This Fall Pasta Salad is packed with cozy flavors and seasonal ingredients that make every bite irresistible. It’s hearty enough to serve as a main but works just as beautifully as a side!
Table of Contents
What is Fall Pasta Salad?
Fall pasta salad is a hearty twist on a classic pasta salad, made with cool-weather ingredients like roasted butternut squash, earthy chickpeas, and crunchy pecans. It’s tossed in a creamy, nutty tahini dressing that ties all of those autumn flavors together. With the balance of savory, sweet, and tangy, this dish truly captures the essence of the season!
Unlike lighter pasta salads you might enjoy in summer, fall pasta salad leans on warm, roasted vegetables and a deeper, richer flavor profile. The mix of chewy pasta, tender squash, leafy greens, and pops of dried fruit gives it both texture and flavor variety. Whether you’re serving it for a holiday gathering, a cozy dinner, or meal prep for the week, this dish is one you’ll come back to again and again.
Ingredients You Need
Salad
- Pasta – Short pasta like penne, fusilli, or farfalle holds onto the dressing beautifully.
- Butternut Squash – Roasting this veggie brings out a natural sweetness and tender texture that feels like fall on a plate. It also adds gorgeous color to the salad!
- Extra Virgin Olive Oil – A drizzle of olive oil adds richness and helps the squash caramelize in the oven. We also love it for keeping the salad moist and flavorful.
- Sea Salt – Just a sprinkle enhances all the natural flavors of the vegetables and pasta. It also balances the sweetness of the cherries and maple in the dressing.
- Black Pepper – A little pepper adds gentle heat and depth to the roasted vegetables.
- Red Onion – Roasting red onion mellows its sharpness and adds a hint of sweetness. It also gives the salad a pop of color.
- Chickpeas – These little gems bring a nutty taste and plenty of protein, making the salad hearty enough to stand alone as a meal. We like to rinse and dry them well before mixing them in.
- Dried Cherries – Juicy and tart, cherries brighten up the salad with bursts of fruity flavor. They also add a chewy texture that contrasts perfectly with the pasta and squash.
- Toasted Pecans – Crunchy and buttery, pecans add warmth and texture to the salad. Toasting them first intensifies their nutty flavor.
- Baby Arugula – Peppery greens bring freshness and balance to the rich roasted flavors. Spinach works as a milder substitute if arugula feels too strong.
- Feta Cheese – A sprinkle of feta adds creamy tang that pairs perfectly with the earthy dressing. Leave it out to keep the dish dairy-free.
Dressing
- Tahini – Creamy and nutty, tahini forms the base of the dressing. Be sure to stir it well so it’s smooth before mixing.
- Lemon Juice – Bright and tangy, lemon juice cuts through the richness of the tahini.
- Garlic Clove – A touch of garlic gives the dressing a savory kick.
- Sea Salt – Salt enhances the creaminess of the tahini while making the lemon and maple syrup pop. We recommend starting with a little and adjusting to taste.
- Black Pepper – A pinch of pepper adds a subtle warmth to the dressing.
- Maple Syrup – Sweet maple syrup adds cozy fall flavor and balances the tangy lemon and mustard.
- Dijon Mustard – Dijon brings a gentle sharpness and creaminess that rounds out the dressing. It also helps emulsify everything so the sauce stays smooth.
- Olive Oil – Olive oil adds richness and makes the dressing silky.
- Water – A splash of water thins the dressing to the perfect pourable consistency. Add it slowly so it doesn’t get too runny.
How to Make Fall Pasta Salad
- Cook the veggies. Toss the squash and onion with olive oil, salt, and pepper before spreading them out on a baking sheet. Roast until golden and tender, moving them around partway through for even cooking.
- Prepare the pasta. Boil the pasta in salted water until just al dente, then drain and rinse under cool water to stop the cooking process. Set it aside to let it come to room temperature.
- Whisk the dressing. Combine tahini, lemon juice, garlic, maple syrup, mustard, olive oil, and seasoning in a bowl. Add water a little at a time until the dressing is creamy and pourable.
- Put it all together. Add the pasta, roasted squash and onion, chickpeas, cherries, pecans, and greens to a bowl. Drizzle the dressing over the top and toss.
- Finish and serve. Top with crumbled feta, extra pecans, or fresh herbs if you’d like. Chill the salad or serve warm or at room temperature.
Variations
- Protein – Grilled chicken, roasted turkey, or crispy tofu can be added for extra protein.
- Squash – Acorn squash or delicata are great swaps if you don’t have butternut squash on hand.
- Fruit – Dried cranberries, raisins, or chopped apples add even more seasonal sweetness.
- Nuts and Seeds – Walnuts, almonds, or pumpkin seeds all add their own unique crunch and flavor.
- Cheese – Shaved parmesan or crumbled goat cheese can be swapped in for feta.
- Gluten-free – Use your favorite gluten-free pasta to make this recipe work for everyone.
Can I Store Leftovers?
This pasta salad holds up really well, though the greens may wilt a bit if left too long. Tossing them in just before serving can help.
Leftovers can be kept in an airtight container in the refrigerator for up to 3–4 days.
We don’t recommend freezing since the texture of the squash, pasta, and greens won’t hold up well once thawed.
Common Questions about Fall Pasta Salad
Yes, it’s naturally vegan if you skip the feta cheese. The tahini dressing gives it a creamy texture without dairy.
Short pasta with ridges like fusilli, penne, or farfalle is best because it holds onto the dressing and mix-ins. Long pasta won’t give you the same bite-sized texture.
If you don’t have tahini, almond butter or cashew butter works as a creamy substitute. It will change the flavor slightly, but it still tastes amazing.
Spread them on a baking sheet and pop them into a warm oven for a few minutes until fragrant. Be sure to keep an eye on them so they don’t burn.
More Salads
If you’re looking for more satisfying salads, you’re in the right place! We can’t get enough of them — here are more of our favorites:
Fall Pasta Salad Recipe
Ingredients
Salad:
- 4 cups butternut squash peeled and cubed
- 3 Tablespoons extra virgin olive oil
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 pound pasta short pasta like penne, fusilli, or farfalle works well
- 1 red onion diced
- 1 15 ounce can chickpeas, drained and rinsed
- ½ cup dried cherries
- ½ cup toasted pecans
- 3 ounces baby arugula or sub with spinach
- Option to add feta cheese or omit to keep a dairy free recipe
Dressing:
- 1/3 cup tahini stirred
- Juice of 1 lemon
- 1 garlic clove minced
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 2 Tablespoons maple syrup
- 2 teaspoons Dijon mustard
- 2 Tablespoons olive oil
- 3-4 Tablespoons water to thin, as needed
Instructions
Roast the Vegetables:
- Preheat oven to 375°F.
- On a sheet pan, toss the cubed butternut squash olive oil, salt, and pepper.4 cups butternut squash, 3 Tablespoons extra virgin olive oil, ½ teaspoon sea salt, ¼ teaspoon black pepper
- Roast for 25–30 minutes, stirring halfway, until tender and lightly caramelized.
Cook the Pasta:
- Meanwhile, bring a large pot of salted water to a boil.1 pound pasta
- Cook pasta according to package directions until al dente.Drain, rinse under cold water to cool slightly, and set aside.
Make the Dressing:
- In a bowl, whisk together tahini, lemon juice, garlic, salt, pepper, maple syrup, Dijon mustard, and olive oil.1/3 cup tahini, Juice of 1 lemon, 1 garlic clove, 1 teaspoon sea salt, ½ teaspoon black pepper, 2 Tablespoons maple syrup, 2 teaspoons Dijon mustard, 2 Tablespoons olive oil
- Add 1–2 tablespoons of water as needed to reach a pourable consistency.3-4 Tablespoons water
Assemble the Salad:
- In a large bowl, combine the pasta, roasted squash and onions, chickpeas, dried cherries, toasted pecans, greens, and feta (if using).1 red onion, 1 15 ounce can chickpeas, drained and rinsed, ½ cup dried cherries, ½ cup toasted pecans, 3 ounces baby arugula, Option to add feta cheese
- Pour the dressing over the salad and toss until evenly coated.
Serve:
- Optional: garnish with extra pecans or fresh herbs like parsley.
- Serve warm, at room temperature, or chilled.
Equipment
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
