Fall Pasta Salad Perfection
Fall is officially in the air, and that means it’s time to bring all the cozy, colorful ingredients into your kitchen. This Fall Pasta Salad is a perfect transition dish. It brings together the heartiness of roasted veggies, the crunch of crisp apples, and the creaminess of goat cheese in one easy-to-love bowl. It’s vibrant, wholesome, and packed with flavor.
Servings 6
Calories 380kcal
Cost $10-$12
Ingredients
- 1 ½ cups dry pasta fusilli or bowties work great
- 1 cup butternut squash diced (fresh or pre-cut)
- 1 cup Brussels sprouts halved
- 1 small honeycrisp apple chopped
- ¼ cup dried cranberries
- ¼ cup pecans roughly chopped
- ¼ cup goat cheese crumbled
- 2 tbsp olive oil
- Salt and pepper to taste
For the Dressing
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup
- 1 garlic clove minced
- Pinch of salt
Instructions
- Set your oven to 400°F. Line a baking sheet with parchment paper. Spread out the diced butternut squash and halved Brussels sprouts. Drizzle with olive oil and season with salt and pepper. Roast for about 25 minutes or until golden and tender, flipping once halfway through.
- While the veggies roast, bring a pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain, then rinse with cold water to stop the cooking and keep it from sticking.
- In a small bowl or mason jar, combine olive oil, apple cider vinegar, Dijon mustard, maple syrup, minced garlic, and a pinch of salt. Whisk or shake until well blended. Taste and adjust as needed.
- In a large salad bowl, combine the cooked pasta, roasted veggies, chopped apples, dried cranberries, and pecans. Pour the dressing over and toss gently until everything is evenly coated.
- Top with crumbled goat cheese and give it one final toss or leave the cheese on top for a pretty presentation. Sprinkle with extra salt or a crack of black pepper if desired.
- You can serve this warm right away or chill it for later. It holds up beautifully for hours, making it perfect for potlucks, picnics, or make-ahead lunches.
Notes
Roast the veggies until caramelized.
Don’t rush this step. Let the edges get golden and crispy for maximum flavor. You want that roasted texture to contrast the soft pasta. Chop everything into bite-size pieces.
Uniform pieces make for the best pasta salad experience. Plus, it helps ensure every forkful has a little bit of everything. Taste the dressing before pouring.
Maple syrup and mustard can vary in strength. Give it a quick taste and adjust the sweetness or acidity to your liking before tossing. Let it sit before serving.
If you can, let the salad sit for 10–15 minutes after assembling. This gives the flavors time to mingle and makes everything taste even better.
Don’t rush this step. Let the edges get golden and crispy for maximum flavor. You want that roasted texture to contrast the soft pasta. Chop everything into bite-size pieces.
Uniform pieces make for the best pasta salad experience. Plus, it helps ensure every forkful has a little bit of everything. Taste the dressing before pouring.
Maple syrup and mustard can vary in strength. Give it a quick taste and adjust the sweetness or acidity to your liking before tossing. Let it sit before serving.
If you can, let the salad sit for 10–15 minutes after assembling. This gives the flavors time to mingle and makes everything taste even better.