18 Best Fall Pasta Salad Recipes

Do you love pasta salads, and want to explore some easy, delicious recipes that celebrate the delicious flavors of autumn? In this collection, I’m sharing 18 of the very best fall pasta salad recipes that I know you’ll love!

I love a good pasta salad at any time of the year, so I made it my mission to incorporate beautiful harvest produce like squash, sprouts, pumpkin, apple, sweet potato, and beets. These dishes are perfect for a quick weeknight dinner for the family, and they’re also easily scaled up so they’re fantastic for a crowd or hosting fall themed parties like Friendsgiving and potlucks. My best tip is to make a big batch so you’ve got lunches covered for the next few days! 

Sweet Potato & Bacon Pasta Salad

Cozy, savory, and just the right amount of sweet. Roasted sweet potato cubes, crispy bacon, and peppery arugula come together with tender pasta and a maple-mustard dressing for the ultimate fall side dish (or main).

Serves: 4

Ingredients:

• 2 cups cooked pasta (such as rotini or penne)

• 1 medium sweet potato, peeled and diced

• 1 tablespoon olive oil

• Salt and pepper, to taste

• 4 slices bacon

• 1 cup arugula

• 2 tablespoons chopped pecans (optional)

For the Dressing:

• 2 tablespoons olive oil

• 1 tablespoon maple syrup

• 1 tablespoon Dijon mustard

• 1 teaspoon apple cider vinegar

• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, or until tender and lightly browned. Let cool slightly.

2. While the sweet potatoes roast, cook the bacon until crispy. Let cool, then crumble.

3. In a small bowl, whisk together the dressing ingredients until well combined.

4. In a large bowl, combine the cooked pasta, roasted sweet potatoes, crumbled bacon, and arugula.

5. Pour the dressing over the salad and toss gently to coat.

6. Sprinkle with chopped pecans if using. Serve warm, at room temperature, or chilled.

Sage Sausage & Pear Pasta Salad

Sweet pears meet savory sausage in this flavorful fall pasta salad. Tossed with baby spinach and a light balsamic glaze, it’s a deliciously unexpected combo that works beautifully for a cozy lunch or holiday side dish.

Serves: 4

Ingredients:

• 2 cups cooked pasta (such as fusilli or farfalle)

• 8 oz sage-flavored sausage (cooked and sliced or crumbled)

• 1 ripe pear, thinly sliced

• 2 cups baby spinach

• 1/4 cup crumbled feta or goat cheese (optional)

• 1 tablespoon olive oil

• Salt and pepper, to taste

For the Balsamic Glaze:

• 2 tablespoons balsamic vinegar

• 1 tablespoon maple syrup or honey

• 1 teaspoon Dijon mustard

• 1 tablespoon olive oil

• Salt and pepper, to taste

Instructions:

1. If using uncooked sausage, cook it in a skillet over medium heat until browned and fully cooked. Let cool slightly, then slice or crumble.

2. In a small bowl, whisk together the balsamic glaze ingredients until smooth.

3. In a large mixing bowl, combine the cooked pasta, sausage, sliced pear, and baby spinach.

4. Drizzle with the balsamic glaze and toss gently to combine.

5. Top with crumbled cheese if using, and season with salt and pepper to taste.

6. Serve immediately or refrigerate and serve chilled.

Roasted Carrot & Feta Pasta Salad

Earthy roasted carrots, salty feta, and creamy chickpeas make this pasta salad a standout. Tossed in a citrusy cumin-lemon vinaigrette and finished with fresh parsley, it’s equal parts cozy and refreshing — perfect for a fall potluck or weekday lunch.

Serves: 4

Ingredients:

• 2 cups cooked pasta (such as penne or orecchiette)

• 3 medium carrots, peeled and sliced into thin rounds

• 1 tablespoon olive oil

• 1 tablespoon honey

• Salt and pepper, to taste

• 1/2 cup canned chickpeas, drained and rinsed

• 1/4 cup crumbled feta cheese

• 2 tablespoons chopped fresh parsley

For the Cumin-Lemon Vinaigrette:

• 2 tablespoons olive oil

• 1 tablespoon lemon juice

• 1/2 teaspoon ground cumin

• 1/2 teaspoon Dijon mustard

• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrot slices with olive oil, honey, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, or until tender and caramelized. Let cool slightly.

2. In a small bowl, whisk together the vinaigrette ingredients until well combined.

3. In a large bowl, combine the cooked pasta, roasted carrots, chickpeas, and parsley.

4. Drizzle with the cumin-lemon vinaigrette and toss gently to coat.

5. Top with crumbled feta and serve warm, at room temperature, or chilled.

Brown Butter Mushroom & Parmesan Pasta Salad

Rich, nutty brown butter coats tender mushrooms in this earthy, comforting pasta salad. Tossed with al dente pasta, shaved parmesan, and a light herb vinaigrette, it’s a savory side that’s just right for fall.

Serves: 4

Ingredients:

• 2 cups cooked pasta (such as fusilli or bowties)

• 2 cups sliced mushrooms (cremini or button)

• 2 tablespoons unsalted butter

• 1/4 cup shaved parmesan

• 1 tablespoon chopped fresh parsley

• Salt and pepper, to taste

For the Herb Vinaigrette:

• 2 tablespoons olive oil

• 1 tablespoon red wine vinegar or white balsamic

• 1/2 teaspoon dried oregano

• 1/2 teaspoon Dijon mustard

• Salt and pepper, to taste

Instructions:

1. In a skillet over medium heat, melt the butter. Continue cooking until it turns golden brown and smells nutty, about 3–4 minutes.

2. Add the mushrooms to the brown butter and sauté until tender and golden, about 6–8 minutes. Season with salt and pepper and let cool slightly.

3. In a small bowl, whisk together the vinaigrette ingredients.

4. In a large mixing bowl, combine the cooked pasta, brown butter mushrooms, and parsley.

5. Drizzle with the herb vinaigrette and toss gently to coat.

6. Top with shaved parmesan and serve warm or at room temperature.

Butternut Squash & Chorizo Pasta Salad

Spicy, smoky, and just a little sweet — this Butternut Squash and Chorizo Pasta Salad hits all the fall flavor notes. Roasted squash and crumbled chorizo pair with tender baby kale and a zesty chili-lime dressing for a bold seasonal twist.

Serves: 4

Ingredients:

• 2 cups cooked pasta (such as shells or rotini)

• 1 1/2 cups cubed butternut squash

• 1 tablespoon olive oil

• Salt and pepper, to taste

• 4 oz spicy chorizo (cooked and crumbled)

• 1 cup baby kale (or chopped regular kale)

• 1/4 cup chopped cilantro (optional)

For the Chili-Lime Dressing:

• 2 tablespoons olive oil

• 1 tablespoon fresh lime juice

• 1/2 teaspoon chili powder

• 1/4 teaspoon smoked paprika

• 1/4 teaspoon honey or maple syrup

• Salt, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss the butternut squash with olive oil, salt, and pepper. Roast for 20–25 minutes, or until tender and caramelized. Let cool slightly.

2. In a skillet, cook the chorizo until browned and crispy. Drain excess fat if needed and let cool.

3. In a small bowl, whisk together the chili-lime dressing ingredients.

4. In a large bowl, combine the cooked pasta, roasted squash, crumbled chorizo, baby kale, and cilantro (if using).

5. Drizzle with the dressing and toss gently to combine.

6. Serve warm or at room temperature.

Turkey, Cranberry & Spinach Pasta Salad

Turn Thanksgiving leftovers into something fresh and flavorful with this Turkey, Cranberry, and Spinach Pasta Salad. Tender turkey, sweet dried cranberries, and fresh spinach come together with pasta and a creamy poppyseed dressing for a satisfying post-holiday meal.

Serves: 4

Ingredients:

• 2 cups cooked pasta (such as bowties or rotini)

• 1 1/2 cups cooked turkey, chopped or shredded

• 1/3 cup dried cranberries

• 2 cups baby spinach

• 1/4 cup chopped pecans or walnuts (optional)

• 2 tablespoons sliced red onion (optional)

For the Dressing:

• 1/4 cup plain Greek yogurt

• 1 tablespoon mayonnaise

• 1 tablespoon honey

• 1 teaspoon poppy seeds

• 1 teaspoon apple cider vinegar

• Salt and pepper, to taste

Instructions:

1. In a small bowl, whisk together the dressing ingredients until smooth and creamy.

2. In a large bowl, combine the cooked pasta, turkey, cranberries, spinach, nuts, and red onion if using.

3. Pour the dressing over the salad and toss gently to combine.

4. Serve immediately or refrigerate for up to one day.

Roasted Butternut Squash & Sage Orzo Salad

Nutty roasted squash, crispy sage, and toasted walnuts come together in this cozy orzo salad. A drizzle of brown butter vinaigrette ties it all together for a warm, comforting fall dish that’s equally at home on a weeknight table or holiday spread.

Serves: 4

Ingredients:

• 2 cups cooked orzo

• 1 1/2 cups cubed butternut squash

• 1 tablespoon olive oil

• Salt and pepper, to taste

• 1 tablespoon unsalted butter

• 6–8 fresh sage leaves

• 1/4 cup chopped toasted walnuts

• 1/4 cup shaved parmesan (optional)

For the Brown Butter Vinaigrette:

• 2 tablespoons unsalted butter

• 1 tablespoon apple cider vinegar

• 1 teaspoon maple syrup

• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss the butternut squash with olive oil, salt, and pepper. Roast for 20–25 minutes, or until tender and caramelized.

2. In a small skillet, melt 1 tablespoon of butter over medium heat. Add sage leaves and cook until crisp, about 1–2 minutes. Transfer sage to a paper towel to drain.

3. In the same pan, melt the remaining 2 tablespoons of butter and cook until golden and nutty in aroma (about 3–4 minutes). Remove from heat and whisk in apple cider vinegar, maple syrup, salt, and pepper.

4. In a large bowl, combine cooked orzo, roasted squash, walnuts, and crumbled crispy sage.

5. Drizzle with brown butter vinaigrette and toss to combine.

6. Top with shaved parmesan, if using, and serve warm or at room temperature.

Tortellini Broccoli & Cranberry Pasta Salad

Sweet, tangy, and just a little crunchy — this Tortellini Broccoli & Cranberry Pasta Salad is a fall twist on the classic broccoli salad. Tender cheese tortellini is tossed with crisp broccoli, chewy dried cranberries, and a creamy dressing for a side dish everyone will go back for.

Serves: 4

Ingredients:

• 2 cups cooked cheese tortellini (cooled)

• 1 1/2 cups chopped raw broccoli florets

• 1/3 cup dried cranberries

• 1/4 cup chopped red onion

• 1/4 cup chopped toasted almonds or sunflower seeds

• 1/4 cup crumbled feta or shredded cheddar (optional)

For the Dressing:

• 1/4 cup mayonnaise

• 2 tablespoons plain Greek yogurt

• 1 tablespoon apple cider vinegar

• 1 teaspoon honey or maple syrup

• Salt and pepper, to taste

Instructions:

1. In a small bowl, whisk together the dressing ingredients until smooth.

2. In a large bowl, combine the tortellini, broccoli, cranberries, red onion, and almonds.

3. Pour the dressing over the salad and toss gently to coat.

4. Add cheese if using, and season with salt and pepper to taste.

5. Chill for 15–30 minutes before serving for best flavor.

Harvest Pasta Salad

Harvest Pasta Salad is a delightful mix of roasted fall vegetables, tender pasta, and a tangy balsamic vinaigrette. This salad is packed with flavors and textures that celebrate the season.

Serves: 4

Ingredients:

• 2 cups cooked pasta (such as penne or fusilli)
• 1 cup roasted butternut squash, cubed
• 1/2 cup roasted Brussels sprouts, halved
• 1/2 cup dried cranberries
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped walnuts
• 1/4 cup balsamic vinaigrette

Instructions:

1. In a large bowl, combine the cooked pasta, roasted butternut squash, Brussels sprouts, dried cranberries, feta cheese, and walnuts.
2. Drizzle with balsamic vinaigrette and toss well.
3. Serve immediately or chill for later.

Autumn Apple Pasta Salad

Autumn Apple Pasta Salad features crisp apples, crunchy celery, and tender pasta, all tossed in a creamy yogurt dressing. It’s a refreshing and light fall dish.

Serves: 4

Ingredients:

• 2 cups cooked pasta (such as macaroni or rotini)
• 2 apples, diced
• 1/2 cup diced celery
• 1/4 cup dried cranberries
• 1/4 cup chopped pecans
• 1/2 cup plain Greek yogurt
• 2 tablespoons honey
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cooked pasta, diced apples, celery, dried cranberries, and pecans.
2. In a small bowl, whisk together the Greek yogurt, honey, lemon juice, salt, and pepper.
3. Pour the dressing over the pasta mixture and toss well.
4. Serve immediately or chill for later.

Fall Pumpkin Pasta Salad

Fall Pumpkin Pasta Salad combines tender pasta with roasted pumpkin, arugula, and a maple mustard dressing. It’s a hearty and flavorful dish perfect for autumn.

Serves: 4

Ingredients:

• 2 cups cooked pasta (such as farfalle or fusilli)
• 1 cup roasted pumpkin, cubed
• 2 cups arugula
• 1/4 cup toasted pumpkin seeds
• 1/4 cup crumbled goat cheese
• 1/4 cup maple mustard dressing

Instructions:

1. In a large bowl, combine the cooked pasta, roasted pumpkin, arugula, toasted pumpkin seeds, and goat cheese.
2. Drizzle with maple mustard dressing and toss well.
3. Serve immediately or chill for later.

Autumn Spinach and Apple Pasta Salad

Autumn Spinach and Apple Pasta Salad is a delightful combination of fresh spinach, crisp apples, and tender pasta, tossed in a tangy apple cider vinaigrette.

Serves: 4

Ingredients:

• 2 cups cooked pasta (such as rotini or bowtie)
• 2 cups fresh spinach
• 1 apple, thinly sliced
• 1/4 cup crumbled blue cheese
• 1/4 cup chopped walnuts
• 1/4 cup apple cider vinaigrette

Instructions:

1. In a large bowl, combine the cooked pasta, spinach, apple slices, blue cheese, and walnuts.
2. Drizzle with apple cider vinaigrette and toss well.
3. Serve immediately or chill for later.

Fall Harvest Pasta Salad with Cranberries

This Fall Harvest Pasta Salad with Cranberries features roasted sweet potatoes, dried cranberries, and a honey Dijon dressing. It’s a perfect blend of sweet and savory flavors.

Serves: 4

Ingredients:

• 2 cups cooked pasta (such as penne or fusilli)
• 1 cup roasted sweet potatoes, cubed
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans
• 1/4 cup crumbled feta cheese
• 1/4 cup honey Dijon dressing

Instructions:

1. In a large bowl, combine the cooked pasta, roasted sweet potatoes, dried cranberries, pecans, and feta cheese.
2. Drizzle with honey Dijon dressing and toss well.
3. Serve immediately or chill for later.

Autumn Roasted Beet and Goat Cheese Pasta Salad

Autumn Roasted Beet and Goat Cheese Pasta Salad combines earthy roasted beets, creamy goat cheese, and tender pasta, all tossed in a tangy balsamic vinaigrette.

Serves: 4

Ingredients:

• 2 cups cooked pasta (such as farfalle or penne)
• 1 cup roasted beets, cubed
• 1/4 cup crumbled goat cheese
• 1/4 cup chopped walnuts
• 1/4 cup arugula
• 1/4 cup balsamic vinaigrette

Instructions:

1. In a large bowl, combine the cooked pasta, roasted beets, goat cheese, walnuts, and arugula.
2. Drizzle with balsamic vinaigrette and toss well.
3. Serve immediately or chill for later.

Fall Kale and Butternut Squash Pasta Salad

Fall Kale and Butternut Squash Pasta Salad features tender pasta, roasted butternut squash, and hearty kale, all tossed in a lemon garlic dressing.

Serves: 4

Ingredients:

• 2 cups cooked pasta (such as fusilli or penne)
• 1 cup roasted butternut squash, cubed
• 2 cups chopped kale
• 1/4 cup grated Parmesan cheese
• 1/4 cup toasted pine nuts
• 1/4 cup lemon garlic dressing

Instructions:

1. In a large bowl, combine the cooked pasta, roasted butternut squash, kale, Parmesan cheese, and toasted pine nuts.
2. Drizzle with lemon garlic dressing and toss well.
3. Serve immediately or chill for later.

Autumn Chicken and Pecan Pasta Salad

Autumn Chicken and Pecan Pasta Salad is a hearty and flavorful dish, combining tender chicken, toasted pecans, and a creamy maple mustard dressing.

Serves: 4

Ingredients:

• 2 cups cooked pasta (such as rotini or bowtie)
• 1 cup cooked chicken, shredded
• 1/4 cup toasted pecans
• 1/4 cup dried cranberries
• 1/4 cup crumbled feta cheese
• 1/4 cup maple mustard dressing

Instructions:

1. In a large bowl, combine the cooked pasta, shredded chicken, toasted pecans, dried cranberries, and feta cheese.
2. Drizzle with maple mustard dressing and toss well.
3. Serve immediately or chill for later.

Fall Pomegranate and Spinach Pasta Salad

Fall Pomegranate and Spinach Pasta Salad features juicy pomegranate seeds, fresh spinach, and tender pasta, all tossed in a citrus vinaigrette.

Serves: 4

Ingredients:

• 2 cups cooked pasta (such as penne or fusilli)
• 2 cups fresh spinach
• 1/2 cup pomegranate seeds
• 1/4 cup crumbled goat cheese
• 1/4 cup chopped walnuts
• 1/4 cup citrus vinaigrette

Instructions:

1. In a large bowl, combine the cooked pasta, spinach, pomegranate seeds, goat cheese, and walnuts.
2. Drizzle with citrus vinaigrette and toss well.
3. Serve immediately or chill for later.

Autumn Caramelized Onion and Goat Cheese Pasta Salad

Autumn Caramelized Onion and Goat Cheese Pasta Salad combines sweet caramelized onions, creamy goat cheese, and tender pasta, all tossed in a balsamic vinaigrette.

Serves: 4

Ingredients:

• 2 cups cooked pasta (such as penne or rotini)
• 1 large onion, thinly sliced and caramelized
• 1/4 cup crumbled goat cheese
• 1/4 cup chopped walnuts
• 1/4 cup arugula
• 1/4 cup balsamic vinaigrette

Instructions:

1. In a large bowl, combine the cooked pasta, caramelized onions, goat cheese, walnuts, and arugula.
2. Drizzle with balsamic vinaigrette and toss well.
3. Serve immediately or chill for later.

These fall pasta salad recipes offer a variety of flavors and ingredients that celebrate the best of autumn. From sweet and tangy to hearty and savory, there’s a pasta salad here for every taste and occasion. Let me know which ones you try!