Fall Pasta Salad: Cozy Flavors, Easy Joy

Hey there, food lovers! Alex here, and I am just SO excited to share this gem with you today. You know how much I believe that incredible food doesn’t have to be complicated, right? Well, this glorious fall pasta salad is the absolute perfect example of that! It’s hearty, packed with all those cozy autumn flavors we adore—think sweet butternut squash, tangy cranberries, crunchy walnuts, all hugged by a dreamy maple vinaigrette. Seriously, it’s the kind of dish that travels like a dream for potlucks and stays wonderfully fresh. It reminds me a bit of my own journey, finding pure joy in the kitchen after years of feeling totally burnt out. This recipe is all about simple deliciousness, made for making memories with the people you love. You’re going to feel so confident making this!

Why You’ll Love This Fall Pasta Salad

It’s ridiculously easy to whip up, even on a busy weeknight.

Packed with cozy fall flavors like butternut squash, cranberries, and maple.

Travels like a champ, making it your new potluck MVP!

Perfect for making ahead—the flavors get even better overnight.

It’s hearty enough to be a main dish but also a fantastic side.

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Gather Your Ingredients for the Ultimate Fall Pasta Salad

Alright, let’s get our kitchen prepped! To make this incredible fall pasta salad, you’ll need:

• 1 pound of your favorite pasta—penne or rotini are great, but don’t forget those gluten-free pasta options if that’s your jam!
• 1 small butternut squash, peeled, seeded, and cut into little cubes
• 1/2 cup of sweet dried cranberries
• 1/2 cup of crunchy chopped walnuts (or pecans, if you prefer!)
• 1/4 cup of fresh parsley, chopped up really fine
• 1/4 cup of good olive oil
• 2 tablespoons of real maple syrup – the good stuff!
• 2 tablespoons of apple cider vinegar
• 1 teaspoon of Dijon mustard, for that little zing
• And of course, salt and freshly ground black pepper, to taste

Ingredient Notes and Substitutions for Your Fall Pasta Salad

So, about that pasta! While penne or rotini hold up beautifully, feel free to use shells or even farfalle. Definitely try out a good gluten-free blend if that works better for you—they’re fantastic these days. If walnuts aren’t your thing, pecans are a *chef’s kiss* swap, or you could even try toasted sunflower seeds for a nut-free option. And if you can’t find dried cranberries, chopped dates or even dried cherries can be a really interesting twist for your autumn harvest pasta salad.

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Crafting Your Delicious Autumn Harvest Pasta Salad

Okay, let’s get this beautiful fall pasta salad put together! First things first, get your pasta cooking according to the package directions—you want it perfectly al dente, so don’t overcook it! Once it’s done, give it a good drain and a quick rinse with cold water. This stops it from sticking together. While that’s happening, we’re going to get our squash all roasted up.

Roasting the Butternut Squash for Your Fall Pasta Salad

Grab your cute cubed butternut squash and toss it in a bowl with about a tablespoon of that olive oil, a good pinch of salt, and some pepper. Spread it out on a baking sheet so it’s not all crowded—that helps it roast nice and even. Pop it into a preheated oven at 400°F (that’s 200°C) for about 20 to 25 minutes. You’re looking for it to be tender when you poke it with a fork. Once it’s roasted, just let it cool down completely before we add it to our salad.

Creating the Perfect Maple Vinaigrette

Now for the magic dressing! In a little bowl, whisk together the rest of the olive oil, that lovely maple syrup, the apple cider vinegar, and the Dijon mustard. Give it a good whisk until it’s all combined and looks smooth. Don’t forget to season it with salt and pepper to your liking! This is what brings all those amazing fall flavors together in your butternut squash pasta salad.

Once your pasta and squash are cool, just toss them all together in a big bowl. Add in those dried cranberries, the chopped walnuts, and the fresh parsley. Pour that gorgeous maple vinaigrette over everything and give it a gentle mix so everything is coated. Trust me, letting it chill for at least 30 minutes before serving makes *all* the difference—the flavors really get to know each other!

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Tips for Success with Your Make Ahead Pasta Salad

Okay, wanting to get ahead is smart! For this amazing make ahead pasta salad, here are a few little secrets I’ve picked up. First, when you cook your pasta, seriously, don’t overdo it! Aim for perfectly al dente, maybe even a touch firmer than usual, because it’ll continue to soften a bit when you chill it. And cooling everything down properly before you mix is key – nobody wants cooked pasta to turn mushy in the dressing. The most important thing, though? Give it time to chill! That 30 minutes (or even longer!) is where the magic happens, letting all those lovely fall flavors really meld together beautifully.

Serving and Storing Your Thanksgiving Pasta Salad

This Thanksgiving pasta salad is pretty happy at room temperature for a little while if you’re bringing it to a potluck, but honestly, I think it’s best served slightly chilled. If you’re keeping it warm on a buffet, just make sure it doesn’t sit out for more than a couple of hours. Leftovers are a total dream! Just pop any extra salad into an airtight container back into the fridge. It stays wonderfully fresh for up to two or three days, so you can enjoy those delicious fall flavors again and again!

Frequently Asked Questions about Fall Pasta Salad

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Estimated Nutritional Information for Autumn Harvest Pasta Salad

Just a friendly heads-up, like with all my recipes, the nutritional info here is a general estimate. It can totally change depending on the exact brands you use and if you decide to swap out any ingredients. Think of it as a happy ballpark figure!

Share Your Fall Pasta Salad Creations

Okay, now it’s your turn! I would absolutely *love* to hear how your fall pasta salad turned out. Did you make any fun twists or additions? Did it get rave reviews at your potluck? Drop a comment below and tell me all about it, or give this recipe a star rating if you loved it. Sharing your cooking joys really makes my day!

Autumn Harvest Pasta Salad

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A hearty and flavorful pasta salad perfect for fall gatherings, featuring butternut squash, cranberries, and a maple vinaigrette. This recipe travels well and can be made ahead.

• Author: purejoyalex
• Prep Time: 20 min
• Cook Time: 25 min
• Total Time: 45 min
• Yield: 6 servings 1x
• Category: Salad
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 pound pasta (penne, rotini, or gluten-free pasta)
• 1 small butternut squash, peeled, seeded, and cubed
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts
• 1/4 cup chopped fresh parsley
• 1/4 cup olive oil
• 2 tablespoons maple syrup
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• Salt and black pepper to taste

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Instructions

1. Cook pasta according to package directions. Drain and rinse with cold water.
2. While pasta cooks, toss butternut squash cubes with 1 tablespoon of olive oil, salt, and pepper. Roast at 400°F (200°C) for 20-25 minutes, or until tender. Let cool.
3. In a small bowl, whisk together the remaining 3 tablespoons of olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper to make the vinaigrette.
4. In a large bowl, combine the cooked pasta, roasted butternut squash, dried cranberries, chopped walnuts, and fresh parsley.
5. Pour the vinaigrette over the salad and toss gently to coat.
6. Chill for at least 30 minutes before serving to allow flavors to meld.

Notes

• For a gluten-free option, use your favorite gluten-free pasta.
• This salad can be made up to 2 days in advance. Store covered in the refrigerator.
• Add a pinch of red pepper flakes to the vinaigrette for a touch of heat.

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 15g
• Sodium: 300mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 6g
• Protein: 10g
• Cholesterol: 0mg