Fall Pasta Salad

This fall pasta salad is packed with all the cozy flavors and textures I crave this time of year. Tender roasted sweet potatoes, crispy pancetta, shaved Brussels sprouts, tart cranberries, crunchy pumpkin seeds, and creamy goat cheese are tossed with pasta and a sweet-tangy maple balsamic vinaigrette.

This 30-minute fall harvest pasta salad is best served warm and combines sweet, savory, tangy, and smoky flavors in every bite. It's an easy make-ahead side dish for Thanksgiving, fall potlucks, or cozy dinners and serves a crowd. I make it multiple times every autumn, and it has earned a permanent spot on our Thanksgiving table.

Ingredient Notes

You can see the full list of ingredients and exact measurements in the recipe.

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

Cozy, colorful, sweet, savory, tangy, and crunchy, this is the kind of side dish people keep going back for.

Step 1: Preheat the oven to 400°F and bring a large pot of generously salted water to a boil. Cook the pasta according to the package directions until just al dente.

Meanwhile, add the sweet potatoes, shaved Brussels sprouts, and pancetta to a large sheet pan. Drizzle with olive oil, sprinkle with the seasonings, and toss until everything is evenly coated.

Spread into an even layer and roast for about 15-20 minutes, tossing halfway through.

The sweet potatoes should be easily pierced with a fork, the Brussels sprouts should have browned crispy edges, and the pancetta should be rendered and golden.

Step 2: While everything cooks, whisk together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, shallot, and salt until the vinaigrette looks smooth and glossy.

For an even easier method, add all of the dressing ingredients to a jar, secure the lid, and shake vigorously until emulsified.

Taste and adjust the salt if needed. The dressing should taste tangy and slightly sweet.

Step 3: Once the pasta is al dente, drain it in a colander.

Step 4: Add the pasta, roasted sweet potatoes, Brussels sprouts, pancetta, dried cranberries, and pumpkin seeds to a large serving bowl. Toss gently to combine.

Fold in the goat cheese toward the end so it stays in creamy crumbles instead of disappearing into the warm pasta.

Step 5: Slowly pour homemade maple balsamic vinaigrette over the pasta salad and toss to combine. Start with half and add more as desired to prevent overdressing.

You can serve this pasta salad with roasted vegetables chilled or at room temperature, which makes it convenient for entertaining, but serving it warm is my favorite.

Tips for the Best Fall Pasta Salad

• Cut the sweet potatoes into even ½-inch cubes. Uniform pieces are important here because the sweet potatoes roast alongside the shaved Brussels sprouts and pancetta. Keeping them small and consistent helps everything finish cooking around the same time.
• Cook the pasta just to al dente. Pasta continues to soften slightly once it's tossed with the vinaigrette, so avoid overcooking it. It should be tender but still have a little bite in the center.
• Season every layer of the salad. Salt the pasta water, season the vegetables before roasting, and taste the vinaigrette before adding it. Building seasoning throughout the recipe gives you much better flavor than trying to fix an under seasoned pasta salad at the end.
• Save some crunch for the end. Pumpkin seeds lose some of their crispness as they sit in dressing. For the best texture, especially when making the salad ahead, reserve some to sprinkle over the top just before serving. Toasting them briefly beforehand will bring out even more nutty flavor.
• Don't pour in all the dressing at once. Start with about half of the maple balsamic vinaigrette, toss well, and add more until the pasta is lightly coated. The pasta will absorb some of the dressing as it sits, so I like to reserve a little extra for refreshing the salad before serving.

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, fall salad with Brussels sprouts, 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!

Make-Ahead & Storage Tips

This autumn pasta salad is a great make-ahead side dish for Thanksgiving and entertaining. If you're making this ahead of time, assemble the pasta, roasted vegetables, pancetta, cranberries, and half of the vinaigrette up to 1 day in advance, then refrigerate in an airtight container.

Wait to add the goat cheese, pumpkin seeds, and remaining vinaigrette until serving. This keeps the cheese creamy, the pumpkin seeds crunchy, and gives you extra dressing to refresh the pasta after it has had time to soak up the vinaigrette.

Before serving, let the pasta salad sit at room temperature for about 20-30 minutes to take off the chill if you're serving it from the refrigerator. Since I prefer this pasta salad warm, I especially love serving it right away after the roasted vegetables and pasta are cooked.

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The pasta will continue to absorb the dressing as it sits, so a splash of extra vinaigrette can help bring back that fresh, tangy flavor.

Recipe FAQs

More Sides for Thanksgiving

• Southern squash casserole is cheesy, comforting, and incredibly easy to make for holiday gatherings.
• Jalapeno mac and cheese is perfect if you like a little spice with your comfort food.
• Stove Top stuffing with sausage is a Thanksgiving side dish with an easy shortcut that will steal the show.
• Jalapeno cheddar corn casserole is a creamy, cheesy, slightly spicy twist on the Southern classic.

Made it? Loved it? I'd love for you to share a quick comment and star rating. Thanks, y'all! 🤠