As the air turns crisp and leaves begin to paint the landscape in hues of gold and amber, I can’t help but crave the comforting dish that embodies autumn—the Fall Pasta Salad. This vibrant salad artfully combines sweet roasted butternut squash, tart cranberries, and a rich maple vinaigrette that dances on the palate. Not only is it a breeze to prepare, but it’s also a showstopper for gatherings, as it travels beautifully and can be made ahead of time, ensuring your days spend with loved ones are free from kitchen chaos. With its heartiness and seasonal flavors, this recipe will become a delightful staple on your table. Are you ready to bring the essence of fall to your dinner plate? Why is this Fall Pasta Salad a must-try? Celebration of Autumn: Bursting with rich fall flavors, this salad brings the essence of the season to your table. Effortless Preparation: With just a few simple steps, you can create a dish that’s both impressive and delicious. Versatile Ingredients: Customize it to your liking—swap out nuts or try different pasta shapes. Make-Ahead Friendly: Perfect for meal prep or taking to potlucks, this salad stays fresh for days. Experience something special like our Tortellini Pasta Salad or refreshing Pineapple Cucumber Salad alongside this comforting delight! Fall Pasta Salad Ingredients For the Salad Pasta – Use penne or rotini for better vinaigrette adherence; gluten-free pasta is a great option for those with dietary restrictions. Butternut Squash – Make sure it’s peeled, seeded, and cubed; this adds essential sweetness and autumn flavor. Dried Cranberries – These add tartness and sweetness; feel free to substitute with other dried fruits like cherries or raisins. Pecans or Walnuts – Toast them before adding for enhanced flavor and crunch; you can also use sunflower or pumpkin seeds for allergies. Fresh Parsley – Adds brightness and freshness; cilantro can serve as a lovely substitute if desired. Goat Cheese or Feta (optional) – Introduces a creamy element; can be omitted or replaced with a non-dairy cheese if preferred. For the Vinaigrette Olive Oil – This rich base for the dressing complements all the ingredients beautifully. Maple Syrup – Essential for the vinaigrette’s sweetness; honey or agave syrup can be swapped if necessary. Apple Cider Vinegar – Provides tanginess to balance the flavors; white wine vinegar is a suitable replacement. Dijon Mustard – Adds a flavorful kick to the dressing; yellow mustard can also be used in its place. This Fall Pasta Salad is not just a dish; it’s a celebration of the season that brings warmth to your table! Enjoy creating this comforting favorite! Step‑by‑Step Instructions for Fall Pasta Salad Step 1: Cook the Pasta Begin by bringing a large pot of salted water to a rolling boil. Add your chosen pasta, such as penne or rotini, and cook according to the package instructions until it reaches an al dente texture, usually about 8-10 minutes. Once done, drain the pasta in a colander and rinse it under cold water to halt the cooking process, ensuring it cools down before combining it in your Fall Pasta Salad. Step 2: Roast the Butternut Squash While the pasta is cooking, preheat your oven to 400°F (200°C). In a mixing bowl, toss the cubed butternut squash with olive oil, salt, and pepper until evenly coated. Spread the squash in a single layer on a lined baking sheet, and roast for 20-25 minutes, or until the pieces are tender and golden brown. This roasting step brings out the sweet, autumnal flavor that makes your Fall Pasta Salad shine. Step 3: Prepare the Vinaigrette In a small mixing bowl, whisk together olive oil, maple syrup, apple cider vinegar, Dijon mustard, and a pinch of salt and pepper. Whisk until the mixture is well-emulsified and slightly thickened, creating a delightful contrast to the roasted squash. This maple vinaigrette will beautifully tie together the flavors in your Fall Pasta Salad, adding a touch of sweetness and tang. Step 4: Combine the Salad Ingredients In a large mixing bowl, combine the cooled pasta with the roasted butternut squash, dried cranberries, toasted pecans or walnuts, and freshly chopped parsley. Gently toss the ingredients together using a spatula or large fork until they are well distributed and colorful. This careful assembling ensures that each bite of your Fall Pasta Salad bursts with flavor and texture. Step 5: Dress the Salad Pour the prepared maple vinaigrette over the combined salad ingredients in the bowl. Using a gentle hand, toss the salad again to ensure every component is nicely coated with the dressing. If you’re opting for cheese, sprinkle in crumbled goat cheese or feta at this stage for added creaminess. The vinaigrette will bring everything together harmoniously, enhancing the overall taste of your Fall Pasta Salad. Step 6: Chill and Serve To allow the flavors to meld beautifully, cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 30 minutes before serving. This chilling step not only enhances the flavors but also makes your Fall Pasta Salad a refreshing side dish, perfect for gatherings or meal prep for busy days ahead. How to Store and Freeze Fall Pasta Salad Fridge: Store your Fall Pasta Salad in an airtight container for up to 3 days. This will keep it fresh while the flavors meld together beautifully. Freezer: While not recommended for freezing due to the pasta’s texture, if needed, you can freeze the roasted butternut squash separately for up to 2 months. Make-Ahead Tips: Prepare the salad a day in advance and refrigerate. The flavors get even better after chilling overnight! Reheating: If you prefer serving warm, gently heat the squash in a microwave or sauté pan before tossing with the salad. Avoid reheating the dressed salad to maintain its freshness. Make Ahead Options This Fall Pasta Salad is an absolute lifesaver for busy weeknights or potluck gatherings! You can prep the pasta and roast the butternut squash up to 24 hours in advance; just be sure to let them cool completely before mixing to maintain their texture. The vinaigrette can also be whisked together and stored in the refrigerator for up to 3 days. To preserve the quality of your ingredients, refrigerate the salad components separately until you’re ready to serve, then combine and toss with the vinaigrette shortly before enjoying. By following these steps, you’ll have a delicious, fresh-tasting Fall Pasta Salad ready with minimal last-minute effort! Expert Tips for Fall Pasta Salad Cool Ingredients: Ensure the pasta and roasted squash are fully cooled before mixing to prevent a mushy Fall Pasta Salad. Toast Nuts: Toasting pecans or walnuts enhances their flavor and crunch; don’t skip this step for the best taste experience. Dress Right: Use the vinaigrette liberally but avoid overdressing; a well-coated salad is delicious, but too much dressing can make it soggy. Flavor Blend: Refrigerate the salad for at least 30 minutes before serving; this allows the flavors to meld beautifully for an unforgettable taste. Dietary Adjustments: If making a gluten-free version, always double-check that your pasta is certified gluten-free to accommodate dietary restrictions. What to Serve with Fall Pasta Salad As autumn sets in, so does the longing for comforting flavors that perfectly complement this delightful salad. Creamy Potato Soup: The velvety texture and warm flavors of potato soup provide a cozy contrast to the crisp, refreshing salad. Garlic Herb Breadsticks: These warm, buttery breadsticks are perfect for scooping up bits of the Fall Pasta Salad, enhancing the overall dining experience. Roasted Brussels Sprouts: Their crispy, caramelized edges offer a delightful crunch that pairs wonderfully with the sweet butternut squash. Cranberry Lemonade: This tangy, refreshing drink echoes the tartness of dried cranberries while offering a festive splash of color on your table. Savory Pumpkin Muffins: The earthy sweetness of these muffins ties in nicely with the fall flavors of your salad, making for a delightful brunch or potluck option. Apple Crumble Dessert: Finish your meal with a warm apple crumble—its comforting spices will resonate with the seasonal theme of your salad and leave guests satisfied. Fall Pasta Salad Variations & Substitutions Feel free to put your own spin on this delightful salad with these fun and easy variations! Gluten-Free: Use gluten-free pasta instead of regular pasta for a delicious, celiac-friendly option. It maintains all the comforting flavors you love! Nut-Free: Substitute nuts with sunflower seeds or pumpkin seeds, ensuring everyone can enjoy the salad without any allergy worries. Fruit Swap: Replace dried cranberries with raisins, chopped apples, or even dried cherries for a different fruity flair. Each option will add a unique touch to your dish. Herb Alternatives: Fresh parsley can be swapped for cilantro or even fresh thyme for a twist in flavor; get creative with what you have on hand! Creamy Choice: For a dairy-free version, substitute goat cheese or feta with a non-dairy cheese. Creamy cashew cheese can also be a fantastic alternative! Spicy Addition: Add a pinch of red pepper flakes or a splash of sriracha to the vinaigrette for a little kick, balancing beautifully with the sweet ingredients. Pasta Shapes: Experiment with various pasta shapes like farfalle, fusilli, or even whole grain for texture changes and added nutrition. Vegetable Burst: Toss in some roasted Brussels sprouts or carrots along with the butternut squash to elevate the vegetable profile and add a delightful variety of flavors. These variations not only help customize your Fall Pasta Salad but also make it a versatile dish that pairs wonderfully with other favorites like Pizza Pasta Bake and a refreshing Strawberry Caprese Salad. Enjoy creating a salad that truly feels like yours! Fall Pasta Salad Recipe FAQs What type of pasta should I use for this Fall Pasta Salad? Absolutely! For the best results, use shapes like penne or rotini, as they hold the vinaigrette nicely, ensuring a flavorful bite with every forkful. If you need a gluten-free option, just substitute with your favorite gluten-free pasta that can withstand cooking and dressing. How should I store leftover Fall Pasta Salad? You can store your Fall Pasta Salad in an airtight container in the refrigerator for up to 3 days. Make sure it’s fully cooled before sealing to maintain its quality. The flavors actually improve as the salad rests, making it taste even better the next day! Can I freeze this salad? While it’s not recommended to freeze the entire salad because the pasta can become mushy, you can freeze the roasted butternut squash separately. Place it in an airtight container or freezer bag where it will keep for up to 2 months. When you’re ready to use it, simply thaw it in the refrigerator overnight before mixing it back into a fresh batch of pasta salad. What if I have nut allergies? Very! If you’re accommodating nut allergies, you can easily substitute the pecans or walnuts with sunflower seeds or pumpkin seeds for that much-needed crunch. You can also omit nuts altogether; the salad will still be delightful and full of flavor! How can I make this pasta salad vegan? To make your Fall Pasta Salad vegan, simply omit the optional goat cheese or feta and replace it with a non-dairy cheese alternative. You can also enhance the creaminess of the salad by adding a few extra tablespoons of vinaigrette, ensuring that each bite is as flavorful and satisfying as possible. Enjoy the delightful flavors of autumn in a way that fits your dietary needs! Is there a recommended way to prepare the butternut squash to ensure the best flavor? Absolutely! For the best flavor, peel, seed, and cube the butternut squash first. Toss it in olive oil, salt, and pepper, and roast at 400°F (200°C) for about 20-25 minutes. Look for a caramelized, golden-brown texture, which will enhance the sweet, autumnal flavor of your Fall Pasta Salad. This method showcases the squash beautifully, offering a delightful contrast to the chewy pasta and tart cranberries. Fall Pasta Salad with Roasted Squash and Maple Bliss A vibrant Fall Pasta Salad with roasted squash, cranberries, and a maple vinaigrette, perfect for autumn gatherings. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 30 minutes minsChilling Time 30 minutes minsTotal Time 1 hour hr 15 minutes mins Servings: 6 servingsCourse: DinnerCuisine: AmericanCalories: 320 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Salad8 oz Pasta (penne or rotini) Gluten-free option available.2 cups Butternut Squash (peeled, seeded, cubed)1 cup Dried Cranberries Can substitute with cherries or raisins.1 cup Pecans or Walnuts Toast before adding for enhanced flavor.1/2 cup Fresh Parsley (chopped) Cilantro can serve as a substitute.1/2 cup Goat Cheese or Feta (optional) Can be replaced with non-dairy cheese.For the Vinaigrette1/4 cup Olive Oil2 tbsp Maple Syrup Honey or agave syrup can be swapped.2 tbsp Apple Cider Vinegar White wine vinegar is a suitable replacement.1 tbsp Dijon Mustard Yellow mustard can also be used. Equipment large potMixing BowlBaking sheetColanderWhisk Method Step-by-Step InstructionsCook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.Roast the Butternut Squash: Preheat oven to 400°F (200°C). Toss cubed squash with olive oil, salt, and pepper. Roast for 20-25 minutes until tender and golden.Prepare the Vinaigrette: Whisk together olive oil, maple syrup, apple cider vinegar, Dijon mustard, and a pinch of salt and pepper until emulsified.Combine the Salad Ingredients: In a large bowl, mix cooled pasta with roasted squash, cranberries, nuts, and parsley. Toss gently.Dress the Salad: Pour vinaigrette over the salad and toss gently. Add crumbled cheese if desired.Chill and Serve: Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld. Nutrition Serving: 1servingCalories: 320kcalCarbohydrates: 40gProtein: 8gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 5mgSodium: 180mgPotassium: 400mgFiber: 6gSugar: 10gVitamin A: 3000IUVitamin C: 15mgCalcium: 60mgIron: 1.5mg NotesEnsure pasta and roasted squash are fully cooled before mixing. Toasting nuts enhances flavor. Refrigerate for at least 30 minutes before serving for best flavor. 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