccoli and celery raw and chopped for a nice crunch in the salad.
• Protein, cheese and nuts: I mix in chickpeas, diced goat cheese, and pecans.
• Fresh toppings: I toss in pomegranate seeds, red onion, and parsley for freshness. They add a nice contrast to the roasted vegetables.
• Seasoning and spices: I use olive oil, salt, pepper, cinnamon, and nutmeg.
• Pasta: I like using rotini pasta because it catches the dressing and mix-ins so well.

Dressing ingredients:

• Oil and vinegar: Olive oil and apple cider vinegar make the smooth and tangy foundation for the dressing.
• For richness: I use dijon mustard, grated garlic, and molasses to add body and depth to my salad.
• Sweet touch: Pure maple syrup is what I like to use to balance the vinegar and mustard.
• Warm fall spices: Cinnamon and nutmeg add a comforting autumn taste.
• Simple seasoning: A pinch of kosher salt and black pepper are always a must.

How to make

Roast the squash: I start by preheating the oven to 400 degrees F. Then, I toss the butternut squash chunks with olive oil, cinnamon, nutmeg, salt, and pepper, spread them in a single layer on a baking sheet, and bake for about 35 to 40 minutes until they are tender when pierced with a fork.

Cook the pasta: While the squash is roasting, I cook the pasta according to the package directions until it is al dente. Then I rinse it in cold water and let it cool for a few minutes.

Combine the ingredients: I add the cooked pasta, roasted squash, and all the remaining ingredients to a large bowl. Then I toss everything gently until it is evenly mixed and coated.

Make the dressing: I whisk all the dressing ingredients together in a small bowl until smooth and well combined.

Combine and serve: I pour the dressing over the salad and stir gently until everything is evenly coated. Then I serve it right away while it is fresh and flavorful.

Expert tip

Let the pasta cool

After making this fall pasta salad many times, my best tip is to let the pasta cool completely before adding the dressing. From my experience, when the pasta is still warm, it absorbs too much dressing and the salad ends up dry. Trust me, you do not want that! Letting it cool keeps everything fresh, full of flavor, and with the perfect texture to serve to your family and friends.

More tips to consider:

• I roast the squash until it is golden and soft. A little caramelization makes the flavor so much better.
• I use freshly grated nutmeg instead of ground because it adds a gentle warmth that makes the dressing taste fresh and rich.
• I always cook the pasta just until al dente, then rinse it in cold water to stop the cooking and keep it firm.
• I toss the salad right before serving so the ingredients stay bright and crisp. If made too early, the pasta can absorb the dressing.
• When I make this for dinner, I add some cooked chicken or turkey to make it more filling for the whole family.
• I sprinkle a few extra pomegranate seeds on top before serving because they make the salad colorful and fresh-looking.

Recipe variations and add-ins:

• Autumn apple: I like to toss in one diced sweet apple and a handful of walnuts. It adds a fresh crunch that pairs so well with the butternut squash.
• Maple bacon mix: I cook 3 slices of bacon until crispy and crumble them into the salad. The sweet maple dressing and salty bacon make the best combo.
• Cranberry turkey version: I mix in 1 cup of shredded leftover turkey and extra dried cranberries. It makes a perfect post-holiday meal that everyone loves.
• Roasted brussels addition: I roast 1 cup of brussels sprouts with the squash for more earthy flavor.
• Make it creamy: I double the goat cheese and mix it while the pasta is still slightly warm. It melts just a bit and makes the whole salad richer and creamier.

Serving suggestions:

When I make this Fall Pasta Salad for the holidays, it always ends up at the center of the table next to my oven roasted turkey breast with honey orange sauce. The dressing pairs so well with the citrus from the turkey, and I love that it adds a burst of color to the plate. I usually sprinkle a few roasted pumpkin seeds on top for extra crunch, and it looks so festive that everyone wants a scoop before I even serve the main course.

During Thanksgiving or Christmas, I also prep this salad ahead of time and serve it cold next to my slow cooker turkey breast. It balances the warm dishes on the table perfectly, especially with a slice of cranberry orange bread with orange glaze for dessert. My family loves this combo!

How to store leftovers:

• Store: I like to keep the pasta and dressing separate so the salad stays fresh and crisp. I store each in airtight containers in the fridge for up to 5 days.
• Freeze: When I have leftovers, I freeze them in portions for up to three months. It is so handy for busy weeks.
• Thaw: I always let it thaw slowly in the fridge overnight before serving.
• Reheat: I do not reheat this one. It tastes best chilled and straight from the fridge.

Frequently asked questions

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