Name: Delicious Fall Pasta Salad with Roasted Veggies and Flavor
Prep time: 20 min
Cook time: 40 min
Total time: 540 min
Ingredients: 8 oz Short Pasta (fusilli or penne); 2 medium Sweet Potatoes (Butternut squash can be used as a substitute.); 1 lb Brussels Sprouts (Broccoli can be substituted for a milder taste.); 1/4 cup Olive Oil (Avocado oil can be used as an alternative.); 3 Tbsp Sherry Vinegar (Red wine vinegar can be swapped in a pinch.); 1 tsp Kosher Salt (Adjust quantity if using table salt.); 1/2 tsp Black Pepper (Freshly ground is best.); 2 cloves Garlic (Minced; garlic powder can be substituted.); 1/2 cup Olives (Any variety can be used, or omit.); 1 cup Radicchio (Kale or arugula can be used as alternatives.); 4 oz Goat Cheese (Feta cheese can be a substitution.); 1/4 cup Pepitas (Sunflower seeds can be used as a replacement.)

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As I watched the leaves transform into a vibrant tapestry of autumn colors, an idea sparked in my mind: a Fall Pasta Salad that captures the season’s essence. This dish, featuring roasted sweet potatoes and Brussels sprouts drizzled with a zesty sherry vinaigrette, is the perfect sidekick for any gathering or cozy dinner. Not only is it a fantastic make-ahead option that deepens in flavor over time, but it also offers a hearty yet refreshing touch without any mayo. Whether you’re prepping for a holiday feast or simply looking to elevate your weekly meal prep, this pasta salad stands out as a delightful addition to your table. What variations will you experiment with to make it uniquely yours?

Why is Fall Pasta Salad a Must-Try?

Versatile and Customizable: You’ll love this recipe for its endless variations. Swap in different roasted veggies like zucchini or add protein for a heartier meal.

Flavorful and Satisfying: The blend of roasted sweet potatoes and Brussels sprouts creates a rich, warm flavor that’s perfect for the season.

Make-Ahead Convenience: This pasta salad is ideal for meal prep—make it in advance, and watch the flavors blossom!

Colorful and Inviting: The vibrant hues of the veggies and fresh greens make this salad a feast for the eyes, guaranteed to impress at gatherings.

Health-Centric: Packed with nutrients and fiber, it’s a wholesome alternative to traditional pasta dishes. Perfect for balancing out heavy holiday meals!

Fall Pasta Salad Ingredients

For the Base
• Pasta – Any short pasta like fusilli or penne works beautifully here for the perfect texture.
• Sweet Potatoes – Adds natural sweetness and heartiness; butternut squash makes a delightful alternative.
• Brussels Sprouts – Earthy and crunchy when roasted; substitute with broccoli for a milder taste.

For the Dressing
• Olive Oil – Essential for roasting vegetables and dressing; avocado oil can be used if preferred.
• Sherry Vinegar – Offers a zesty depth to the salad; red wine vinegar can be swapped in a pinch.
• Kosher Salt – Enhances overall flavor; adjust quantity if using table salt instead.
• Black Pepper – Freshly ground is best for maximal flavor impact.

For Extra Flavor
• Garlic – Infuses the dressing with aromatic goodness; garlic powder is a fine substitute if needed.
• Olives – Provides a briny contrast; you can use any variety or omit for simplicity.

For Garnish
• Radicchio – Brings color and a slight bitterness; try kale or arugula as alternatives.
• Goat Cheese – Adds creamy richness; feta cheese works perfectly for a similar tang.
• Pepitas – Crunchy topping to finish; sunflower seeds can replace them if desired.

This Fall Pasta Salad is your new go-to dish, perfect for any occasion!

Step‑by‑Step Instructions for Fall Pasta Salad

Step 1: Preheat the Oven
Begin your Autumn Roasted Vegetable Pasta Salad by preheating your oven to 425°F (218°C). This high heat will ensure that the sweet potatoes and Brussels sprouts roast perfectly, developing a caramelized exterior while remaining tender on the inside.

Step 2: Prepare the Vegetables
On a large baking sheet, toss the diced sweet potatoes and halved Brussels sprouts with olive oil and kosher salt until evenly coated. Make sure the vegetables are spread out in a single layer to enhance roasting, which usually takes about 40 minutes. You’ll know they’re done when they’re golden brown and tender.

Step 3: Make the Dressing
While the veggies are roasting, whisk together the remaining olive oil, sherry vinegar, kosher salt, freshly ground black pepper, and minced garlic in a large mixing bowl. This zesty sherry vinaigrette will add a delightful tang to your Fall Pasta Salad, so ensure the ingredients are well blended and smooth.

Step 4: Cook the Pasta
In a large pot, bring salted water to a boil, then add your short pasta of choice. Cook until al dente according to package instructions, typically around 8-10 minutes. Drain the pasta and give it a quick rinse with cool water to stop cooking—this helps maintain its structure in the salad.

Step 5: Combine Ingredients
Once the roasted vegetables have cooled slightly, add the drained pasta and your choice of olives to the bowl with the dressing. Toss all the components together until well coated, allowing the warm pasta to absorb some of the dressing’s flavors.

Step 6: Add Final Touches
Let the mixture cool down for about 20 minutes before adding the chopped radicchio, crumbled goat cheese, and pepitas. Gently toss these ingredients together, taking care not to crush the cheese, so the textures in your Fall Pasta Salad remain vibrant and inviting.

Step 7: Refrigerate Overnight
For the best flavor, cover the salad and refrigerate it for at least 8 hours or overnight. This resting time allows all the ingredients and dressing to meld beautifully, enhancing the delicious taste of your Autumn Roasted Vegetable Pasta Salad.

Step 8: Serve and Enjoy
When you’re ready to serve, give the pasta salad a little toss to redistribute the flavors. It’s perfect for picnics, potlucks, or as a side dish for gatherings. The textures and flavors of the roasted veggies and zesty dressing will shine, making this a memorable addition to your meal!

Expert Tips for Fall Pasta Salad

Roasting Tips: Ensure vegetables are well-spaced on the baking sheet to avoid steaming; proper airflow is key to achieving that perfect roast.
Dressing Absorption: For optimal flavor, let the Fall Pasta Salad rest overnight; this allows the pasta and veggies to soak up the dressing fully.
Cheese Adjustment: Be mindful when adding goat cheese after mixing; since it’s salty, taste the salad first to prevent over-seasoning.
Ingredient Variety: Feel free to experiment with different roasted vegetables such as zucchini or mushrooms to tailor the salad to your taste.
Make-Ahead Storage: This salad can be prepared up to 2 days in advance, making it a fantastic make-ahead option for busy weeks or holiday gatherings.

Fall Pasta Salad Variations & Substitutions

Customize your dish with these delightful alternatives and twists that will tickle your taste buds and inspire your creativity!

Sweet Potato Swap: Replace sweet potatoes with butternut squash or carrots for a different level of sweetness. Each brings its own character and pairs wonderfully with roasted veggies.
Brussels Sprouts Options: Substitute Brussels sprouts with tender broccoli or cauliflower for a milder flavor profile. You’ll enjoy a lovely crunch while keeping the salad light!
Herbal Infusion: Add fresh herbs like rosemary or thyme for an aromatic twist. Chopped parsley or basil can elevate the dish to a refreshing delight.
Protein Boost: Incorporate protein with chickpeas or diced grilled chicken to transform your Fall Pasta Salad into a satisfying main dish. This way, you’ll have a hearty meal in no time!
Cheese Alternative: Swap goat cheese with creamy feta or vegan cheese for a different taste or dietary preference. Each version offers a unique creamy element that enhances the overall flavor.
Zesty Addition: Mix in a splash of lemon juice or balsamic glaze for an extra zing. This will brighten the flavors and add a delightful depth to the mix!
Nutty Crunch: Try adding toasted walnuts or almonds instead of pepitas for a richer crunch. The nutty flavor will complement the roasted vegetables beautifully.
Heat Element: For spice lovers, sprinkle in some red pepper flakes or diced jalapeños. This addition brings a kick that packs a punch!

Enjoy exploring these variations and make sure to check out my other salad recipes, like the Arugula Pasta Salad or the Chickpea Salad with Grilled Vegetables, for even more inspiration!

What to Serve with Fall Pasta Salad

The perfect side dishes can elevate your Fall Pasta Salad into a memorable feast for any occasion.

Crunchy Garlic Bread: The crispy texture and buttery flavor of garlic bread complement the salad’s freshness beautifully. It’s the ultimate comfort food pairing!
Seasoned Roasted Chicken: Juicy, spiced chicken adds protein richness, balancing the bright flavors of the pasta salad with savory notes.
Herb-Infused Quinoa: Light and nutty, quinoa serves as a delightful addition, offering a wholesome contrast to the creamy goat cheese in the salad.
Mixed Greens Salad: A simple side of mixed greens with a light vinaigrette brings a refreshing crunch, enhancing your autumn-themed meal.
Creamy Pumpkin Soup: Warm, velvety soup accented with spices creates inviting autumnal flavors that harmonize with the hearty, roasted elements of the salad.
Sangria or Mulled Wine: A fun, festive drink rich with seasonal fruits brings depth and warmth, making it the perfect accompaniment to your cozy gathering.
Chocolate Chip Cookies: For a sweet finish, these classic treats lend a nostalgic touch, delighting your guests after the hearty main course.

Each of these options offers a unique blend of flavors and textures that pairs beautifully with your Fall Pasta Salad, making your meal an unforgettable experience!

Make Ahead Options

This Fall Pasta Salad is a fantastic choice for meal prep, allowing you to save time and simplify your weeknight dinners. You can roast the sweet potatoes and Brussels sprouts up to 3 days in advance and store them in an airtight container in the refrigerator. Additionally, the pasta can be cooked and chilled a day ahead for easy assembly. When you’re ready to serve, simply combine the roasted veggies, chilled pasta, and dressing, and let it all rest for at least 30 minutes for the flavors to meld. Remember to add the radicchio, goat cheese, and pepitas just before serving to keep them fresh and crunchy. With these prep-ahead tips, your Autumn Roasted Vegetable Pasta Salad will be just as delicious when you’re ready to enjoy it!

How to Store and Freeze Fall Pasta Salad

Fridge: Store your Fall Pasta Salad in an airtight container for up to 3 days to keep it fresh and flavorful. The flavors will deepen, making it even tastier!

Freezer: While freezing is not recommended for this salad due to the pasta and veggies’ texture changes, if needed, you can freeze it for up to 1 month. Thaw in the fridge overnight before using.

Reheating: If chilled, allow the pasta salad to sit at room temperature for 15-20 minutes before serving to get that vibrant mix of flavors back to life!

Make-Ahead Tips: This Fall Pasta Salad can be made up to 2 days in advance; letting it marinate in the dressing enhances the overall taste.

Fall Pasta Salad Recipe FAQs

What type of pasta should I use for my Fall Pasta Salad?
Absolutely! A short pasta like fusilli or penne is ideal because it provides the perfect texture and holds the dressing well. If you prefer whole grain or gluten-free options, those work beautifully too!

How do I store my Fall Pasta Salad for freshness?
Store your Autumn Roasted Vegetable Pasta Salad in an airtight container in the fridge for up to 3 days. I often find that the flavors deepen as it marinates. You can enjoy it cold or let it sit at room temperature for about 15-20 minutes before serving!

Can I freeze Fall Pasta Salad?
While I recommend enjoying this salad fresh, if you need to freeze it, you can do so for up to 1 month. Just note that freezing may change the texture of the pasta and veggies. When you’re ready to eat, thaw it overnight in the fridge, then give it a gentle stir before serving.

What should I do if my roasted vegetables aren’t crispy?
Very! If your veggies turn out soggy, it might be due to overcrowding on the baking sheet. Next time, spread them out to allow even roasting and ensure they develop that lovely caramelization. You can also increase the roasting time by checking them after 40 minutes until they’re golden brown and tender.

Are there any allergy considerations for this Fall Pasta Salad?
For sure! This salad contains gluten from the pasta and potential dairy from the goat cheese. If you have gluten sensitivity, try using a gluten-free pasta, and for a dairy-free option, you can simply omit the goat cheese or substitute it with a vegan cheese alternative. Always double-check ingredient labels for allergies.