This fall pasta salad is bursting with seasonal flavors like roasted sweet potatoes, tart cranberries, and crunchy pumpkin seeds all tossed in a sweet-tangy maple balsamic vinaigrette.
It's an easy, make-ahead side dish that can be served warm or chilled. I make this harvest pasta salad every autumn for family gatherings, and it always earns a spot on our Thanksgiving table!
Save this Recipe!
I'll email this recipe to you, so you can come back to it later!
Jump to:
Perfect Thanksgiving Pasta Salad for Fall Gatherings
Whether you're planning your Thanksgiving menu, prepping lunch for the week, or bringing a crowd-pleasing dish to a fall potluck, this roasted veggie pasta salad is one of my favorite fall recipes because it delivers cozy autumn flavor in every bite.
I love making pasta salads in the summer (hello, Mexican street corn pasta salad!), but when the weather cools off, I crave something a little cozier.
This easy fall pasta salad recipe is the answer! It's ready in 30 minutes, made with simple ingredients, and packed with classic fall flavors.
And that maple balsamic vinaigrette? It's the perfect finishing touch that brings everything together.
- Pasta: Choose a pasta like rotini or bowtie - their ridges help catch the dressing and toppings for more flavor in every bite.
- Sweet potatoes: Peel and chop uniformly into ½-inch cubes, similar to my air fryer sweet potato cubes, so they roast evenly. Their natural sweetness balances the salty pancetta and tangy vinaigrette.
- Shaved Brussels sprouts roast quickly and add crunch. If you prefer larger pieces, halve them and increase the cook time slightly.
- Pancetta adds a savory, salty flavor and a crispy texture. Its rich taste complements the sweetness of the sweet potatoes and the tartness of the cranberries.
- Dried cranberries add chewy sweetness and a pop of color.
- Pumpkin seeds bring a nutty crunch that screams "fall." Toast lightly for extra flavor before adding to the salad.
- Goat cheese is creamy, tangy, and ties all the flavors together. Crumble it just before serving so it stays distinct in texture.
- Seasonings: thyme, garlic powder, onion powder, salt, and black pepper.
- Maple balsamic vinaigrette is a homemade dressing made with pure maple syrup, balsamic vinegar, Dijon mustard, shallot, and olive oil. It's sweet, tangy, and perfectly coats the pasta and veggies.
Substitutions and Variations
One of the things I love most about this roasted vegetable pasta salad is how easy it is to mix and match ingredients. Here are a few fun ways you can make it your own:
Swap the veggies. No sweet potatoes on hand? Try roasted butternut squash, carrots, or parsnips instead. They'll all bring that same caramelized, cozy flavor to the salad.
Don't want to shred Brussels sprouts? If you prefer larger pieces of Brussels sprouts, they can be halved or quartered. Just add a few extra minutes to the cook time.
Add a protein. Turn this salad into a hearty main dish by adding leftover turkey, grilled chicken, or even roasted chickpeas for a vegetarian option.
Thick cut bacon works perfectly in place of pancetta since both come from pork belly and bring that salty and savory flavor.
Try a new mix-in. Swap the dried cranberries for dried cherries or pomegranate arils for a fresh, tart twist. You can also try other types of seeds and nuts, like sunflower seeds or walnuts.
How to Make Fall Pasta Salad
Step 1: Preheat the oven and cook pasta according to package directions.
On a sheet pan, add chopped sweet potatoes, shaved Brussels sprouts, and pancetta. Drizzle with olive oil and seasonings and roast until veggies are tender.
Step 2: To a small bowl, add all the vinaigrette ingredients expect olive oil and salt.
Slowly drizzle in olive oil while whisking to create the vinaigrette. Add salt to taste then stir to combine.
You can also add all the ingredients to a salad dressing shaker and shake until emulsified.
Step 3: When pasta is cooked, drain it in a colander and rinse with cold water.
Step 4: To a large mixing bowl, add pasta, roasted vegetables, cranberries, pumpkin seeds, and goat cheese. Gently toss to combine.
Step 5: Slowly pour homemade maple balsamic vinaigrette over the roasted veggie pasta salad and toss to combine. Start with half and add more as desired to prevent over dressing.
Serve warm, cool, or at room temperature, depending on preference.
Pro Tips
Cook the pasta to al dente and rinse it under cold water immediately after draining to stop the cooking process. This helps maintain its firmness when mixed with other ingredients.
Season each component (pasta, vegetables, and dressing) with salt and pepper throughout the cooking process. Proper seasoning enhances the overall flavor and ensures that every bite is delicious.
Take care not to over-dress this pasta salad with too much dressing. Start with half the vinaigrette and add more to taste.
Serving Suggestions
This fall harvest pasta salad was made for cozy gatherings and holiday tables. It's one of my go-to Thanksgiving sides, but it's equally perfect for potlucks and fall dinners with friends.
I love pairing this autumn pasta salad with juicy air fryer turkey tenderloin and roasted carrots and mushrooms for a lighter holiday spread.
Or, serve it alongside comforting favorites like bourbon sweet potato casserole, Stove Top stuffing with sausage, and jalapeno corn casserole.
Just don't forget to pour yourself a seasonal cocktail like my fall margarita or Thanksgiving sangria to go with it!
Storage and Make-Ahead Tips
This Thanksgiving pasta salad is great for making ahead. In fact, it tastes even better after the flavors have time to meld together!
Make it a day or two in advance, but wait to add the goat cheese and pumpkin seeds until just before serving so they stay creamy and crunchy.
For a quick refresh, drizzle a little extra maple balsamic vinaigrette or olive oil and toss gently before enjoying.
Store leftovers in an airtight container in the fridge for up to 5 days.
Recipe FAQs
To make it vegetarian, skip the pancetta or swap it for roasted chickpeas. For a vegan version, use plant-based cheese or leave it out entirely.
Either way works! It's delicious served warm right after tossing with the vinaigrette, but it's equally good chilled. I prefer to bring it to room temperature when I'm serving it.
If you're serving it for a party or potluck, it can safely sit out for about 2 hours. After that, refrigerate any leftovers to keep them fresh.
More Fall Sides for Thanksgiving
Made it? Loved it? I'd love for you to share a quick comment and star rating. Thanks, y'all! 🤠
Fall Pasta Salad with Roasted Veggies
Save this Recipe!
I'll email this recipe to you, so you can come back to it later!
Equipment
- Sheet Pan
- colander to drain pasta
Ingredients
- 1 pound pasta bowtie or rotini
- 3 cups sweet potatoes peeled and chopped into ½ inch cubes
- 3 cups Brussels sprouts shaved
- 1 cup pancetta chopped
- 2 Tablespoons olive oil
- 1 teaspoon dried thyme
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup dried cranberries
- ½ cup pumpkin seeds
- 4 ounces goat cheese crumbled
Maple Balsamic Vinaigrette
- ½ cup olive oil
- ¼ cup pure maple syrup
- ¼ cup balsamic vinegar
- 2 Tablespoons shallot minced
- 1 Tablespoon Dijon mustard
- ½ teaspoon salt
Instructions
- Preheat oven to 400℉. Bring a large pot of salted water to a boil. Cook pasta according to package directions. Rinse pasta with cold water after draining.
- On a sheet pan, add sweet potatoes, brussels sprouts, pancetta, olive oil, and seasonings. Toss to combine. Cook in an even layer at 400℉ for 20 minutes.
- While the pasta and vegetables are cooking, it's time to make the dressing. Add all vinaigrette ingredients to a mason jar or bowl. Whisk to combine. Set aside.
- In a large serving bowl, add cooked pasta, roasted vegetables, cranberries, pumpkin seeds, and goat cheese. Pour in maple balsamic vinaigrette and toss to combine. Can be served hot, cold, or at room temperature.
Notes
- For the best flavor, make the salad a few hours before of serving. Allowing it to sit helps the flavors meld together.
- Season each element of the salad with salt and pepper: pasta water, vegetables, and dressing. This careful seasoning enhances the flavors and ensures that every bite is perfectly delicious.
- Store leftovers in an airtight container in the fridge for up to 5 days.
Cindy A Sullivan
This was the best salad I have had in a long time. Very easy to make too.
JJ
I love this autumn pasta salad, the left overs make for a delicious snack I find myself going back to the fridge for over and over again.
Stephanie
YUMMMM! Your recipes are so wonderful, Angela! This salad is amazing!!
Angela Lietzke
Thanks! That makes me so happy to hear!!