This fall pasta salad is packed with cozy autumn flavors: sweet roasted butternut squash, fusilli pasta, fresh baby spinach, tangy feta, dried cranberries and crunchy toasted pine nuts, all tossed in a bright maple-Dijon vinaigrette. It's colorful, easy to make ahead, and a perfect side dish for Thanksgiving, fall potlucks or a grab-and-go lunch.
If you love butternut squash, try my Easy Vegan Butternut Squash Pasta for a cozy warm dinner, or my Israeli Couscous Salad with Butternut Squash for another make-ahead fall salad.
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Every fall, I find myself looking for side dishes that feel festive but don't take up precious oven space on the big day. This pasta salad has become my answer. I roast the squash, cook the pasta and shake up the dressing the day before, then toss it all together right before guests arrive. The caramelized squash, sweet-tart cranberries and salty feta make every bite taste like autumn. As soon as the temperatures start to cool down, my family always asks for this delicious pasta!
I love that it's just as good at room temperature as it is chilled, so it's perfect for a holiday buffet or a potluck where it might sit out for a while. It's my fall twist on a summer favorite, my Caprese Pasta Salad, and it sits happily on the table next to my Roasted Sweet Potato and Kale Salad.
Ingredients
For the Pasta Salad
- Short pasta: I use fusilli, but farfalle, penne, rotini or orecchiette work too. Their shapes catch the vinaigrette.
- Butternut squash: One medium squash, peeled and diced into even cubes, then roasted until caramelized. I used precut squash, which made it much easier to put together.
- Olive oil, salt and pepper: For roasting the squash.
- Baby spinach: Roughly chopped so it mixes easily through the pasta.
- Dried cranberries: A sweet-tart pop of color. Dried cherries are delicious too.
- Feta: Crumbled, for a salty, creamy contrast. Goat cheese works too.
- Pine nuts: Lightly toasted for the best flavor. Toasted pecans or walnuts are great swaps.
- Red onion or shallot: Finely diced. Soak it in cold water for 10 minutes for a milder flavor.
For the Maple-Dijon Vinaigrette
- Extra-virgin olive oil
- Apple cider vinegar: Bright and tangy, a classic fall flavor.
- Pure maple syrup: Adds a cozy sweetness that pairs perfectly with the squash.
- Dijon mustard: Adds tang and helps the dressing stay emulsified.
- Garlic, salt and pepper
How to Make Fall Harvest Pasta Salad
- Roast the squash. Preheat the oven to 425°F. Toss the diced squash with olive oil, salt and pepper on a baking sheet, spread it out, and roast 22 to 28 minutes, flipping halfway, until tender and caramelized at the edges. Let cool.
- Cook the pasta. Meanwhile, cook the pasta in well-salted boiling water until al dente. Drain, rinse briefly with cool water to stop the cooking, drain very well and let cool.
- Toast the pine nuts. Toast them in a dry skillet over medium-low heat for 2 to 4 minutes, stirring often, until golden. Move them to a plate right away so they don't burn.
- Shake the vinaigrette. Add the olive oil, vinegar, maple syrup, Dijon, garlic, salt and pepper to a mason jar and shake until smooth.
- Assemble. In a large bowl, combine the pasta, squash, spinach, cranberries and red onion.
- Dress it. Shake the dressing again, pour it over the salad and toss gently to coat.
- Finish and serve. Fold in the feta and pine nuts, taste, and adjust the salt and pepper. Serve at room temperature or chilled.
Recipe Tips
- Cut the squash evenly: Even cubes roast at the same rate and stay firm enough to hold their shape. For convenience, you can find precut squash at most markets.
- Don't crowd the pan: Give the squash room so it caramelizes instead of steaming. Use two pans if needed.
- Let everything cool: Warm squash or pasta will wilt the spinach and melt the feta.
- Rinse the pasta briefly: For pasta salad, a quick rinse stops the cooking and keeps the pasta from sticking together.
- Start with less dressing: For a lighter salad, add about three-quarters of the vinaigrette, then more to taste.
- Add the crunchy and creamy things last: Fold in the feta and pine nuts at the end so the pine nuts stay crunchy and the feta stays in pieces.
- Make it a meal: Add grilled chicken, leftover roast turkey or chickpeas for a heartier lunch.
Storage and Make-Ahead
- Make ahead: Roast the squash, cook the pasta and make the vinaigrette up to 24 hours ahead. Store them separately in the fridge and assemble closer to serving time.
- Refrigerator: Store leftovers in an airtight container for 3 to 4 days.
- Refresh leftovers: Pasta soaks up dressing as it sits. Toss with a small drizzle of olive oil or a splash of apple cider vinegar before serving.
- Food safety: Keep it refrigerated until serving, and don't leave it out for more than 2 hours.
- Freezing: Not recommended. The spinach and squash turn mushy when thawed.
Serving Suggestions
This pasta salad makes a beautiful side for Thanksgiving or any fall gathering. Serve it alongside my Easy Roast Turkey, Italian Roasted Chicken or Roast Pork Loin (Arrosto di Maiale). It's also a perfect make-ahead lunch for the week.
Fall Pasta Salad FAQs
Can I make butternut squash pasta salad ahead of time?
Yes. Prep the squash, pasta and dressing up to a day ahead and store them separately. Toss everything together, adding the feta and pine nuts last, shortly before serving.
How do I keep pasta salad from drying out?
Save a little vinaigrette to add right before serving, or refresh it with a drizzle of olive oil and a splash of vinegar.
Is this pasta salad served warm or cold?
It's best at room temperature or slightly chilled. If it's been in the fridge, let it sit out 15 to 20 minutes before serving.
Can I use sweet potato instead of butternut squash?
Yes. Roasted sweet potato cubes work well. Roast them the same way until tender and caramelized.
What can I use instead of pine nuts?
Toasted pecans or walnuts are great swaps. Use about ½ to ¾ cup, chopped.
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Fall Harvest Pasta Salad
Equipment
- 1 Large bowl
Ingredients
For the pasta salad
- 1 lb pasta I used fussili, farfalle or penne work fine
- 4 cups butternut squash peeled and diced (medium butternut squash)
- 2 tablespoon extra-virgin olive oil
- ½ teaspoon sea salt more to taste
- ¼ teaspoon freshly ground black pepper
- 4 cups baby spinach roughly chopped
- 1 cup dried cranberries
- 1 cup feta cheese crumbled
- ⅓ cup pine nuts lightly toasted
- ¼ cup small red onion diced (or shallot)
For the maple-Dijon vinaigrette
- ½ cup extra virgin olive oil
- 4 tablespoon apple cider vinegar
- 3 tablespoon pure maple syrup
- 1 ½ tablespoon Dijon mustard
- 1 small garlic clove minced
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
Roast the butternut squash
- Preheat the oven to 425°F. Add the diced butternut squash to a baking sheet and toss with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread into an even layer and roast for 22-28 minutes, flipping halfway through, until tender and lightly caramelized around the edges. Set aside to cool.
Cook the pasta
- While the squash is roasting, bring a large pot of generously salted water to a boil. Cook the pasta according to the package directions until al dente. Drain and briefly rinse with cool water to stop the cooking. Drain very well and set aside to cool.
Toast the pine nuts
- Add the pine nuts to a dry skillet over medium-low heat. Toast for 2-4 minutes, stirring often, until lightly golden and fragrant. Keep an eye on them, as they can burn quickly. Transfer immediately to a plate to cool.
Make the maple-Dijon vinaigrette
- Add the olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and black pepper to a mason jar. Close tightly and shake until the dressing is smooth and combined.
Assemble the salad
- In a large serving bowl, combine the cooled pasta, roasted butternut squash, chopped spinach, dried cranberries, and red onion.
Add the dressing
- Pour the maple-Dijon vinaigrette over the pasta salad and gently toss until everything is evenly coated.
Finish the salad
- Gently fold in the feta cheese and toasted pine nuts. Taste and adjust with additional salt and pepper, if needed.
Serve
- Serve right away at room temperature, or chill until ready to serve. If refrigerated, let the pasta salad sit out for about 15-20 minutes before serving for the best flavor.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Pasta: A short pasta shape works best for this recipe. Fusilli, farfalle, rotini, penne, or orecchiette are all great options because they hold onto the vinaigrette.
- Butternut squash: Cut the squash into evenly sized cubes so they roast at the same rate. You want them tender but still firm enough to hold their shape in the salad.
- Caramelization: Give the squash plenty of room on the baking sheet. If the pieces are crowded, they will steam instead of getting those delicious caramelized edges.
- Spinach: Baby spinach works best. Roughly chop larger leaves so they mix easily throughout the pasta.
- Red onion: If you prefer a milder onion flavor, soak the diced red onion in cold water for about 10 minutes, then drain and pat dry before adding it to the salad.
- Cranberries: Dried cranberries add a nice touch of sweetness. Dried cherries would also be delicious.
- Pine nuts: Toasting the pine nuts makes a big difference in flavor. Remove them from the skillet as soon as they turn golden so they don't continue cooking in the hot pan.
- Nut substitution: Chopped toasted pecans or walnuts can be substituted for the pine nuts. Use about ½-3/4 cup.
- Feta: Crumbled feta adds a salty, creamy contrast to the sweet squash and cranberries. Goat cheese is another good option if you prefer.
- Vinaigrette: Shake the dressing again just before adding it to the salad, since the oil and vinegar may separate as it sits.
- Dressing to taste: If you prefer a lighter pasta salad, start with about three-quarters of the dressing and add more as needed.
- Make ahead: The squash, pasta, and vinaigrette can all be prepared up to 24 hours in advance. Store them separately in the refrigerator and assemble the salad closer to serving time.
- Serving temperature: This pasta salad is delicious chilled or at room temperature. I prefer letting it sit out for a few minutes before serving so all the flavors come through.
- Holiday serving: This makes a beautiful fall side dish for Thanksgiving or any autumn gathering, especially alongside roasted chicken, turkey, or pork.
- Add protein: For a heartier meal, add grilled chicken, roasted turkey, or chickpeas.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. - Before serving leftovers: Give the salad a good toss and, if it seems a little dry, add a small drizzle of olive oil or a splash of apple cider vinegar to freshen it up.
- Food safety: Keep refrigerated until ready to serve and avoid leaving the pasta salad at room temperature for more than 2 hours.
