Introduction

Autumn is the season for cozy meals and vibrant flavors, and this delicious fall pasta salad is the perfect way to celebrate the season. Lina Vexley’s fall pasta salad combines hearty ingredients like roasted vegetables, crisp greens, and a tangy vinaigrette to create a dish that’s both satisfying and nutritious. The addition of pasta makes it a filling meal, perfect for dinner or for bringing to autumn gatherings and holiday meals. Packed with seasonal flavors, this pasta salad is a healthy, flavorful option that’s as vibrant as the fall colors themselves.

Delicious Fall Pasta Salad

This delicious fall pasta salad combines roasted vegetables, crisp greens, and a tangy vinaigrette, making it the perfect dish for autumn gatherings and healthy meals.

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Prep Time 15

Cook Time 25

Total Time 40

Course Salad

Cuisine Italian

Servings servings

Calories 280 kcal

Ingredients

2 cups pasta cooked and drained (penne or farfalle works well)
1 cup butternut squash peeled and cubed
1 cup brussels sprouts trimmed and halved
1/4 cup red onion thinly sliced
1/4 cup walnuts chopped
2 tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp honey
1/2 tsp dried thyme
1/4 tsp salt
1/4 tsp black pepper

Instructions

Preheat the oven to 400°F (200°C). Toss the butternut squash cubes and halved Brussels sprouts with 1 tablespoon of olive oil, salt, and black pepper. Roast for 25 minutes, or until tender and slightly caramelized.
While the vegetables roast, cook the pasta according to package instructions. Drain and set aside to cool.
In a small bowl, whisk together the apple cider vinegar, honey, dried thyme, and the remaining 1 tablespoon of olive oil to make the dressing.
In a large mixing bowl, combine the cooled pasta, roasted butternut squash, Brussels sprouts, red onion, and chopped walnuts.
Pour the dressing over the salad and toss gently to combine. Serve immediately or refrigerate for 10-15 minutes to allow the flavors to meld.

Notes

This fall pasta salad can be customized by adding other seasonal vegetables like roasted carrots or beets. For an extra flavor boost, sprinkle some Parmesan or goat cheese on top before serving.

Nutrition

Calories: 280kcalCarbohydrates: 40gProtein: 7gFat: 12gSaturated Fat: 2gCholesterol: 5mgSodium: 250mgPotassium: 500mgFiber: 6gSugar: 10gVitamin A: 90IUVitamin C: 50mgCalcium: 50mgIron: 2mg

Keyword Autumn Gatherings, Fall, healthy, Pasta Salad

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How to Make the Recipe

Roast the vegetables: Preheat your oven to 400°F (200°C). Toss the butternut squash cubes and halved Brussels sprouts with olive oil, salt, and black pepper. Roast for 25 minutes, or until tender and slightly caramelized.
Cook the pasta: While the vegetables are roasting, cook the pasta according to the package instructions. Drain and set aside to cool.
Make the dressing: In a small bowl, whisk together apple cider vinegar, honey, dried thyme, and olive oil to make the dressing.
Assemble the salad: In a large bowl, combine the cooked pasta, roasted vegetables, red onion, and chopped walnuts.
Toss and serve: Pour the dressing over the salad and toss gently to combine. Serve immediately, or refrigerate for 10-15 minutes to let the flavors meld.

Conclusion

This delicious fall pasta salad is the perfect dish to enjoy during the autumn months. The roasted butternut squash and Brussels sprouts add warmth and depth, while the pasta and walnuts offer satisfying textures. The honey and apple cider vinegar dressing ties everything together with a subtle sweetness and tang. Whether you’re serving it for a holiday meal, a family gathering, or a weeknight dinner, this pasta salad will surely be a crowd-pleaser. Enjoy the flavors of fall in every bite!