American Side Dish

Easy Fall Pasta Salad with Roasted Vegetables

This easy fall pasta salad with roasted vegetables combines tender pasta, caramelized butternut squash, and crisp Brussels sprouts in a tangy maple Dijon dressing, making it the perfect cozy side dish for autumn gatherings, potlucks, and weeknight dinners alike.

There is something about the first cool snap of the season that makes you crave warm, roasted flavors, and this fall pasta salad delivers exactly that. Golden cubes of butternut squash and shredded Brussels sprouts get roasted until their edges turn deep amber and slightly crisp, while the centers stay soft and sweet. Tossed with al dente pasta, dried cranberries, toasted pecans, and crumbled feta, every forkful gives you a little bit of crunch, a little bit of chew, and a whole lot of cozy autumn flavor.

This is the dish you want on the table when the weather turns and you need something that feels seasonal without requiring hours in the kitchen. It works beautifully as a make ahead side for Thanksgiving or Friendsgiving, but it is just as at home next to a simple roast chicken on a Tuesday night. Because it is served warm or at room temperature, you can prep the components ahead of time and assemble everything right before guests arrive, which makes it a genuinely stress free addition to any fall menu.

I started making a version of this salad a few years back when I had a lonely half squash sitting in my fridge and a box of pasta that needed using up, and it quickly became one of those recipes I return to every October. There is something satisfying about watching a handful of simple ingredients transform into something so vibrant and full of flavor. Once you try it, I have a feeling it will earn a permanent spot in your fall recipe rotation too.

Recipe at a Glance

⏱Prep Time20 mins

🔥Cook Time30 mins

🕐Total Time50 mins

🍰Servings8 servings

🇺🇸CuisineAmerican

🔢Calories~340 per serving

Ingredients

For the Roasted Vegetables

3 cups butternut squash, peeled and cut into 1/2 inch cubes

2 cups Brussels sprouts, trimmed and halved

1 small red onion, cut into thin wedges

3 tablespoons olive oil, divided

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 teaspoon smoked paprika

For the Pasta Salad

12 ounces short pasta, such as farfalle or fusilli

1/2 cup dried cranberries

1/2 cup pecans, toasted and roughly chopped

3/4 cup crumbled feta cheese

1/4 cup fresh parsley, chopped

For the Maple Dijon Dressing

1/3 cup olive oil

3 tablespoons apple cider vinegar

2 tablespoons pure maple syrup

1 tablespoon Dijon mustard

1 small garlic clove, minced

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

Substitutions & Variations

★Swap the butternut squash for sweet potato or acorn squash if that is what you have on hand, since both roast up just as tender and sweet.

★Use dried cherries or golden raisins instead of dried cranberries for a slightly different but equally delicious sweetness.

★Goat cheese or shaved Parmesan can stand in for the feta if you prefer a milder or nuttier flavor.

★For a nut free version, toasted pepitas add a similar crunch without any tree nuts.

★Gluten free pasta works well here and holds up nicely as long as it is not overcooked.

Step-by-Step Instructions

1

Preheat the oven and prep the pan

Preheat your oven to 425 degrees Fahrenheit and line a large rimmed baking sheet with parchment paper. A hot oven is key here, since it helps the vegetables caramelize on the outside instead of steaming, so do not skip preheating fully before you add the pan.

2

Season the vegetables

Place the butternut squash, Brussels sprouts, and red onion wedges on the prepared baking sheet. Drizzle with 3 tablespoons of olive oil, then sprinkle evenly with kosher salt, black pepper, and smoked paprika. Toss everything together with your hands or a spatula until each piece is lightly coated, then spread the vegetables into a single even layer so they roast instead of steam.

3

Roast until caramelized

Roast the vegetables for 25 to 30 minutes, stirring once halfway through, until the squash is fork tender and the edges of the Brussels sprouts are deeply browned and slightly crisp. The onions should be soft and lightly charred at the tips. Remove the pan from the oven and set the vegetables aside to cool slightly while you finish the rest of the salad.

4

Bring a pot of water to a boil

While the vegetables roast, fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil over high heat. Salting the water well is important, since it is your main chance to season the pasta itself from the inside out.

5

Cook the pasta until al dente

Add the pasta to the boiling water and cook according to the package directions until just al dente, usually about 9 to 11 minutes depending on the shape. Stir occasionally to keep the pieces from sticking together, and taste a piece near the end of cooking to check for doneness rather than relying on time alone.

6

Drain and cool the pasta

Drain the pasta in a colander and rinse briefly with cool water to stop the cooking process and remove excess starch. Shake off any extra water, then transfer the pasta to a large mixing bowl and drizzle with a small splash of olive oil, tossing gently so the pieces do not clump together while everything else comes together.

7

Make the maple Dijon dressing

In a small bowl or jar, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper until the mixture is smooth and emulsified. If using a jar, simply add all the ingredients, screw on the lid, and shake vigorously for about 20 seconds until fully combined.

8

Toast the pecans

In a dry skillet over medium heat, toast the chopped pecans for 2 to 3 minutes, stirring frequently, until they turn fragrant and slightly darker in color. Watch them closely since nuts can go from perfectly toasted to burnt quickly, and transfer them to a plate immediately once done to stop the cooking.

9

Combine the pasta and roasted vegetables

Add the cooled roasted butternut squash, Brussels sprouts, and red onion to the bowl with the pasta. Pour about three quarters of the maple Dijon dressing over the top and toss gently with tongs or two large spoons, making sure the dressing coats every piece of pasta and vegetable evenly.

10

Fold in the remaining ingredients

Add the dried cranberries, toasted pecans, crumbled feta, and chopped parsley to the bowl. Fold everything together gently but thoroughly, being careful not to smash the squash or break up the feta too much, until the mix in components are evenly distributed throughout the salad.

11

Taste and adjust the seasoning

Give the salad a taste and adjust as needed, adding the remaining dressing if it looks dry, an extra pinch of salt if the flavors feel flat, or a small squeeze of lemon juice if you want a brighter finish. Every batch of vegetables roasts a little differently, so trust your taste buds here.

12

Serve or chill before serving

Serve the pasta salad warm right away, or let it cool to room temperature and refrigerate for at least 30 minutes if you prefer it chilled. Give it a final gentle toss just before serving, since the dressing can settle a bit at the bottom of the bowl while it sits.

Pro Baker Tips

✓Cut the butternut squash into uniform pieces so everything roasts at the same rate and you avoid unevenly cooked bites.

✓Do not overcrowd the baking sheet, since vegetables packed too closely together will steam rather than caramelize.

✓Slightly undercook the pasta by about a minute, since it will continue to soften as it absorbs the dressing.

✓Toast the pecans right before adding them so their flavor is as fresh and fragrant as possible.

✓Make the dressing while the vegetables roast so everything comes together at roughly the same time.

Storage & Serving Notes

◆Store leftover pasta salad in an airtight container in the refrigerator for up to 4 days.

◆The flavors deepen overnight, so this salad often tastes even better the next day straight from the fridge.

◆Add a splash of olive oil or a squeeze of lemon juice when reheating or serving leftovers, since the pasta can soak up dressing over time.

◆This salad is best enjoyed cold or at room temperature and is not recommended for freezing, since the texture of the roasted vegetables will suffer.

Serving Suggestions

This pasta salad is versatile enough to serve alongside a variety of fall favorites or as a light meal on its own.

›Serve it alongside roasted or grilled chicken for a well rounded weeknight dinner.

›Bring it to a potluck or Friendsgiving table as a colorful, crowd pleasing side dish.

›Pair it with a warm bowl of soup for a cozy, comforting lunch.

›Top individual servings with extra crumbled feta and a sprinkle of fresh herbs for a more polished presentation.

Frequently Asked Questions

Can I make this pasta salad ahead of time?

Yes, you can roast the vegetables, cook the pasta, and make the dressing up to a day in advance. Store each component separately in the refrigerator and toss everything together with the dressing right before serving for the best texture.

Can I serve this pasta salad warm instead of cold?

Absolutely. This salad tastes wonderful served warm right after tossing everything together, and many people actually prefer it this way since the roasted vegetables retain a bit more of their fresh from the oven flavor.

What other vegetables can I add to this recipe?

Roasted cauliflower, carrots, or even diced apples all work beautifully in this salad. Just cut any additions into similar sized pieces so they roast evenly alongside the squash and Brussels sprouts.

How do I keep the pasta from becoming mushy?

Cook the pasta just until al dente and rinse it briefly with cool water after draining to stop the cooking process. This keeps the noodles firm enough to hold up well once tossed with the dressing and other ingredients.

Is this recipe good for meal prep?

Yes, this pasta salad holds up well in the refrigerator for several days, making it a great option for meal prep lunches. Just portion it into individual containers and give each one a quick stir before eating.

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Go Make It!

This easy fall pasta salad with roasted vegetables is proof that simple, seasonal ingredients can come together into something truly special. Whether you are serving it at a holiday gathering or enjoying a quiet dinner at home, its cozy flavors and comforting textures are sure to make it a fall favorite. Give it a try this season, and do not be surprised if it becomes one of your most requested recipes.