Fall Pasta Salad is a perfect dish for celebrating the flavors of the fall season. Packed with autumn ingredients like Brussels sprouts and butternut squash, it combines warmth with freshness. This salad is not only colorful and appealing but also brings together a variety of textures and tastes. It’s great for gatherings, potlucks, or a cozy family dinner.
How to Make Fall Pasta Salad
Ingredients
- Pasta (your choice, e.g., rotini or penne)
- Brussels sprouts
- Butternut squash
- Crisp apples (e.g., Granny Smith or Honeycrisp)
- Fresh thyme
- Goat cheese
- Maple syrup
- Dijon mustard
- Olive oil
- Salt
- Pepper
Directions
- Preheat the oven to 400°F (200°C).
- Cut Brussels sprouts and butternut squash into bite-sized pieces. Toss them with olive oil, salt, and pepper. Roast the vegetables until they are tender and caramelized, about 20-25 minutes.
- Meanwhile, cook the pasta according to package instructions. Drain and set aside.
- In a large bowl, combine the roasted Brussels sprouts, butternut squash, cooked pasta, chopped apples, and fresh thyme.
- In a small bowl, whisk together maple syrup, Dijon mustard, olive oil, salt, and pepper to make the dressing.
- Pour the dressing over the salad and toss gently to combine.
- Top with crumbled goat cheese before serving. Enjoy!
How to Serve Fall Pasta Salad
Fall Pasta Salad can be served warm, at room temperature, or chilled. It makes a great side dish for roasted meats or can be enjoyed as a light main course. This salad is also perfect for lunch boxes or meal prep. Just pack it up and enjoy it on the go!
How to Store Fall Pasta Salad
Store any leftovers in an airtight container in the refrigerator. The salad will keep well for about 3 days. If storing for longer, it’s best to keep the dressing separate and mix it with the salad just before serving to prevent it from getting soggy.
Tips to Make Fall Pasta Salad
- Roast extra vegetables for added flavor and texture. Carrots or sweet potatoes work great too!
- Use different types of cheese like feta or blue cheese if goat cheese doesn’t suit your taste.
- Adjust the sweetness of the dressing according to your preference by adding more or less maple syrup.
- Add nuts or seeds like walnuts or pumpkin seeds for a nice crunch.
Variation
You can easily customize this salad with different ingredients. Substitute baby spinach for the fresh thyme for a greener touch or use quinoa instead of pasta for a gluten-free option. Adding dried cranberries or pomegranate seeds can give a nice tangy flavor as well.
FAQs
1. Can I make Fall Pasta Salad ahead of time?
Yes, you can prepare the salad a day in advance. Just combine the vegetables and pasta, but wait to add the dressing and cheese until right before serving.
2. Is this salad suitable for a vegan diet?
Yes, you can make it vegan by omitting the goat cheese and using a plant-based dressing instead of one that contains honey.
3. Can I use frozen vegetables for this recipe?
While fresh vegetables are recommended for the best flavor and texture, you can use frozen vegetables in a pinch. Just make sure to thaw and pat them dry before roasting.
Print
Fall Pasta Salad
A colorful and flavorful salad featuring seasonal ingredients like Brussels sprouts and butternut squash, perfect for gatherings or a cozy dinner.
- Total Time: 45
- Yield: 4 servings
Ingredients
- Pasta (your choice, e.g., rotini or penne)
- Brussels sprouts
- Butternut squash
- Crisp apples (e.g., Granny Smith or Honeycrisp)
- Fresh thyme
- Goat cheese
- Maple syrup
- Dijon mustard
- Olive oil
- Salt
- Pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Cut Brussels sprouts and butternut squash into bite-sized pieces. Toss them with olive oil, salt, and pepper. Roast the vegetables until tender and caramelized, about 20-25 minutes.
- Meanwhile, cook the pasta according to package instructions. Drain and set aside.
- In a large bowl, combine the roasted Brussels sprouts, butternut squash, cooked pasta, chopped apples, and fresh thyme.
- In a small bowl, whisk together maple syrup, Dijon mustard, olive oil, salt, and pepper to make the dressing.
- Pour the dressing over the salad and toss gently to combine.
- Top with crumbled goat cheese before serving. Enjoy!
Notes
Can be served warm, at room temperature, or chilled. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 30
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian