When cooler air rolls in and leaves turn golden, our cravings naturally shift toward cozy, comforting, and seasonal foods. Fall Harvest Pasta Salad is the perfect answer to that craving — a vibrant, hearty, and flavor-packed dish that captures the very essence of autumn. This recipe blends roasted vegetables, tender pasta, crunchy nuts, sweet dried fruit, and a tangy-sweet maple Dijon dressing into one unforgettable bowl.

Unlike traditional pasta salads that lean heavily into summer flavors, this autumn pasta salad is warm, grounding, and satisfying while still being fresh and colorful. It works just as beautifully served warm as it does chilled, making it an incredibly versatile dish for busy weeknights, holiday gatherings, potlucks, and make-ahead lunches.

This recipe was designed to be approachable, adaptable, and deeply flavorful without being heavy. Each ingredient has a purpose: the pasta provides structure, roasted butternut squash adds caramelized sweetness, cranberries offer a chewy tart contrast, pecans bring crunch, and goat cheese melts slightly into the dressing for creamy richness. Tying it all together is a maple Dijon vinaigrette that balances sweet, tangy, and savory notes perfectly.

Whether you’re hosting a fall dinner party, preparing a Thanksgiving side dish, or simply looking for new autumn dinner inspiration, this Fall Harvest Pasta Salad deserves a spot on your table.

Why You’ll Love This Fall Harvest Pasta Salad

There are countless reasons this recipe becomes a seasonal favorite year after year:

It’s packed with fall flavors without being heavy or overly rich
Delicious served warm, room temperature, or chilled
Perfect as a side dish or light main course
Easily customizable for vegetarian, gluten-free, or dairy-free needs
Ideal for meal prep — flavors improve as it sits
Looks stunning on the table thanks to warm autumn colors

This dish proves that pasta salad doesn’t have to be boring. With thoughtful ingredient choices and a balanced dressing, it becomes something truly special.

Ingredients

For the Pasta Salad

Rotini or fusilli pasta
Butternut squash, peeled and cubed
Olive oil
Salt
Black pepper
Baby spinach
Dried cranberries
Chopped pecans, lightly toasted
Crumbled goat cheese

For the Maple Dijon Dressing

Olive oil
Dijon mustard
Pure maple syrup
Apple cider vinegar
Garlic, finely minced
Salt
Black pepper

Instructions

Preheat your oven and prepare a baking sheet with parchment paper.
Toss cubed butternut squash with olive oil, salt, and pepper. Spread evenly on the baking sheet and roast until tender and caramelized. Set aside to cool slightly.
Cook pasta in generously salted water until al dente. Drain and rinse briefly with cool water to stop cooking.
In a small bowl or jar, whisk together olive oil, Dijon mustard, maple syrup, apple cider vinegar, garlic, salt, and pepper until emulsified.
In a large mixing bowl, combine cooked pasta, roasted butternut squash, dried cranberries, pecans, and baby spinach.
Pour dressing over the salad and gently toss until evenly coated.
Fold in crumbled goat cheese just before serving to maintain texture.
Taste and adjust seasoning as needed. Serve warm or chilled.

Pro Tips for the Best Autumn Pasta Salad

Roast until caramelized: Deep golden edges on the squash add maximum flavor.
Salt your pasta water well: This seasons the dish from the inside out.
Add greens last: Spinach wilts quickly and should be folded in gently.
Toast the nuts: A few minutes in a dry pan brings out incredible depth.
Let it rest: Allowing the salad to sit for 15–20 minutes enhances flavor absorption.

Easy Variations

Add protein: Grilled chicken, roasted turkey, or chickpeas work beautifully.
Swap the cheese: Feta or shaved parmesan are great alternatives.
Make it vegan: Skip cheese or use a dairy-free alternative.
Try different veggies: Roasted Brussels sprouts or sweet potatoes fit perfectly.
Gluten-free: Use gluten-free pasta with no other changes needed.

Serving Suggestions

This Fall Harvest Pasta Salad pairs wonderfully with:

Roasted chicken or turkey
Grilled sausages
Baked salmon
Holiday spreads and potlucks
Lunch meal prep containers

It’s hearty enough to stand alone yet versatile enough to complement almost any fall entrée.

A Little Seasonal Inspiration

Harvest-style salads have long been popular in American autumn cuisine, especially in regions where squash, nuts, and apples dominate fall harvests. This pasta salad pays homage to those flavors while modernizing the presentation into a dish that feels both nostalgic and fresh.

Make-Ahead & Storage Tips

Store in an airtight container for up to 4 days in the refrigerator.
Add fresh spinach and cheese just before serving if making far ahead.
Dressing can be made up to 5 days in advance and stored separately.

Final Thoughts

If you’re searching for a dish that truly captures the comfort and beauty of fall, this Fall Harvest Pasta Salad delivers on every level. It’s colorful, nourishing, and layered with textures and flavors that feel cozy yet fresh. One bite, and it’s easy to see why this recipe becomes a seasonal staple.

Fall Harvest Pasta Salad

A hearty autumn pasta salad made with roasted butternut squash, cranberries, pecans, spinach, goat cheese, and a maple Dijon dressing.

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Prep Time 20

Cook Time 25

Total Time 45

Servings: 6 servings

Course: Salad, Side Dish

Cuisine: American, Autumn

Calories: 380

Ingredients Equipment Method Notes