As the weather cools down and the leaves start to change, there’s nothing quite like a warm and comforting bowl of pasta salad to round out the season. This autumn, why not try something new and exciting? From roasted squash to caramelized onions, these 18 cozy fall pasta salad recipes are sure to become your go-to dishes for potlucks, picnics, or just a cozy night in with friends and family.
From classic combinations like butternut squash and farro to more unexpected pairings like pear and gorgonzola, there’s something on this list for every taste and preference. So grab your favorite pasta shapes, dig out the slow cooker, and get ready to fall head over heels for these delicious and easy-to-make recipes.
Butternut Squash and Farro Pasta Salad
This hearty pasta salad celebrates the flavors of fall, pairing roasted butternut squash with nutty farro, crispy sage leaves, and a tangy vinaigrette. Perfect for a cozy dinner or a potluck gathering.
Ingredients:
– 8 oz. farro
– 1 large butternut squash (about 2 lbs.), peeled and cubed
– 2 tbsp olive oil
– 4 cups mixed greens (arugula, spinach, etc.)
– 1/2 cup crumbled goat cheese (optional)
– 2 tsp chopped fresh sage leaves
– Salt and pepper to taste
– 2 tbsp apple cider vinegar
Instructions:
1. Preheat oven to 400°F (200°C). Toss squash with olive oil, salt, and pepper on a baking sheet. Roast for 45-50 minutes or until tender.
2. Cook farro according to package instructions. Drain and set aside.
3. In a large bowl, combine cooked farro, roasted squash, mixed greens, crumbled goat cheese (if using), and chopped sage leaves.
4. Whisk together apple cider vinegar and salt to taste. Pour over the pasta mixture, tossing gently to coat.
5. Serve warm or at room temperature.
Cooking Time: 1 hour
Roasted Pumpkin and Spinach Pasta Salad
Roasted Pumpkin and Spinach Pasta Salad Recipe
A vibrant and flavorful pasta salad perfect for a light lunch or dinner, this recipe combines the sweetness of roasted pumpkin with the earthiness of spinach and feta cheese.
Ingredients:
– 8 oz. pasta (bowtie or penne work well)
– 1 small sugar pumpkin (about 2 lbs.), peeled, seeded, and cubed
– 2 cups fresh spinach leaves
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped pecans or walnuts
– 2 tbsp. olive oil
– Salt and pepper to taste
– 2 cloves garlic, minced (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss pumpkin cubes with 1 tbsp. olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. Cook pasta according to package instructions. Drain and set aside.
4. In a large bowl, combine roasted pumpkin, cooked pasta, spinach leaves, feta cheese, and nuts.
5. Drizzle with remaining 1 tbsp. olive oil and season with salt, pepper, and garlic (if using).
6. Serve warm or at room temperature.
Cooking Time: 25-30 minutes
Apple Walnut Pasta Salad with Maple Dressing
This refreshing pasta salad combines the flavors of crisp apple, toasted walnut, and tangy maple dressing, perfect for a light and satisfying meal or potluck.
Ingredients:
– 8 oz. pasta of your choice
– 1 large apple, diced (Granny Smith or Fuji work well)
– 1/2 cup chopped walnuts
– 1/4 cup crumbled blue cheese (optional)
– 1/4 cup maple syrup
– 2 tbsp. apple cider vinegar
– 1 tsp. Dijon mustard
– Salt and pepper to taste
– Fresh parsley or thyme for garnish
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine diced apple and chopped walnuts.
3. In a small bowl, whisk together maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper to make the dressing.
4. Add cooked pasta to the bowl with apple and walnut mixture; toss to combine.
5. Pour dressing over pasta mixture and toss until coated.
6. Sprinkle crumbled blue cheese (if using) and garnish with fresh parsley or thyme.
Cooking Time: 15 minutes
Cranberry Pecan Pasta Salad with Balsamic Glaze
Elevate your pasta salad game with this sweet and tangy recipe, perfect for a quick weeknight dinner or a potluck gathering. The combination of tender pasta, crunchy pecans, and tart cranberries is sure to delight!
Ingredients:
– 8 oz. bow-tie pasta
– 1 cup fresh or frozen cranberries
– 1/2 cup chopped pecans
– 1/4 cup crumbled feta cheese (optional)
– 1/4 cup olive oil
– 2 tbsp. balsamic glaze (or 1/4 cup balsamic vinegar)
– Salt and pepper to taste
– Fresh parsley or thyme leaves for garnish (optional)
Instructions:
1. Cook pasta according to package instructions; drain and set aside.
2. In a large bowl, combine cranberries, pecans, and feta cheese (if using).
3. Whisk together olive oil and balsamic glaze; pour over the cranberry mixture.
4. Add cooked pasta to the bowl; toss gently to combine.
5. Season with salt and pepper to taste.
6. Garnish with fresh herbs, if desired.
Cooking Time: 15 minutes
Autumn Harvest Pasta Salad with Kale
Celebrate the flavors of fall with this hearty pasta salad featuring roasted butternut squash, crispy kale, and a tangy dressing. Perfect as a main course or side dish for your next autumn gathering.
Ingredients:
– 8 oz. whole wheat pasta
– 1 medium butternut squash (about 2 lbs.), peeled and cubed
– 2 cups curly kale, stems removed and discarded, leaves chopped
– 1/4 cup olive oil
– 2 tbsp apple cider vinegar
– 1 tsp Dijon mustard
– Salt and pepper to taste
– 1/2 cup crumbled goat cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Toss squash with 2 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
2. Cook pasta according to package instructions. Drain and set aside.
3. In a large bowl, combine chopped kale, roasted squash, cooked pasta, apple cider vinegar, Dijon mustard, salt, and pepper. Toss to combine.
4. Top with crumbled goat cheese (if using). Serve warm or at room temperature.
Cooking Time: 45-50 minutes
Sweet Potato and Bacon Pasta Salad
This sweet and savory pasta salad combines roasted sweet potatoes with crispy bacon, cherry tomatoes, and fresh herbs, perfect for a quick and easy lunch or dinner.
Ingredients:
– 8 oz. pasta of your choice
– 2 large sweet potatoes, peeled and cubed
– 6 slices of bacon, cooked and crumbled
– 1 pint cherry tomatoes, halved
– 1/4 cup chopped fresh parsley
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss sweet potatoes with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. Cook pasta according to package instructions. Drain and set aside.
4. In a large bowl, combine cooked pasta, roasted sweet potatoes, crumbled bacon, cherry tomatoes, and parsley.
5. Drizzle with remaining olive oil and season with salt and pepper to taste.
Cooking Time: 30-40 minutes
Pear Gorgonzola Pasta Salad with Arugula
A sweet and savory fusion of flavors, this pasta salad combines the creaminess of gorgonzola cheese with the natural sweetness of pears and peppery bite of arugula.
Ingredients:
– 8 oz. pasta (bow-tie or penne)
– 2 ripe pears, diced
– 1/4 cup crumbled gorgonzola cheese
– 1/4 cup chopped fresh arugula
– 1/4 cup olive oil
– 2 tbsp white wine vinegar
– Salt and pepper to taste
– Grated nutmeg (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine cooked pasta, diced pears, crumbled gorgonzola cheese, and chopped arugula.
3. In a small bowl, whisk together olive oil and white wine vinegar. Season with salt, pepper, and nutmeg (if using).
4. Pour dressing over the pasta mixture and toss to coat.
5. Serve immediately, garnished with additional arugula if desired.
Cooking Time: 15-20 minutes
Caramelized Onion and Mushroom Pasta Salad
This hearty pasta salad combines the sweet flavors of caramelized onions and earthy mushrooms with a hint of tanginess, perfect for a quick lunch or dinner. With its rich flavor profile and satisfying texture, it’s sure to become a favorite.
Ingredients:
– 8 oz pasta (such as penne or bowtie)
– 1 large onion, thinly sliced
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tbsp olive oil
– 1 tsp salt
– 1/4 cup apple cider vinegar
– 1/4 cup grated Parmesan cheese
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions; set aside.
3. In a large skillet, cook onions and mushrooms in olive oil over medium-low heat for 20-25 minutes, stirring occasionally, until caramelized and tender.
4. Add salt, apple cider vinegar, and Parmesan cheese to the skillet; stir to combine.
5. Combine cooked pasta, onion-mushroom mixture, and chopped parsley (if using) in a large bowl. Toss to coat.
Cooking Time: 25-30 minutes
Turkey and Cranberry Pasta Salad
This refreshing pasta salad combines the flavors of roasted turkey, sweet cranberries, and tangy dressing, making it a perfect side dish for any occasion. With its festive colors and delicious taste, it’s sure to be a hit at your next potluck or family gathering.
Ingredients:
– 8 oz. pasta (bowtie or penne work well)
– 1 cup cooked turkey breast, diced
– 1/2 cup fresh cranberries
– 1/4 cup chopped pecans
– 1/4 cup crumbled feta cheese
– 2 tbsp. olive oil
– 2 tbsp. apple cider vinegar
– 1 tsp. Dijon mustard
– Salt and pepper to taste
Instructions:
1. Cook pasta according to package directions, then set aside.
2. In a large bowl, combine turkey, cranberries, pecans, and feta cheese.
3. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, salt, and pepper.
4. Pour dressing over the pasta mixture and toss to coat.
5. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 10 minutes (plus cooking time for pasta)
Roasted Beet and Goat Cheese Pasta Salad
This vibrant salad combines the earthy sweetness of roasted beets with the tanginess of goat cheese, all tossed with al dente pasta and a hint of balsamic glaze. Perfect for a light and satisfying lunch or dinner.
Ingredients:
– 8 oz pasta (such as pappardelle or fettuccine)
– 2 large beets
– 1/4 cup goat cheese, crumbled
– 1/4 cup chopped fresh parsley
– 2 tbsp olive oil
– 1 tsp balsamic glaze
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C). Wrap beets in foil and roast for 45-50 minutes, or until tender.
2. Cook pasta according to package instructions. Drain and set aside.
3. In a large bowl, combine cooked pasta, roasted beets, crumbled goat cheese, and chopped parsley.
4. Drizzle with olive oil and balsamic glaze. Season with salt and pepper to taste.
5. Serve immediately, garnished with additional parsley if desired.
Cooking Time: 50-60 minutes
Sausage and Brussels Sprouts Pasta Salad
This hearty pasta salad combines the flavors of savory sausage, roasted Brussels sprouts, and tangy Italian dressing for a delicious and satisfying meal.
Ingredients:
– 8 oz. pasta of your choice
– 1 lb. sweet Italian sausage, casings removed
– 1 lb. Brussels sprouts, trimmed and halved
– 2 tbsp. olive oil
– 1/4 cup Italian dressing
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook pasta according to package instructions; set aside.
3. In a large skillet, cook sausage over medium-high heat until browned, breaking up with spoon as it cooks.
4. Add Brussels sprouts and olive oil to the skillet; season with salt and pepper. Roast in the oven for 20-25 minutes or until tender.
5. In a large bowl, combine cooked pasta, roasted sausage and Brussels sprouts, and Italian dressing. Toss to combine.
6. Season with salt and pepper to taste. Top with Parmesan cheese if desired.
Cooking Time: 30-40 minutes
Pesto Pasta Salad with Roasted Cauliflower
This refreshing summer salad combines the flavors of Italy with the crunch of roasted cauliflower. Perfect as a light lunch or dinner, it’s also great for potlucks and picnics.
Ingredients:
– 8 oz pasta of your choice
– 1 head of cauliflower
– 1/4 cup pesto
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 cup cherry tomatoes, halved
– 1/4 cup crumbled feta cheese (optional)
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Toss cauliflower with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
2. Cook pasta according to package instructions. Drain and set aside.
3. In a large bowl, combine cooked pasta, roasted cauliflower, pesto, cherry tomatoes, and feta cheese (if using).
4. Toss gently to combine. Sprinkle with chopped parsley (if using). Serve warm or at room temperature.
Cooking Time: 40-45 minutes
Warm Kale and Butternut Squash Pasta Salad
A hearty and comforting pasta salad perfect for a chilly fall or winter evening. This recipe combines the natural sweetness of roasted butternut squash with the earthy flavor of kale, all wrapped up in a warm and cozy package.
Ingredients:
– 8 oz pasta of your choice
– 1 medium butternut squash, peeled and cubed
– 2 cups curly kale, stems removed and chopped
– 2 tbsp olive oil
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss butternut squash with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. Cook pasta according to package instructions. Drain and set aside.
4. In a large skillet, heat the remaining 1 tbsp olive oil over medium heat. Add chopped kale and cook until wilted, about 5 minutes.
5. Combine cooked pasta, roasted butternut squash, and wilted kale in a large bowl. Season with salt, pepper, and Parmesan cheese (if using).
6. Serve warm, garnished with additional Parmesan cheese if desired.
Cooking Time: 40-50 minutes
Maple Mustard Pasta Salad with Chicken
This sweet and tangy pasta salad combines tender chicken, chewy pasta, and a hint of maple syrup for a delicious and refreshing side dish or light lunch.
Ingredients:
– 8 oz. pasta (bowtie or penne work well)
– 1 lb. boneless, skinless chicken breast
– 2 tbsp. olive oil
– 2 tbsp. maple syrup
– 1 tbsp. Dijon mustard
– 1 tsp. honey
– Salt and pepper to taste
– 1/4 cup chopped fresh parsley
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. Cook pasta according to package directions until al dente. Drain and set aside.
2. In a large skillet, cook chicken breast over medium-high heat until cooked through, about 5-6 minutes per side. Let cool, then chop into bite-sized pieces.
3. In a large bowl, whisk together maple syrup, Dijon mustard, and honey. Add cooked pasta, chopped chicken, salt, and pepper. Toss to combine.
4. Stir in parsley and feta cheese (if using).
5. Refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled.
Cooking Time: 20-25 minutes
Acorn Squash and Wild Rice Pasta Salad
This seasonal pasta salad combines the warm, comforting flavors of roasted acorn squash with the nutty goodness of wild rice. Perfect for a cozy fall or winter dinner party.
Ingredients:
– 1 medium acorn squash
– 8 oz wild rice pasta
– 2 cups water or vegetable broth
– 2 tbsp olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Cut the acorn squash in half lengthwise and roast for 45 minutes, or until tender.
2. Cook wild rice pasta according to package instructions. Drain and set aside.
3. In a large skillet, heat olive oil over medium-high. Add diced onion and cook until translucent. Add minced garlic and cook for an additional minute.
4. Combine cooked pasta, roasted squash, and skillet mixture in a large bowl. Toss with chopped parsley and season with salt and pepper to taste. Top with grated Parmesan cheese (if using).
Cooking Time: 1 hour 15 minutes
Rosemary Garlic Pasta Salad with Roasted Veggies
Rosemary Garlic Pasta Salad with Roasted Veggies: A flavorful and refreshing twist on traditional pasta salad, this recipe combines the savory flavors of rosemary and garlic with the natural sweetness of roasted vegetables.
Ingredients:
– 8 oz. pasta (bowtie or penne work well)
– 2 tbsp. olive oil
– 4 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped
– 1 cup cherry tomatoes, halved
– 1 cup zucchini, sliced
– 1/2 cup red bell pepper, sliced
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss pasta with olive oil, garlic, and rosemary; season with salt and pepper.
3. Spread roasted vegetables on a baking sheet and roast for 20-25 minutes or until tender.
4. Combine cooked pasta and roasted vegetables in a large bowl.
5. Top with grated Parmesan cheese (if using) and serve.
Cooking Time: 45 minutes
Autumn Antipasto Pasta Salad with Prosciutto
This hearty pasta salad combines the flavors of autumn with the salty sweetness of prosciutto, perfect for a cozy gathering or a quick weeknight meal. With its mix of tender pasta, crunchy vegetables, and savory meats, this dish is sure to please.
Ingredients:
– 8 oz. pasta of your choice (e.g., penne, fusilli)
– 1/2 cup prosciutto, thinly sliced
– 1 cup mixed greens (arugula, spinach, kale)
– 1 cup diced butternut squash
– 1/2 cup crumbled gorgonzola cheese
– 1/4 cup chopped fresh parsley
– 2 tbsp. olive oil
– 1 tsp. Dijon mustard
– Salt and pepper to taste
Instructions:
1. Cook pasta according to package instructions; set aside.
2. In a large bowl, combine prosciutto, mixed greens, butternut squash, gorgonzola cheese, and parsley.
3. Add cooked pasta to the bowl and toss gently with olive oil, Dijon mustard, salt, and pepper.
4. Serve chilled or at room temperature.
Cooking Time: 20-25 minutes
Spiced Chickpea and Spinach Pasta Salad
This flavorful pasta salad combines the creamy richness of chickpeas with the earthy sweetness of spinach, all tied together with a warm blend of spices. Perfect for a quick lunch or dinner, this recipe is also great as a potluck contribution.
Ingredients:
– 8 oz. pasta of your choice
– 1 can chickpeas (15 oz), drained and rinsed
– 2 cups fresh spinach leaves
– 1/4 cup chopped red bell pepper
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper, to taste
– 2 tbsp freshly squeezed lemon juice
Instructions:
1. Cook pasta according to package instructions. Drain and set aside.
2. In a large bowl, combine chickpeas, spinach, red bell pepper, olive oil, cumin, smoked paprika, salt, and pepper. Toss to combine.
3. Add cooked pasta to the bowl and toss again until well coated.
4. Squeeze lemon juice over the salad and toss one more time.
5. Serve at room temperature or chilled.
Cooking Time: 20 minutes
Summary
Get cozy this fall with these 18 delicious pasta salad recipes! From classic combinations like butternut squash and farro, to sweet and savory pairings like apple walnut and caramelized onion, there’s something for everyone. Try adding roasted pumpkin and spinach for a seasonal twist, or cranberries and pecans for a tangy surprise. With options ranging from hearty sausage and Brussels sprouts to elegant pear gorgonzola, you’ll find the perfect recipe to warm up your fall gatherings.
