Jump to Recipe Print RecipeAs the air turns crisp and leaves paint the world in warm hues, I find myself drawn to comforting meals that celebrate the essence of fall. This Autumn Roasted Vegetable Pasta Salad is my go-to recipe, bursting with roasted sweet potatoes and Brussels sprouts that create a hearty, vibrant dish perfect for everything from casual weeknight dinners to festive gatherings. The tangy sherry vinaigrette ties together the earthy sweetness of the vegetables, making it an irresistible make-ahead option that’s vegetarian-friendly. Plus, it’s a colorful crowd-pleaser that never fails to impress. Are you ready to bring the flavors of the season to your table? Let’s dive into this delightful recipe! Why is Fall Pasta Salad a Must-Try? Savor the Season: This savory Fall Pasta Salad captures the essence of autumn with its vibrant colors and hearty ingredients, making it a perfect choice for your seasonal dining. Make-Ahead Magic: Prepare it a day in advance, and watch as the flavors deepen, bringing added convenience for busy home cooks. Versatile Ingredients: Customize it effortlessly by swapping veggies or proteins; it’s adaptable for every palate, whether you’re vegan, gluten-free, or a meat lover! Eye-Catching Presentation: With its rustic hues and textures, this salad is not just delicious but also a feast for the eyes—ideal for gatherings or as a delectable side dish. Comfort in Every Bite: Roasted sweet potatoes and Brussels sprouts deliver rich flavor and a satisfying texture, reminding us of cozy fall evenings. Enjoy it as a main dish or alongside a hearty protein, like grilled chicken or even a simple serving of Bacon Pasta Salad. Crowd-Pleaser: It’s guaranteed to impress your guests, making it a staple for Thanksgiving celebrations or family get-togethers. Get ready to be asked for seconds! Fall Pasta Salad Ingredients For the Pasta • Pasta – Choose any short pasta shape, like penne or rotini, for optimal texture that holds the dressing beautifully. For the Roasted Vegetables • Brussels Sprouts – Provides a nutty flavor and crunchy texture; consider kale or spinach as a substitute if desired. • Sweet Potatoes – Adds natural sweetness and creaminess; you can use butternut squash for a similar profile. For the Dressing • Sherry Vinegar – This tangy component balances the salad perfectly; red wine vinegar can be a suitable alternative. • Olive Oil – Crucial for creating the dressing and roasting the veggies; avocado oil offers a unique flavor twist. • Kosher Salt – Enhances overall flavor; feel free to swap in sea salt as an alternative. • Pepper – Adds gentle heat; freshly cracked black pepper elevates the flavor better than pre-ground. • Garlic – Fresh minced garlic boosts the dressing’s depth; garlic powder can work if you’re short on time. For the Salad • Radicchio – Introduces a lovely bitter contrast and crunch; arugula or radishes can be used instead for different tastes. • Goat Cheese – Provides creamy tanginess; swap in feta or blue cheese for a different flavor kick. • Pepitas – Offers nutty flavor and satisfying crunch; sunflower seeds can be a great substitute option. This Fall Pasta Salad is a delightful way to celebrate the season, and these ingredients come together to create a dish you’ll want to enjoy again and again! Step‑by‑Step Instructions for Fall Pasta Salad Step 1: Preheat the Oven Begin by preheating your oven to 425°F (220°C). This high temperature is essential for achieving perfectly roasted sweet potatoes and Brussels sprouts, ensuring they become tender and caramelized. While the oven heats up, gather your ingredients and prepare your baking sheet for roasting. Step 2: Prepare the Vegetables On a rimmed baking sheet, toss the halved Brussels sprouts and cubed sweet potatoes with 2 tablespoons of olive oil. Sprinkle with ½ teaspoon of kosher salt, and mix thoroughly until everything is well-coated. Spread the veggies in a single layer and roast in the preheated oven for about 40 minutes, flipping halfway through, until they’re golden and tender. Step 3: Make the Vinaigrette While the veggies are roasting, whisk together ½ cup of olive oil, sherry vinegar, 1½ teaspoons of kosher salt, freshly cracked pepper, and minced garlic in a large bowl. This tangy sherry vinaigrette will beautifully enhance the flavors of your Fall Pasta Salad, so whisk until fully combined and set aside for the flavors to meld together. Step 4: Cook the Pasta Bring a large pot of salted water to a rolling boil and cook your chosen short pasta, like penne or rotini, according to the package instructions until al dente. Typically, this will take about 8-10 minutes. Once it’s cooked, drain the pasta well and let it cool at room temperature to prevent wilting the greens during mixing. Step 5: Combine Ingredients Once your roasted vegetables have cooled slightly and the pasta is at room temperature, combine them in a large mixing bowl along with any additional ingredients, like olives. Drizzle with the prepared vinaigrette and toss everything gently until well mixed, ensuring all components of your Fall Pasta Salad are coated with that delicious tangy dressing. Step 6: Add Final Touches Fold in thinly sliced radicchio, crumbled goat cheese, and pepitas into the salad mixture. These last ingredients add vibrant color and texture, balancing the earthy flavors of the roasted vegetables. Be gentle when mixing to maintain the textures that make this Fall Pasta Salad so delightful. Step 7: Chill Before Serving Once combined, cover the salad tightly and refrigerate for at least 8 hours, or ideally overnight. This chilling time allows the flavors to deepen and meld beautifully. When ready to serve, simply give it a gentle toss and enjoy the vibrant colors and flavors of this Autumn Roasted Vegetable Pasta Salad at your next gathering! How to Store and Freeze Fall Pasta Salad Fridge: Store the Fall Pasta Salad in an airtight container in the refrigerator for up to 2 days. This ensures the flavors stay fresh without losing the lovely textures. Make-Ahead: If you’re preparing in advance, it’s ideal to make the salad a day ahead and let it chill in the fridge. This allows the flavors to meld perfectly before serving. Freezer: While not recommended for pasta salads due to texture changes, if needed, you can freeze the roasted vegetables separately for up to 3 months. Thaw in the fridge before combining with fresh pasta and vinaigrette. Reheating: If you enjoy your salad slightly warm, gently reheat the vegetables in the oven before combining with the cold pasta and dressing. This will help retain the deliciousness of the Fall Pasta Salad! Make Ahead Options These delicious Fall Pasta Salad components are perfect for meal prep! You can roast the sweet potatoes and Brussels sprouts up to 3 days in advance and store them in an airtight container in the refrigerator to maintain their flavor and texture. The tangy sherry vinaigrette can also be made a day ahead; just whisk together the ingredients and refrigerate. When you’re ready to enjoy your salad, cook the pasta (which can be done up to 24 hours ahead), let it cool, and combine everything. Simply add the roasted vegetables, vinaigrette, radicchio, goat cheese, and pepitas right before serving for a fresh, vibrant dish that tastes just as delicious as when prepared fresh! Expert Tips for Fall Pasta Salad Flavorful Roasting: Always roast vegetables until they’re perfectly caramelized, not burnt, to bring out their natural sweetness in your Fall Pasta Salad. Cool the Pasta: Let the pasta cool at room temperature after draining to prevent wilting the greens when it’s mixed with the rest of the ingredients. Garlic Adjustment: Feel free to tailor the quantity of garlic in the vinaigrette according to your taste preference; it can make a big difference in flavor intensity. Ingredient Substitution: Don’t hesitate to swap out Brussels sprouts for seasonal vegetables like butternut squash or broccoli for a delightful twist in your pasta salad. Make Ahead Benefits: Prepare your Fall Pasta Salad a day ahead; the flavors meld beautifully as it sits, making it even more delicious when served. Fall Pasta Salad Variations & Substitutions Feel free to explore these delicious tweaks to make this vibrant pasta salad truly your own and ignite your culinary creativity! Nut-Free: Omit pepitas; add crunchy chickpeas for protein without the nuts. Dairy-Free: Replace goat cheese with a creamy avocado or cashew cheese for that luscious texture. Gluten-Free: Substitute regular pasta with gluten-free penne or even spiralized zucchini for a fresh twist. Extra Veggie Boost: Toss in roasted beets or grilled zucchini for added color and sweet flavors. Protein-Packed: Add grilled chicken, shrimp, or chickpeas to turn this salad into a complete meal. Hearty Quinoa: Swap pasta for quinoa or farro; these grains bring a nutty flavor and chewy texture. Flavor Explosion: Mix in sun-dried tomatoes or olives for an extra zing that complements the sweetness of the roasted vegetables. Spice It Up: For a kick, sprinkle in red pepper flakes or fresh chopped jalapeños to bring warmth to your dish. No matter which variation you choose, you’ll love how they beautifully complement the deliciousness of the original recipe. Isn’t it wonderful how food can be an adventure? If you’re thinking of something different, consider serving this alongside a creamy Macaroni Pasta Salad or a zesty Peach Feta Salad to diversify your table! What to Serve with Autumn Roasted Vegetable Pasta Salad Enjoy a delightful array of pairings that elevate your dining experience and complement this vibrant salad. Creamy Mashed Potatoes: Their buttery richness provides a wonderful contrast to the tangy salad, making for a comforting side. Garlic Bread: Crunchy, buttery garlic bread adds warmth while enhancing the meal with its aromatic, savory notes. Roasted Chicken: Juicy, herb-infused chicken brings a hearty element to the table, balancing the lightness of the salad beautifully. Wine Pairing – Chardonnay: A crisp Chardonnay complements the sherry vinaigrette, refreshing your palate with every sip. Brussels Sprout Slaw: For a crunchy contrast, a tangy Brussels sprout slaw brings bright flavors and adds texture to your plate. Fall Fruit Salad: A medley of apples, pears, and pomegranate seeds introduces sweet, fresh elements that harmonize with the earthy pasta salad. Pumpkin Spice Muffins: These soft, spiced treats are perfect for dessert, echoing the fall theme with a satisfying sweetness that rounds out your meal. Harvest Soup: A warm bowl of butternut squash or carrot ginger soup provides a cozy start and seasonal flair to the menu. Cranberry Fizz: A refreshing cranberry and sparkling water drink offers a sweet-tart kick that pairs well with the flavors of the pasta salad. Fall Pasta Salad Recipe FAQs What type of pasta is best for Fall Pasta Salad? I recommend using short pasta shapes like penne or rotini for this salad. These shapes hold the dressing beautifully and balance well with the roasted vegetables. If you’re feeling adventurous, try whole wheat or gluten-free pasta for a different twist! How do I choose ripe Brussels sprouts and sweet potatoes? Absolutely! Look for Brussels sprouts that are bright green, compact, and firm to the touch. Avoid any with yellowing leaves or dark spots all over. For sweet potatoes, choose ones that are smooth, firm, and free of any blemishes. Keeping an eye on these visual cues will ensure your salad is fresh and tasty! How long can I store Fall Pasta Salad in the fridge? You can store the Fall Pasta Salad in an airtight container in the refrigerator for up to 2 days. If you prepare it a day in advance, it actually improves in flavor as it sits, letting all those delightful tastes meld together. Can I freeze components of the Fall Pasta Salad? While freezing the entire pasta salad is not recommended due to texture changes, you can freeze the roasted vegetables separately for up to 3 months. Just let them cool completely before placing them in airtight containers. When you’re ready to use, simply thaw in the fridge and toss with freshly cooked pasta and vinaigrette! What can I substitute for goat cheese in this recipe? If you’d like to adjust for dietary preferences, feta or blue cheese makes excellent alternatives! They both add a tangy flavor that complements the sweetness of the roasted veggies perfectly. For a dairy-free option, try using a plant-based cheese or simply omit it, adding more pepitas for crunch instead. What should I do if the dressing is too tangy? No worries! If you find your dressing is too tangy for your taste, you can balance it out. Simply whisk in a little more olive oil to mellow the flavor, or add a pinch of sugar or honey to sweeten it up. Adjusting flavors is all part of the experience—make it suit your palate! Savory Fall Pasta Salad with Roasted Veggies to Fall in Love Enjoy a delicious Fall Pasta Salad filled with roasted vegetables and a tangy sherry vinaigrette, perfect for seasonal dining. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 40 minutes minsChilling Time 8 hours hrsTotal Time 9 hours hrs 10 minutes mins Servings: 6 servingsCourse: SaladsCuisine: AmericanCalories: 320 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Pasta12 oz short pasta (penne or rotini)For the Roasted Vegetables1 lb Brussels sprouts or kale/spinach as a substitute2 cups sweet potatoes (cubed) or butternut squashFor the Dressing½ cup sherry vinegar or red wine vinegar½ cup olive oil or avocado oil1½ tsp kosher salt or sea salt¼ tsp black pepper freshly cracked2 cloves garlic (minced) or garlic powderFor the Salad2 cups radicchio (thinly sliced) or arugula/radishes4 oz goat cheese (crumbled) or feta/blue cheese½ cup pepitas or sunflower seeds Equipment OvenLarge potMixing BowlBaking Sheet Method Preparation StepsPreheat the oven to 425°F (220°C).On a baking sheet, toss halved Brussels sprouts and cubed sweet potatoes with olive oil and salt. Roast for about 40 minutes, flipping halfway through.Whisk together olive oil, sherry vinegar, salt, pepper, and minced garlic in a large bowl for the vinaigrette.Cook pasta in salted boiling water until al dente, then drain and cool.Combine roasted vegetables and cooled pasta in a mixing bowl. Drizzle with vinaigrette and toss.Fold in radicchio, goat cheese, and pepitas gently.Cover salad tightly and refrigerate for at least 8 hours or overnight. Nutrition Serving: 1servingCalories: 320kcalCarbohydrates: 42gProtein: 10gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 10mgSodium: 500mgPotassium: 600mgFiber: 8gSugar: 4gVitamin A: 2500IUVitamin C: 30mgCalcium: 100mgIron: 2mg NotesThis pasta salad is best prepared a day in advance for optimal flavor melding. The salad can be served cold or gently reheated for a warm version. Tried this recipe?Let us know how it was!
