Fall Harvest Pasta Salad (Perfect Autumn Side Dish!)

This fall harvest pasta salad is packed with autumn flavors! Roasted sweet potatoes and Brussels sprouts, crisp apples, dried cranberries, crunchy pecans, and tangy feta cheese all tossed with pasta in a maple Dijon vinaigrette. Perfect for Thanksgiving, holiday gatherings, or meal prep. This hearty pasta salad can be a satisfying main dish or impressive side!

Why You’ll Love This Fall Pasta Salad

Celebration of Autumn Flavors – Every ingredient screams fall! From roasted vegetables to crisp apples and maple dressing.

Perfect Texture in Every Bite – Tender pasta, crunchy pecans and pepitas, crisp apples, and creamy feta create amazing texture contrast.

Works as Main or Side – Hearty enough to be a complete meal or serve as an impressive holiday side dish.

Make-Ahead Friendly – Stores beautifully for up to 7 days! Perfect for meal prep or making ahead for gatherings.

Crowd-Pleaser – The sweet and savory balance appeals to everyone, from kids to adults.

Versatile – Easily customizable with your favorite fall vegetables, nuts, or proteins.

Ingredients for Fall Harvest Pasta Salad

For the Salad:

• 12 oz short-cut pasta (campanelle, rotini, fusilli, or bow ties)
• 2 cups sweet potato, diced into ½-inch cubes
• 2 cups Brussels sprouts, shredded
• 2 teaspoons olive oil, divided
• 1 green apple, cubed
• 1 Honeycrisp apple, cubed
• 1 cup pecans, roughly chopped
• ½ cup dried cranberries
• ½ cup pepitas (pumpkin seeds)
• 8 oz feta cheese (in brine), crumbled
• Salt and pepper to taste

For the Maple Dijon Vinaigrette:

• ½ cup olive oil
• ⅓ cup pure maple syrup
• ¼ cup apple cider vinegar
• 2 tablespoons Dijon mustard
• 1 teaspoon dried thyme
• ½ teaspoon salt
• ½ teaspoon black pepper

How to Make Fall Harvest Pasta Salad

Prepare the Components:

Step 1: Cook the Pasta Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Drain in a colander and set aside to cool slightly.

Step 2: Roast Sweet Potatoes Cube sweet potato into ½-inch pieces. Toss with 1 teaspoon olive oil and season lightly with salt and pepper. Air fry at 400°F for 7 minutes (or roast in oven at 425°F for 20 minutes) until tender and starting to caramelize.

Step 3: Prepare Brussels Sprouts While sweet potatoes cook, slice and shred Brussels sprouts. Toss with remaining 1 teaspoon olive oil and season lightly with salt and pepper.

Step 4: Finish Roasting Vegetables Add shredded Brussels sprouts to the partially cooked sweet potatoes in the air fryer. Cook together for an additional 5 minutes until Brussels sprouts are lightly charred and tender. (If using oven, add sprouts to baking sheet and roast together for 10-12 minutes.)

Step 5: Prep Remaining Ingredients While vegetables cool, dice both apples into bite-sized pieces and crumble the feta cheese.

Assemble the Salad:

Step 6: Combine Salad Ingredients In a large mixing bowl, add cooked pasta, roasted sweet potatoes and Brussels sprouts, cubed apples, crumbled feta, dried cranberries, pecans, and pepitas. Toss gently to combine.

Step 7: Make the Maple Vinaigrette In a separate bowl or jar, whisk together olive oil, maple syrup, apple cider vinegar, Dijon mustard, dried thyme, salt, and pepper until well emulsified. You can also shake vigorously in a jar with a tight lid.

Step 8: Dress and Toss Pour the maple Dijon vinaigrette over the pasta salad and toss very well, ensuring everything is evenly coated.

Step 9: Serve Serve immediately at room temperature, or refrigerate for 30 minutes to 2 hours to let flavors meld. Toss again before serving.

Pro Tips for Perfect Fall Pasta Salad

Choose Short-Cut Pasta – Shapes like campanelle, fusilli, rotini, or bow ties catch the dressing better than long pasta.

Don’t Overcook Pasta – Al dente pasta holds up better in salads and doesn’t become mushy.

Shred Brussels Sprouts – This helps them cook quickly and ensures you get some in every bite.

Use Two Apple Varieties – Combining tart green apples with sweet Honeycrisp creates perfect balance.

Buy Feta in Brine – This has much better flavor and creamier texture than pre-crumbled feta.

Toast Your Nuts – For even deeper flavor, toast pecans in a dry skillet for 3-4 minutes before adding.

Let Flavors Meld – This salad tastes even better after sitting for an hour or overnight as flavors develop.

Bring to Room Temperature – If refrigerated, let sit out for 15-20 minutes before serving and toss well.

Prevent Apple Browning – Toss cubed apples with a little lemon juice if making ahead.

Storage and Make-Ahead Instructions

Refrigerator: Store in an airtight container for up to 7 days! This makes it perfect for meal prep at the beginning of the week.

Make-Ahead: You can make this pasta salad 1-2 days in advance. The flavors actually improve as they meld together. Apples may oxidize slightly but will still taste great.

Serving from Fridge: Let sit at room temperature for 15-20 minutes before serving. Toss well to redistribute dressing.

Dressing Separately: For maximum freshness, store dressing separately and toss just before serving.

Freezing: Not recommended due to the fresh vegetables and cheese.

Recipe Variations and Customizations

Different Vegetables:

• Butternut squash instead of sweet potato
• Roasted carrots
• Roasted golden beets
• Kale or arugula
• Roasted cauliflower

Protein Additions:

• Maple pecan salmon
• Blackened chicken
• Grilled chicken breast
• Rotisserie chicken
• Apple chicken sausage
• Chickpeas for vegetarian protein

Cheese Alternatives:

• Goat cheese for creamier texture
• Blue cheese for bold flavor
• Parmesan (freshly grated)
• Omit for dairy-free version

Nut Variations:

• Walnuts instead of pecans
• Candied pecans for extra sweetness
• Toasted almonds
• Mix of nuts

Dried Fruit Options:

• Dried cherries
• Dried figs, chopped
• Golden raisins
• Dried apricots, chopped

Fresh Cranberries: Try fresh cranberries instead of dried for a tart, juicy burst!

What to Serve with Fall Harvest Pasta Salad

As a Side Dish:

• Roasted turkey (perfect for Thanksgiving!)
• Glazed ham
• Roasted chicken
• Smoked Cornish hens
• Pork tenderloin
• Grilled salmon

As a Main Dish: Add protein directly to the salad and serve with:

• Crusty bread
• Dinner rolls
• Soup (like butternut squash soup)

Complete Fall Menu: Pair with other autumn favorites like pumpkin baked brie, roasted acorn squash, or bacon-wrapped delicata squash for a full harvest feast!

Frequently Asked Questions

Can I make this ahead of time? Yes! This salad actually benefits from sitting in the fridge. Make it 1-2 days ahead and store covered. The apples may oxidize slightly but will still taste delicious.

Can I use different vegetables? Absolutely! Butternut squash, roasted carrots, golden beets, or roasted cauliflower all work beautifully in place of or in addition to sweet potatoes and Brussels sprouts.

How do I prevent the apples from browning? Toss cubed apples in a little lemon juice or add them just before serving if making well ahead.

Can I use a different cheese? Yes! Goat cheese, blue cheese, or freshly grated Parmesan all work well. For dairy-free, simply omit the cheese.

Is this salad vegan? Not as written, but you can easily make it vegan by omitting the feta cheese or using a vegan feta alternative. The maple dressing is already vegan!

Can I use oven instead of air fryer? Yes! Roast sweet potatoes at 425°F for 20 minutes, then add Brussels sprouts and roast together for 10-12 more minutes.

What pasta shape works best? Any short-cut pasta that can catch the dressing works great: campanelle, rotini, fusilli, penne, bow ties, or shells.

How long does this last? Up to 7 days in the refrigerator in an airtight container, making it perfect for weekly meal prep.