This easy and delicious fall pasta salad is perfect for Thanksgiving or to serve all season. Packed with seasonal ingredients like roasted sweet potatoes, cranberries, and pumpkin seeds, this dish is sure to be a hit at any autumn gathering or cozy dinner.
Save this Recipe!
I'll email this recipe to you, so you can come back to it later!
Bring the flavors of fall into your next pasta salad with this easy and flavorful recipe. Serve pasta salad for Thanksgiving alongside my other favorite side dishes and easy fall meals.
Jump to:
About Fall Pasta Salad
Pasta salad fall edition! Pasta salad is a classic summer dish, but I wanted to create an autumn pasta salad with seasonal ingredients to serve for Thanksgiving.
Fall pasta salad incorporates fresh, seasonal ingredients and celebrates the comforting flavors of the season. Using seasonal fall produce ensures peak flavor and nutritional value, making the dish both delicious and healthy.
This roasted vegetable pasta salad is packed with nutrient-dense ingredients like sweet potatoes, Brussels sprouts, pumpkin seeds, and goat cheese. It has everything you want in a dish as it combines sweet, savory, tangy, and crunchy elements.
Ingredients
- Pasta: I use bowie (farfalle) or rotini when making this fall pasta salad recipe. These two pasta shapes are ideal for holding onto dressings and ingredients, ensuring that each bite is flavorful and textured.
- Sweet potatoes: I like to use sweet potatoes for their sweet flavor and vibrant color. If you enjoy sweet potatoes, try my air fried sweet potato cubes.
- Brussels sprouts: Shaved Brussels sprouts provide a crunchy texture, slightly bitter contrast, and mix well with the other ingredients. You will also love my warm Brussels sprouts salad with similar flavors and textures.
- 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.
- Cranberries: Dried cranberries add a burst of sweetness and chewy texture.
- Pumpkin seeds: As a classic fall ingredient, pumpkin seeds add a nutty flavor and crunchy texture.
- Goat cheese: I'm a cheese lover, so I had to incorporate it into this fall harvest pasta salad. Goat cheese adds a creamy, tangy element to the salad.
- Seasonings: thyme, garlic powder, onion powder, salt, and black pepper.
- Maple balsamic vinaigrette: This fall pasta salad dressing adds a delightful combination of sweetness and acidity that ties all the flavors together. Dressing ingredients include: pure maple syrup, balsamic vinegar, olive oil, Dijon mustard, and minced shallot.
Variations
Butternut squash is a good substitute for sweet potatoes in this pasta salad with roasted vegetables. For more of this ingredient, try my roasted butternut squash and cranberries side dish.
Bacon can be used in place of pancetta as they are similar ingredients. Both are made from pork belly and are salty and savory. Try my air fried pork belly for more of this delicious ingredient.
If you prefer larger pieces of Brussels sprouts, they can be halved or quartered. Keep in mind the cook time my change based on the size.
Customize this fall pasta salad recipe to your liking. For example, use feta cheese instead of goat, add an additional protein like chicken or turkey, or more vegetables. For a variation on nuts, add pecans 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 well combined.
Step 3: When pasta is cooked, drain in a colander and rinse with cold water.
Step 4: To a large bowl, add pasta, roasted vegetables, cranberries, pumpkin seeds, and goat cheese. Gently toss to combine.
Slowly pour maple balsamic vinaigrette over pasta salad and toss to combine. Serve hot, cold, and at room temperature, depending on preference.
Expert 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 of the salad - pasta, vegetables, and dressing - with salt and pepper. Proper seasoning throughout enhances the overall flavor and ensures that every bite is delicious.
Add fall pasta salad dressing gradually. Pour the maple balsamic vinaigrette slowly and toss gently. This ensures that the dressing is evenly distributed without overwhelming the ingredients. Adjust the amount to your taste preference.
Make the salad a few hours ahead of serving time. Allowing the salad to sit for a while helps the flavors meld together. Just remember to add the crunchy elements right before serving to maintain their texture.
Serving Suggestions
This hearty side dish was created to be enjoyed as a Thanksgiving pasta salad, but it's tasty enough to eat all season. I love to bring this pasta salad for potlucks or use as lunch meal prep for the week.
Serve this pasta salad for Thanksgiving alongside a juicy air fryer turkey tenderloin. Other sides to include on your Thanksgiving table are sweet potato casserole with bourbon, stove top stuffing with sausage, and roasted carrots and mushrooms.
Sip on one of our easy fall cocktails, like a fall margarita recipe or red wine Thanksgiving sangria recipe with this fall-inspired meal.
Recipe FAQs
Yes! This fall pasta salad can be made in advance and stored in the refrigerator for several days, making it a convenient option for busy weeknights, lunches, or holiday gatherings. The flavors often develop and meld together over time, making the salad even tastier the next day.
Yes, you can easily make a vegan version by omitting the pancetta and goat cheese or using plant-based alternatives.
Bowtie (farfalle) or rotini pasta works best because their shapes hold onto dressings and ingredients well, ensuring each bite is flavorful and textured.
Cozy Fall Recipes
If you try this recipe or any recipe from Happy Honey Kitchen, please rate the recipe and leave a comment below! Enjoy!
Fall Pasta Salad
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.
- When adding the fall pasta salad dressing, do so gradually. Slowly incorporate the maple balsamic vinaigrette while gently tossing the salad. You can always add more dressing, but you can't take it away. Adjust the amount to suit your taste.
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!!