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Oh, the crisp air, the cozy sweaters, and all those beautiful autumn colors; it just puts me in the mood for some wonderful fall cooking! If you’re anything like me, you’re always on the hunt for a dish that captures the essence of the season effortlessly. That’s exactly how I feel about this delightful fall harvest pasta salad.

I’ve crafted this recipe to be a true celebration of autumn’s bounty. It’s packed with vibrant flavors and textures that make it perfect for any occasion. Whether I’m prepping ahead for a busy week or bringing a showstopper to a holiday gathering, this fall harvest pasta salad is always a huge hit.

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Why You’ll Adore This Fall Harvest Pasta Salad

I genuinely believe this fall harvest pasta salad will become a staple in your kitchen. Here are just a few reasons why I think you’ll love it as much as I do:

Seasonal Flavor Bomb: I’ve carefully combined classic fall ingredients like sweet butternut squash, savory brussels sprouts, and hearty kale to create a symphony of flavors that truly sings of autumn. Every bite feels like a warm hug.
Effortless Elegance: This salad looks incredibly impressive, but trust me, it’s surprisingly simple to put together. I find the steps straightforward, making it achievable for any home cook, no matter your experience level.
Meal Prep Marvel: One of my favorite things about this fall harvest pasta salad is how beautifully it holds up. I love making a big batch on Sunday to enjoy for lunches throughout the week, and it tastes even better the next day as the flavors meld.
Crowd-Pleaser Guaranteed: From casual family dinners to festive holiday potlucks, I’ve seen this fall harvest pasta salad disappear quickly every time I serve it. It’s a wonderful way to bring seasonal cheer to any table.

Ingredients for Your Delightful Fall Harvest Pasta Salad

Here’s exactly what I use to make this scrumptious fall harvest pasta salad:

12 oz dry ditalini rigati pasta (450g or 6 cups cooked)
2 cup diced butternut squash (fresh or frozen will both work)
2 cups thinly sliced brussel sprouts
Salt and black pepper (to taste)
2 tbsp olive oil (divided)
1 lb mild turkey sausage (casing removed)
3 heaping cups curly kale (leaves finely chopped (about ½ of a large bunch))
1 cup red onion (diced (about ½ of one large red onion))
1 cup parmesan cheese (shredded)
½ cup dried cranberries
½ cup pumpkin seeds
½ cup olive oil
¼ cup maple syrup
3 tbsp old fashioned dijon mustard
¼ cup apple cider vinegar
¼ tsp black pepper
½ tsp salt

Step-by-Step Instructions to Create Your Fall Harvest Pasta Salad

I always follow these simple steps to bring this amazing fall harvest pasta salad to life:

Preheat oven to 400F and prepare a large sheet pan.
Cook your pasta according to package instructions. Once cooked, drain and place in the fridge or freezer to allow it to fully cool.
While the pasta is cooking add the diced butternut squash and sliced brussels sprouts to the pan. Drizzle with 1 tbsp of olive oil and season with salt and black pepper. Bake for about 25-30 minutes or until the brussel sprouts are crispy and the butternut squash begins to brown. Once cooked, allow to cool.
While the veggies are roasting, remove the sausages from the casing by using a sharp knife to gently slice one side of the casing to remove the meat. Cook the turkey sausage until no longer pink in colour. Allow to cool.
Add the kale to a large salad bowl, drizzle with the remaining 1 tbsp of olive oil and gently massage the leaves to soften them.
Add the cooled pasta to the kale base. Top with roasted veggies, turkey sausage crumbles, red onion, parmesan cheese, dried cranberries and pumpkin seeds.
To make your dressing: add olive oil, maple syrup, dijon mustard, apple cider vinegar, salt and black pepper to a large mason jar and whisk (or shake jar) until fully combined.
Drizzle dressing over the salad and toss to combine.

Maya Anderson

Amazing Fall Harvest Pasta Salad: A Seasonal Delight

This delightful fall harvest pasta salad captures the essence of the autumn season effortlessly, packed with vibrant flavors and textures. It’s crafted to be a true celebration of autumn’s bounty, perfect for busy week meal prep or as a showstopper at holiday gatherings.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 1

Total Time 1 30

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 743

Ingredients Equipment Method Notes

Ingredients

12 ounce dry ditalini rigati pasta (450g or 6 cups cooked)
2 cup diced butternut squash fresh or frozen will both work
2 cup thinly sliced brussel sprouts
Salt and black pepper to taste
2 tablespoon olive oil divided
1 pound mild turkey sausage casing removed
3 cup curly kale leaves finely chopped (about ½ of a large bunch)
1 cup red onion diced (about ½ of one large red onion)
1 cup parmesan cheese shredded
½ cup dried cranberries
½ cup pumpkin seeds

Dressing

½ cup olive oil
¼ cup maple syrup
3 tablespoon old fashioned dijon mustard
¼ cup apple cider vinegar
¼ teaspoon black pepper
½ teaspoon salt

Equipment

Oven
large sheet pan
pan
large salad bowl
mason jar
sharp knife

Method

Preheat oven to 400F and prepare a large sheet pan.
Cook your pasta according to package instructions. Once cooked, drain and place in the fridge or freezer to allow it to fully cool.
While the pasta is cooking, add the diced butternut squash and sliced brussels sprouts to the pan. Drizzle with 1 tbsp of olive oil and season with salt and black pepper. Bake for about 25-30 minutes or until the brussel sprouts are crispy and the butternut squash begins to brown. Once cooked, allow to cool.
While the veggies are roasting, remove the sausages from the casing by using a sharp knife to gently slice one side of the casing to remove the meat. Cook the turkey sausage until no longer pink in colour. Allow to cool.
Add the kale to a large salad bowl, drizzle with the remaining 1 tbsp of olive oil and gently massage the leaves to soften them.
Add the cooled pasta to the kale base. Top with roasted veggies, turkey sausage crumbles, red onion, parmesan cheese, dried cranberries and pumpkin seeds.
To make your dressing: add olive oil, maple syrup, dijon mustard, apple cider vinegar, salt and black pepper to a large mason jar and whisk (or shake jar) until fully combined.
Drizzle dressing over the salad and toss to combine.

Notes

For a perfect salad, don’t skip massaging the kale with a little olive oil to break down tough fibers, making it more tender. Ensure all ingredients—pasta, roasted veggies, and sausage—are completely cool before combining to prevent mushiness. If prepping in advance, dress the salad just before serving to keep it vibrant and prevent it from becoming overly saturated.

For advanced meal prep, store the dressing separately in a mason jar. To maintain freshness for several days, store roasted vegetables, cooked sausage, and the pasta base separately. Combine the kale with other sturdy ingredients and add dressing to individual portions just before serving. This method keeps the salad fresh for up to 3-4 days in the refrigerator.

If your pasta is soggy, it’s likely overcooked or wasn’t fully cooled; there’s no quick fix, so aim for al dente next time. If the flavor is bland, taste and adjust seasoning with more salt, pepper, or a squeeze of fresh lemon juice. If the salad seems dry, add more dressing or a drizzle of extra olive oil to moisten without overpowering the flavors.

Build Your Own Fall Harvest Pasta Salad: A Customization Guide

I love how versatile this fall harvest pasta salad is; you can truly make it your own! Here are some ideas for how I customize it based on what I have on hand or what I’m craving:

Choose Your Pasta:
Ditalini Rigati: My go-to for catching all the dressing.
Fusilli: Its spirals are great for trapping ingredients and dressing.
Orecchiette: Little “ears” are perfect for scooping up all the delicious bits.
Pick Your Roasted Veggie:
Butternut Squash & Brussels Sprouts: My favorite for that sweet and savory fall flavor.
Sweet Potatoes: Cubed and roasted, they add a wonderful sweetness and texture.
Broccoli Florets: Roasted until slightly charred, they offer a great earthy bite.
Select Your Protein:
Mild Turkey Sausage: A fantastic savory addition that’s light and flavorful.
Crispy Bacon: Crumbled bacon adds a smoky, salty crunch.
Roasted Chickpeas: For a vegetarian option, I love roasting chickpeas with a little paprika until crispy.
Add Your Crunch:
Pumpkin Seeds: Nutty and slightly salty, they’re perfect for fall.
Toasted Pecans: Add a buttery, warm flavor that complements the maple dressing.
Candied Walnuts: A touch of sweetness and crunch, perfect for a festive touch.
Dress It Up:
Maple Dijon Vinaigrette: The current recipe’s perfectly balanced sweet and tangy dressing.
Balsamic Vinaigrette: For a darker, richer, and slightly sweeter profile.
Creamy Tahini Dressing: A richer, more earthy dressing that pairs well with roasted vegetables.

Substitutions and Variations: Make Your Fall Harvest Pasta Salad Truly Yours!

I believe cooking should be flexible and fun, so here’s a guide to help you tweak this fall harvest pasta salad to suit your preferences or dietary needs:

Original Ingredient	Substitution/Variation Idea
Ditalini Rigati Pasta	Gluten-Free Pasta: I find that most brands of gluten-free ditalini or fusilli work wonderfully. Just follow the package directions for cooking, and ensure it cools completely.
Butternut Squash & Brussel Sprouts	Sweet Potatoes & Carrots: Cubed sweet potatoes and sliced carrots roast up beautifully, adding a different kind of sweetness and earthy flavor.
Mild Turkey Sausage	Vegetarian/Vegan: I often substitute with a plant-based sausage alternative, crumbled and cooked. Alternatively, roasted chickpeas or cannellini beans add protein and a satisfying texture. Pork Sausage: For a richer flavor, mild Italian pork sausage can be used instead.
Parmesan Cheese	Vegan Parmesan Alternative: Many dairy-free shredded parmesan options are available and melt-in-your-mouth delicious. Nutritional Yeast: For a cheesy, umami flavor without dairy, I sprinkle in a few tablespoons.
Dried Cranberries	Dried Cherries or Apricots: These add a similar sweet and tangy chewiness, offering a slightly different fruity note. Fresh Apple Chunks: For a crisp, fresh sweetness, I sometimes add finely diced apple just before serving.
Pumpkin Seeds	Sunflower Seeds or Toasted Pecans: These are excellent nut-free alternatives for crunch. If nuts are okay, toasted pecans or walnuts add a lovely fall flavor.
Maple Syrup	Agave Nectar or Honey: Either of these can be used as a 1:1 substitute for a similar sweetness in the dressing. For a sugar-free option, a sugar-free maple flavored syrup works well.

Making it Vegan: I swap the turkey sausage for roasted chickpeas or a plant-based sausage, and use a vegan parmesan alternative or nutritional yeast. The rest of the ingredients, including the dressing, are already plant-based!
Making it Gluten-Free: I simply use your favorite gluten-free pasta, ensuring the same ditalini rigati shape or a similar small pasta for consistency.
Making it Nut-Free: I ensure my pumpkin seeds are the only “nut” in the recipe, and if there are concerns, I swap them for sunflower seeds.

Advanced Meal Prep & Longevity Tips for Your Fall Harvest Pasta Salad

I find this fall harvest pasta salad is absolutely perfect for meal prepping, and with a few tricks, I can keep it fresh and delicious for days.

To prevent sogginess, my number one tip is to store the dressing separately. I mix up the dressing in a mason jar and keep it in the fridge. When I’m ready to eat, I just drizzle a little over my portion and toss.

I also like to make sure all my components are completely cool before combining. If I’m making a big batch to last several days, I’ll store the roasted vegetables, cooked sausage, and pasta base separately. I typically combine the kale with the other sturdy ingredients and add the dressing to individual portions just before serving. This way, the salad stays fresh and doesn’t get soggy for up to 3-4 days in the refrigerator.

Troubleshooting Common Fall Harvest Pasta Salad Problems

Even with the best intentions, I know things can sometimes go a little sideways in the kitchen. Here are some common fall harvest pasta salad problems and my quick fixes:

Soggy Pasta: This usually happens if the pasta isn’t fully cooled before combining, or if it’s overcooked. I always cook my pasta al dente and ensure it’s completely cold before it joins the other ingredients. If it’s already soggy, a quick fix isn’t really possible, but for next time, I’ll pay close attention to cooling.
Bland Flavor: If my fall harvest pasta salad tastes a bit flat, I’ll immediately check the seasoning. Often, it just needs a little more salt and pepper, or perhaps a squeeze of fresh lemon juice in the dressing to brighten things up. I taste and adjust as I go.
Dry Salad: If the salad seems a bit dry, it might be due to insufficient dressing or the pasta absorbing too much. I’ll simply whip up a half batch of the dressing and toss it in. Alternatively, a drizzle of extra olive oil can help moisten everything without overwhelming the flavors.

Serving Suggestions for Your Fall Harvest Pasta Salad

This fall harvest pasta salad is incredibly versatile, and I love serving it in different ways depending on the occasion.

It makes a fantastic standalone lunch, especially when I’m looking for something satisfying and packed with veggies. For a heartier meal, I often pair it with simple grilled chicken breast or a pan-seared pork chop. It’s also absolutely divine alongside a warm bowl of creamy tomato soup or a crusty loaf of artisanal bread. For a truly elevated experience, I’ve even served it with a perfectly fried or poached egg on top, transforming it into an indulgent brunch item.

Frequently Asked Questions About Fall Harvest Pasta Salad

I often get questions about this particular recipe, so I’ve gathered some of the most common ones to help you out!

Can I make this fall harvest pasta salad ahead of time? Absolutely! I often make this salad 1-2 days in advance. My best advice is to keep the dressing separate and add it right before serving. This helps maintain the fresh texture of the kale and prevents the pasta from soaking up too much moisture and becoming soggy.

What’s the best way to store leftovers? I store any leftover fall harvest pasta salad in an airtight container in the refrigerator. It usually stays fresh and delicious for up to 3-4 days. Just remember, if you’ve already dressed the entire salad, it might be slightly softer on subsequent days, but still perfectly tasty.

Can I use a different type of pasta? Yes, of course! While I recommend ditalini rigati for its ability to hold the dressing and other ingredients, you can certainly use other small, sturdy pasta shapes. Fusilli, orecchiette, or even medium shells would work well. I always ensure to cook them al dente for the best pasta salad texture.

What if I don’t have maple syrup for the dressing? No problem at all! I’ve found that honey or agave nectar can be used as a direct 1:1 substitute for the maple syrup in the dressing. They’ll provide a similar sweetness and balance to the tang of the apple cider vinegar.

Conclusion

I truly hope you enjoy making and savoring this comforting fall harvest pasta salad as much as I do. It’s a dish that embodies everything I love about autumn; warmth, flavor, and a little bit of magic. It’s truly a delight to bring to any table, and I promise it will quickly become a cherished recipe in your own collection.

I’d absolutely love to hear from you! Please leave a comment below and let me know how your fall harvest pasta salad turns out. Do you have any favorite fall ingredients you’d add? Or maybe a question I haven’t answered? Feel free to share your results and tag @whatwillcook on social media; I’d be so thrilled to see your creations! Happy cooking, my friends!