Fall Harvest Pasta Salad

This Fall Harvest Pasta Salad combines roasted sweet potatoes, brussels sprouts, dried cranberries, pecans, and crisp apples, all tossed in a tangy maple Dijon vinaigrette for the perfect balance of sweet and savory. It’s a vibrant and hearty dish that’s ideal for fall gatherings or as a cozy, make-ahead lunch!

Why This Recipe Works

Favorite Fall Flavors: This autumn pasta salad is a celebration of your favorite fall flavors from roasted vegetables to crisp apples and crunchy nuts! Not to mention the maple vinaigrette that ties everything together beautifully! This salad works equally well for casual lunches and festive holiday gatherings and is a breeze to whip up.

Satisfying Textures: Each bite of this fall harvest pasta salad offers the perfect balance of textures, from the tender pasta to crisp apple pieces and crunchy pecans and pepitas. Plus, the combination of roasted sweet potatoes and Brussels sprouts adds an extra layer of heartiness that can turn this from a side dish into a main meal!

Supplies Needed

• Mixing Bowls
• Air Fryer (or oven)

Ingredients

• Pasta: I used campanelle pasta here, but you can choose any short-cut pasta like rotini, fusilli, or bow ties that can catch the dressing!
• Sweet Potato: Sweet potato adds a hearty and nutrient-dense base to the pasta salad!
• Brussels Sprouts: Shredding them helps them roast quickly and ensures you get some in every bite!
• Olive Oil: To coat the sweet potato and sprouts as you cook them.
• Green Apple & Honey Crisp Apple: I used a combination of green apple and honey crisp for both tart and sweet flavors.
• Pecans: For a nutty, buttery crunch!
• Dried Cranberries: Dried cranberries add a chewy texture and an extra layer of tartness.
• Pepitas: Pepitas, also known as pumpkin seeds, are perfect for fall and add a lovely crunch!
• Feta Cheese: Use cheese packed in brine for the best flavor and texture! I like feta cheese here, but you could also opt for creamy goat cheese.
• Maple Vinaigrette: To make a simple homemade maple vinaigrette, you can combine olive oil, maple syrup, apple cider vinegar, dijon mustard, dried thyme, and salt and pepper! Mix well with a whisk or shake it up in a jar.

How To Make A Fall Harvest Pasta Salad

Preparation:

1. Cook the Pasta: Bring a large pot of water to a boil. Add the pasta and cook until al dente per the package directions. Remove from the stove and strain the pasta in a colander. Set aside.
2. Prep Sweet Potato: Cube the sweet potato into small 1/2-inch pieces. Toss in 1 tsp of the olive oil and season lightly with salt and pepper. Place into the air fryer and air fry at 400 F. for 7 min to start. Alternatively, you can roast the sweet potato for 20 min at 425 F.
3. Prep Brussels Sprouts: While the sweet potato is cooking, slice and shred the Brussels sprouts.
4. Cook with Sweet Potatoes: Toss the shredded sprouts in the remaining 1 tsp of olive oil and season lightly with salt and pepper. Add the shredded sprouts to the partially cooked sweet potato in the air fryer and cook an additional 5 minutes. The Brussels sprouts should be light charred and cooked.
5. Prep Apples & Feta: Dice the apples into bite-sized pieces and crumble the feta.

Assembly:

1. Place Ingredients in Bowl: In a large mixing bowl, add the cooked pasta, cooked sweet potato and Brussels sprouts, cubed apples, feta, cranberries, pecans, and pepita seeds. Toss to combine.
2. Make the Dressing: In a separate mixing bowl, whisk together the olive oil, maple syrup, apple cider vinegar, mustard, and spices.
3. Combine: Once the dressing is well mixed, pour over the fall harvest pasta salad and toss very well.
4. Serve: Serve immediately or chill in the fridge, tossing again before serving.

Tips For Serving And Storing

• To serve, allow the salad to sit at room temperature for 15-20 minutes before serving if it’s been refrigerated. Make sure to give it a good toss just before serving to redistribute the dressing!
• You can eat this pasta salad on its own! Or to opt for a full fall-inspired meal, serve your fall harvest pasta salad with your choice of protein like maple pecan glazed salmon or pumpkin spice chicken wings! You can also serve a series of fall salads like this Autumn chicken cobb salad too.
• Store any leftover fall harvest pasta salad in an airtight container in the refrigerator for up to 7 days! Given that it can last a full week in the fridge, this makes a wonderful meal prep option to make at the beginning of the week.
• Add a protein to make this a complete meal. I love this maple pecan salmon, and blackened chicken, or make it a holiday side to pair with these smoked cornish hens.

Frequently Asked Questions

More Recipes To Try

• Pumpkin Baked Brie
• Smoked Chicken Legs (Drumsticks)
• Bacon Wrapped Delicata Squash
• Acorn Squash Pot Pies
• Baked Brie Bread with Autumn Salad