Fall Pasta Salad Recipe

A bowl of pasta salad with chickpeas, roasted sweet potatoes, pecans, and fresh spinach leaves, garnished with basil, set on a grey table with a gold pepper grinder and wooden utensils nearby.

5 from 3 votes

Fall Pasta Salad Recipe

Our favorite way to celebrate fall, this quick and easy fall pasta salad recipe is loaded with fresh veggies, tender pasta, chickpeas, pecans, cherries, and a sweet and savory tahini dressing. Serve it as a side dish or main course!

Prep Time15

Cook Time30

Total Time45

Course: Main Course, Side Dish

Cuisine: American

Diet: Vegetarian

Keyword: fall pasta salad, fall pasta salad recipe

Servings: servings

Author: Food Dolls

Equipment

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.

Nutrition