Give your classic summer side an autumn twist with this fall pasta salad. Featuring classic autumn flavors like butternut squash, bacon, goat cheese, pepitas and a maple Dijon vinaigrette, it is perfect for a Thanksgiving side and weeknight dinners alike.
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After making pasta salad for meal prep all summer long, I concluded that this dish should not be reserved for just the warm months!
And so I got to thinking about what kind of spin I could give it that would make it taste like it belonged in the cozier seasons as well.
Though, I do make Buffalo Chicken Pasta Salad in both summer and winter, I wanted to develop a recipe that would as at home next to a turkey dinner as Bacon Ranch Pasta Salad is at home with BBQ Burgers.
Thus, this fall inspired pasta salad came to be. You'll love it because it's:
- Make Ahead. Perfect as a side at Thanksgiving when you have a lot to juggle in a day, you can prepare it in advance to save yourself some time.
- Delicious with a Variety of Dishes. This salad pairs well with many main courses from a Thanksgiving turkey to a simple roast pork tenderloin, so you can enjoy it all season long.
- Customizable. You can add chicken to make it into a meal, incorporate more veggies and fruits, or swap in a sweet potato and more.
- Delicious. This cozy blend of flavors and textures is one you'll want to enjoy over and over again.
The Ingredients
- Pasta- Choose a short pasta shape such as rotini or cavatappi. I typically use brown rice pasta (which makes this recipe gluten free) but any type of pasta will work.
- Butternut Squash- This slightly sweet winter squash brings the fall flavor. We will roast it so that it is tender. If you'd prefer, you could sub a different winter squash such as pumpkin or acorn. Or you can use sweet potato instead.
- Red Onion- Yellow onion will work as well. I like to roast it with the squash to caramelize its flavor and reduce the bite. If you prefer it crunchier with a stronger flavor, feel free to use raw onion.
- Bacon- I love the smoky, savory flavor that bacon adds to this salad. If you'd like to keep it vegetarian, it can be left out.
- Goat Cheese- Creamy and tangy, this adds great flavor and texture. Crumbled feta would make a good substitution.
- Pepitas- I recommend using dry roasted pepitas (shelled pumpkin seeds) for best flavor. If yours are raw, follow the roasting directions in this pepita seed butter recipe.
- Dried Cranberries- Another classic fall flavor, these add a sweet taste and chewy texture. Dried cherries or raisins would also work or, in a pinch, they could be left out.
- Thyme- I love adding a few tablespoons of fresh chopped thyme for an extra element of flavor. You can omit it or substitute with another herb such as rosemary, sage or parsley.
- Avocado Oil- For roasting the squash and onions as well as coating the just cooked pasta. Another cooking oil of choice can be substituted.
- Maple Dijon Vinaigrette- This easy homemade dressing ties it altogether. Here's what you'll need:
- Avocado Oil- Extra Virgin Olive Oil can also be used.
- Apple Cider Vinegar- You can substitute with white wine vinegar as well.
- Maple Syrup- I love the way the maple flavor pairs with the fall profile. If needed, you can substitute with melted honey but the taste will be a bit different.
- Dijon Mustard- Just a touch of this tangy mustard brings the dressing together. I don't recommend leaving it out.
- Fine Sea Salt- Kosher or table salt can be used instead. You may need to adjust it slightly to taste.
- Black Pepper
The Method
1. Prep vegetables. Place the diced squash and onion on a large rimmed baking sheet. Drizzle the oil and salt over top and toss to coat then spread into an even layer.
Roast at 400 F until just tender, about 20-25 minutes, stirring halfway through. Then remove the sheet pan from the oven and set aside to cool.
2. Cook bacon. Meanwhile, cook the bacon using your preferred cooking method. Remove to a paper towel lined plate to cool and then chop.
I like to use this oven baked method in order to cook it at the same time as the squash and onions.
3. Mix dressing. Whisk together the ingredients for the maple dijon vinaigrette.
4. Prepare pasta. Bring generously salted water to a boil and add the pasta. Cook as per the package directions but for 2-3 minutes longer than it says for al dente. See this post for tips on exactly how to prepare pasta for pasta salad.
Drain the pasta, toss with about 1 tablespoon of avocado oil (or olive oil) and spread out onto a baking sheet for 5 minutes to cool slightly.
Add the pasta to a large mixing bowl and mix with 2-3 tablespoons of dressing.
5. Mix. Add the roasted vegetables, crumbled goat cheese, bacon, and ¼ cup of dressing to the bowl with the pasta and toss to combine. *I recommend reserving about 1-2 tablespoons of the dressing to add just before serving.
6. Enjoy! You can serve immediately or refrigerate for a few hours. Before serving, toss with the reserved dressing, top with the extra crumbled goat cheese, garnish with fresh thyme and serve.
Leftovers and Storage
Make Ahead: Up to one day in advance, you can:
- Cook the bacon and store in the refrigerator.
- Roast the vegetables and store in the refrigerator.
- Prepare the salad dressing and store in a mason jar in the refrigerator.
- Assemble the full salad and store in an airtight container in the refrigerator. Allow to come to room temperature for 20-30 minutes before serving.
To Store: Leftover fall pasta salad can be stored in the refrigerator for up to 4 days in an airtight container. I don't recommend freezing.
Make it Your Own
- Include More Veggies and Fruits- If you'd like to add more to the salad, you could try including:
- Arugula
- Chopped Spinach
- Pomegranate Arils
- Sweet Potato (roasted)
- Brussels Sprouts (roasted)
- Add Chickpeas- Include a can of chickpeas for a bit of extra texture plus some fiber and protein.
- Make it Vegetarian- Omit the bacon. For vegan/dairy free, omit the cheese as well.
Serving Ideas
- Thanksgiving Meal: This pasta salad is a great side dish for your Thanksgiving dinner alongside the classics like Sourdough Stuffing, Apple Roasted Sweet Potatoes and Cornstarch Gravy from Drippings.
- Roast Chicken Dinner: It also makes a simple and delicious side to a roast chicken.
- Potlucks and Gatherings: Bring this autumn pasta salad to a potluck or family gathering. It's always a crowdpleaser! (As are Baked Beans (With Less Sugar)).
- For Meal Prep: Prepare it ahead of time for easy, ready-to-eat lunches throughout the week. Feel free to add a diced chicken breast for extra protein.
- Or check out this list of What to Eat with Pasta Salad (36 Ideas!) for more options.
I recommend choosing a bite sized pasta with lots of nooks and crannies to hold dressing such as fusilli, rotini, cavatappi (spirals), conchiglie (shells) or penne.
Tips for The Best Pasta Salad
- Choose Right Pasta Shape: Opt for bite sized and sturdy shapes like fusilli, spirals or penne.
- Cook Pasta Correctly: Salt the water generously and cook for 2-3 minutes past al dente (but not to mushy) for best flavor and texture.
- Dress Salad Three Times: Dress the warm pasta, dress when adding the remaining ingredients and then dress just before serving for best flavor and to avoid a dry salad.
- Don't Serve Directly from Fridge: The pasta is a bit hard if you serve this straight out of the fridge. Set it out about 15-30 minutes before serving to let it warm up just a bit.
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Recipe Card
Fall Pasta Salad
Ingredients
- 1 small butternut squash about 2 lbs or 4 cups, peeled and cut into ½ inch cubes
- 1 red onion diced into ½ inch pieces
- 2 tablespoon avocado oil divided
- ¼ teaspoon fine sea salt
- 12 oz thin cut bacon (or ¾ cup of bacon bits)
- 10 oz small shaped pasta (I used brown rice spirals)
- 4 oz goat cheese
- ½ cup pepitas dry roasted
- ½ cup dried cranberries
- 2 tablespoon fresh thyme finely chopped (optional)
Maple Dijon Vinaigrette
- ¼ cup avocado oil or extra virgin olive oil
- 2 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- ¾ teaspoon fine sea salt
- ¼ teaspoon black pepper
Instructions
- Roast the vegetables.Toss the diced squash and onion with 1 tablespoon avocado oil and salt. Place on a large lined baking sheet and roast at 400 °F until just tender, about 20-25 minutes, stirring halfway through.
- Meanwhile, cook the bacon using your preferred method (or you can substitute with ¾ cup of bacon bits and skip this step). Cool and chop into pieces.
- Add all of the ingredients for the dressing to a small bowl and whisk to combine.
- Bring generously salted water to a boil and add the pasta. Cook as per the package directions for 2-3 minutes longer than it says for al dente.Drain pasta, toss with a bit of avocado oil (remaining 1 tablespoon) and spread out onto a baking sheet for 5 minutes to cool slightly. Add the pasta to a large mixing bowl and mix with 2 tablespoons cup of the dressing.
- Add the roasted vegetables, crumbled goat cheese, bacon, and ¼ cup of dressing to the bowl with the pasta and toss to combine. *I like to reserve about 2 tablespoons of the dressing to add just before serving.
- Chill or serve immediately. Before serving, allow to sit at room temperature for 15-30 minutes (if it was refrigerated). Then toss with the reserved dressing, sprinkle with additional thyme and serve.
Marie says
This recipe is so perfect for fall! I like meal prepping pasta salad for work week lunches and was looking for something that felt a bit cozier. This was delicious.
Janessa says
I'm so glad you liked this recipe. Thank you for your kind review!
Susan says
So great for an autumn lunch!
Janessa says
I'm so glad you like this recipe, Susan! Thank you for your review!
annette c marchbanks says
As usual, your recipes are well written, easy to follow, seasoned perfectly and taste delicious. This salad was no exception!
Definitely I will make again and I can feel good eating it and serving it to my family because it is (another) "good for you" recipe.
thank you!
Janessa says
I'm so glad you liked this recipe, Annette! Thank you for your kind review!