If you’re craving a fall pasta salad that’s equal parts cozy, colorful, and irresistibly crunchy, this Autumn Harvest Pasta Salad is your new go-to. Picture caramelized cubes of roasted butternut squash mingling with shaved Brussels sprouts, sweet-tart apples, pops of crimson pomegranate, creamy goat cheese, and a glossy maple-Dijon vinaigrette that ties it all together. It’s a generous, make-ahead-friendly dish that’s just as welcome on a holiday buffet as it is beside a simple weeknight roast.

Table of Contents

**Why Autumn Harvest Pasta Salad Works**

Layered textures: al dente pasta + tender roasted veg + crisp apples + crunchy pepitas/pecans + creamy goat cheese.
Balanced flavors: maple sweetness meets tangy apple cider vinegar and Dijon; herbs and shallot keep it savory; a finishing squeeze of lemon brightens everything.
Flexible serving temperature: warm, room temp, or chilled—and it travels like a champ.

Ingredients for Ultimate Autumn Harvest Pasta Salad

Pasta (Short, Nubby Shapes)

Best picks: rotini, farfalle, orecchiette, cavatappi (hold dressing and tuck in mix-ins).
Cook: just to firm al dente if serving warm/room temp; for chilled salads, go barely past al dente to avoid a chalky center after refrigeration.
Substitute: any short shape; even small shells work.

Roasted Squash (or Sweet Potato)

Cut: ¾–1-inch cubes for even roasting.
Oil + season: enough oil to lightly coat; salt, pepper, a whisper of cinnamon or smoked paprika if you like.
Substitute: delicata (no peeling), roasted carrots, or acorn squash wedges (cut smaller).

Brussels Sprouts

Two paths: roast halved sprouts for caramelized edges or finely shred raw sprouts for an extra-crunchy base.
Substitute: kale ribbons (massaged), arugula, or baby spinach.

Fruit (Fresh + Dried)

Apples: Honeycrisp or Pink Lady for crunch and sweet-tart balance.
Pomegranate arils: add juicy sparkle and color.
Dried cranberries or cherries: concentrated sweetness with chew.
Substitute: pears for apples; orange segments instead of pomegranate.

Cheese

Goat cheese: ultra-creamy tang that gently dissolves into the dressing.
Feta: firmer, brinier punch.
Parmesan: shave for salty umami without creaminess.
Blue: for a bold, wintry edge (pair with walnuts and pears).

Nuts & Seeds

Pecans or walnuts: classic fall crunch and aroma.
Pepitas: buttery crunch that plays beautifully with maple.
Substitute: hazelnuts, almonds, or sunflower seeds.
Always toast for better flavor and a delicate snap.

Aromatics & Herbs

Shallot: sweet, gentle bite that integrates well in a vinaigrette.
Garlic: optional; use sparingly if serving chilled.
Herbs: thyme, sage, parsley—fresh is best.

The Dressing Core

Acid: apple cider vinegar (or white balsamic)
Sweet: pure maple syrup
Emulsifier: Dijon mustard
Fat: extra-virgin olive oil
Seasoning: kosher salt, black pepper
Finishers: lemon juice and zest to brighten

Autumn Harvest Pasta Salad with roasted squash, Brussels sprouts, apples, pomegranate, goat cheese.

The Maple-Dijon Dressing (Master Formula)

3 tbsp Dijon mustard
3 tbsp pure maple syrup
5–6 tbsp apple cider vinegar
½–¾ cup extra-virgin olive oil
1 small shallot, very finely minced
½ tsp fine kosher salt, ¼ tsp black pepper
Optional fall accents: pinch cinnamon or nutmeg; ½ tsp whole-grain mustard; 1 tsp poppy seeds

Method:

Whisk mustard, maple, vinegar, shallot, salt, and pepper until smooth.
Stream in olive oil while whisking until emulsified.
Taste: adjust with extra vinegar (tang), maple (sweetness), or salt.
For brightness, add lemon zest/juice at the end.

Step-by-Step: Building the Bowl

Roast the veg.
- Heat oven to 425°F (220°C). Toss squash and halved Brussels with olive oil, salt, and pepper. Spread on two sheet pans (don’t crowd). Roast 22–30 minutes, flipping once; pull when golden with caramelized edges.
Toast the nuts/seeds.
- While veg roasts, toast pecans and pepitas on a small sheet pan at 325°F (165°C) for 6–10 minutes, or in a dry skillet over medium heat until fragrant. Cool.
Cook the pasta.
- Boil in well-salted water until firm al dente. Drain; reserve ¼ cup of pasta water. For chilled service, rinse very briefly under cool water to stop cooking (optional) and shake dry.
Whisk the dressing.
- Make the maple-Dijon vinaigrette as above.
Toss the warm base.
- In a large bowl, combine warm pasta + warm roasted veg with two-thirds of the dressing. If it looks tight, add a splash of reserved pasta water.
Fold in the accents.
- Add apples, pomegranate, dried cranberries, half the nuts/seeds, and half the cheese. Toss gently.
Finish & garnish.
- Add remaining dressing to taste. Fold in fresh herbs, the rest of the nuts/seeds, and dot with remaining cheese. Finish with lemon zest and a squeeze of lemon.
Taste and tune.
- If too sweet: add vinegar or more Dijon.
- If dull, add a pinch of salt and lemon.
- If heavy, thin with a spoonful of pasta water and add a handful of arugula.

Make-Ahead, Storage & Prep Game Plan

1–2 days ahead: roast veg; toast nuts; whisk dressing; store each separately.
Same day: cook pasta and toss base while warm so flavors absorb.
Apple insurance: cut apples last and toss with a bit of dressing.
Before serving: fold in greens and the remaining garnishes, then tune salt/acid.
Leftovers: store tightly covered; revive with a spoon of vinegar and oil and a fresh crack of pepper.

The Variation Matrix

Proteins (optional):

Rotisserie chicken or roasted turkey (classic fall energy)
Pan-crisped bacon or prosciutto crumbles
Chickpeas or white beans for a hearty vegetarian twist

Cheese swaps:

Goat → feta (sharper), blue (bold), shaved parmesan (salty umami)

Fruit profile:

Apples → pears
Add orange segments or dried cherries instead of cranberries
Double pomegranate for extra sparkle

Greens & Brassicas:

Shredded Brussels → massaged kale ribbons
Arugula for peppery lift, baby spinach for mildness

Nut & seed remix:

Pecans ↔ walnuts ↔ hazelnuts
Pepitas ↔ sunflower seeds (great for nut-free needs)

Dressings beyond maple-Dijon:

Spiced Maple: maple + Dijon + cider vinegar + pinch cinnamon
Balsamic-Dijon: balsamic + Dijon + olive oil + cracked pepper
Poppyseed: cider vinegar + sugar/maple + oil + poppy seeds
Roasted-Shallot: blend roasted shallot into the vinaigrette for sweetness

Troubleshooting

“It’s too sweet.”
Add 1–2 teaspoons of apple cider vinegar and a small pinch of salt; fold in arugula or extra Brussels for bitterness.
“Pasta feels dry.”
Add a splash of reserved pasta water or 1–2 teaspoons olive oil, then toss. Dressing will re-emulsify on the pasta.
“Soggy texture.”
Either the pasta was overcooked or the salad was overdressed too far in advance. Next time, cook to firm al dente and hold back some dressing to add right before serving.
“Flavors are muted.”
Under-salting the pasta water is the usual culprit. Finish with salt, lemon, and a drizzle of fresh vinegar.
“My squash is pale, not caramelized.”
Use a hotter oven (425°F/220°C), don’t crowd pans, and flip once. Dry the cubes after cutting if they seem wet.

FAQs

Q1. Can I make Autumn Harvest Pasta Salad the day before?
Yes—store components separately (pasta + roasted veg + dressing + garnishes). Cut apples the day of, toss everything together 30–60 minutes before serving, and finish with fresh lemon and herbs.

Q2. Should it be warm or cold?
All three work. Warm emphasizes roasted sweetness; room temp is the most balanced; chilled is crisp but benefits from a re-season just before serving.

Q3. Which pasta shape is best for chunky add-ins?
Rotini, farfalle, orecchiette, or cavatappi. Their ridges and cups catch dressing and tuck in bits of squash, apples, and nuts.

Q4. How do I keep apples from browning?
Cut them close to serving and toss in a spoonful of vinaigrette (the acid helps). A squeeze of lemon works too.

Q5. Goat cheese vs. feta—which should I choose?
Goat cheese melts into little creamy pockets and softens the edges of maple. Feta is saltier and firmer—it pops with pomegranate and arugula.

Conclusion

This Autumn Harvest Pasta Salad brings cozy flavors, bright acidity, and satisfying crunch together in one easy bowl. Roast the veggies, whisk the maple-Dijon, and toss—done. Serve it warm, room temp, or chilled, and customize with your favorite fruit, cheese, and nuts. Make it once, and it’ll become your go-to fall side for weeknights, potlucks, and holiday tables alike.

Autumn Harvest Pasta Salad

Author: Velma
Total Time: PT45M
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Autumn Harvest Pasta Salad celebrates the cozy flavors of fall in one colorful bowl. Loaded with roasted sweet potatoes, crisp apples, cranberries, and creamy goat cheese, it’s tossed with a tangy maple Dijon dressing that ties everything together. Perfect for potlucks, lunch prep, or holiday tables.

Instructions

Roast: Heat oven to 425°F (220°C). Toss squash and Brussels with olive oil, salt, and pepper. Spread on two pans. Roast 22–30 minutes, flipping once.
Toast: Toast pecans/pepitas (oven 325°F for 6–10 minutes or dry skillet) until fragrant; cool.
Cook pasta: Boil in well-salted water until firm al dente—reserve ¼ cup pasta water; drain.
Whisk dressing: Combine mustard, maple, vinegar, minced shallot, salt, and pepper. Stream in oil while whisking to emulsify. Adjust to taste.
Build base: In a big bowl, toss warm pasta + warm roasted veg with ~⅔ of dressing. Loosen with a splash of pasta water if needed.
Fold in accents: Add apple, pomegranate, dried cranberries, half the nuts/seeds, and half the cheese. Toss gently.
Finish: Add remaining dressing to taste. Fold in thyme, lemon zest, and the rest of the nuts/cheese. Squeeze lemon.
Serve: Warm, room temp, or lightly chilled—Re-season before serving.

Notes

Make ahead: Keep dressing separate until ready to serve.
Protein boost: Add grilled chicken or chickpeas for a hearty main dish.
Vegan option: Swap goat cheese for avocado or omit entirely.
Crunch factor: Add roasted pumpkin seeds for texture.

Prep Time: PT20M
Cook Time: PT25M
Category: Salad
Method: Roasted / Tossed
Cuisine: American

Nutrition

Serving Size: 1½ cups per serving
Calories: 380 kcal
Sugar: 10g
Sodium: 230mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 8g
Cholesterol: 10mg

Ultimate Autumn Harvest Pasta Salad (Cozy, Crunchy & Crowd-Pleaser)