Name: Fall Pasta Salad that Brightens Your Cozy Gatherings
Prep time: 15 min
Cook time: 40 min
Total time: 535 min
Ingredients: 8 ounces short pasta (penne or rotini); 2 cups Brussels sprouts, halved; 2 cups sweet potatoes, cubed; 1 cup radicchio, chopped; 4 ounces goat cheese, crumbled; 1/2 cup pepitas; 1/2 cup sherry vinegar (or red wine vinegar); 1/2 cup olive oil (or avocado oil); 2 teaspoons kosher salt; 1/2 teaspoon pepper (freshly cracked); 2 cloves garlic, minced

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As I crunched through a seasonal harvest of colorful vegetables, I felt the cozy embrace of autumn wash over me. This Autumn Roasted Vegetable Pasta Salad is not just a simple dish; it’s a celebration of all that fall has to offer. Packed with roasted sweet potatoes and Brussels sprouts, this hearty salad is perfect for everything from casual weeknight dinners to festive gatherings. Plus, the tangy sherry vinaigrette elevates each bite, making the earthy flavors of fall vegetables truly shine. If you’re looking for a make-ahead meal that pleases a crowd, this vegetarian-friendly pasta salad is just the ticket. Are you ready to transform your autumn menu with this delightful dish?

Why Is This Pasta Salad a Must-Make?

Vibrant colors of roasted vegetables create an eye-catching presentation that impresses everyone at the table. Hearty and satisfying, this salad serves as a perfect side dish for celebrations or a delightful main for lunch. Make-ahead friendly, it allows flavors to deepen overnight, making your meal prep a breeze. Versatile enough to swap ingredients, you can easily customize it for different tastes or dietary needs, such as replacing goat cheese with feta or adding quinoa for a gluten-free option. Crowd-pleaser status ensures everyone will come back for seconds; try it alongside my Bacon Pasta Salad and Peach Feta Salad for a complete autumn feast!

Fall Pasta Salad Ingredients

• Get ready for a taste of autumn!

For the Salad
• Pasta – Choose any short pasta shape like penne or rotini for a hearty base.
• Brussels Sprouts – Provides a nutty flavor and crunchy texture; can be swapped with kale or spinach.
• Sweet Potatoes – Adds a natural sweetness and creaminess; substitute with butternut squash for a similar profile.
• Radicchio – Brings a bitter contrast and crispness; arugula or radishes can offer different flavors.
• Goat Cheese – Adds creaminess and tang; you can replace it with feta or blue cheese if preferred.
• Pepitas – For a delightful crunch and nutty note; sunflower seeds are a good alternative.

For the Dressing
• Sherry Vinegar – Offers a tangy balance to brighten the salad; red wine vinegar works well as a substitute.
• Olive Oil – Essential for the dressing and roasting the vegetables; avocado oil can be used for a unique flavor.
• Kosher Salt – Enhances overall flavor; sea salt is a suitable substitute.
• Pepper – Provides a mild heat; freshly cracked black pepper is ideal but pre-ground can suffice.
• Garlic – Adds depth to the dressing; use fresh minced garlic for a punch or garlic powder as a quick alternative.

This Fall Pasta Salad is bursting with flavors and textures that celebrate the beauty of autumn produce!

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 will help caramelize the sweet potatoes and Brussels sprouts. As the oven warms, gather your rimmed baking sheet and prepare to roast the vegetables, ensuring a delicious base for your Fall Pasta Salad.

Step 2: Roast the Vegetables
On your prepared baking sheet, toss the halved Brussels sprouts and cubed sweet potatoes with 2 tablespoons of olive oil and sprinkle with ½ teaspoon of kosher salt. Spread them out in an even layer and roast in the preheated oven for about 40 minutes, stirring halfway through. You’ll know they’re done when they are tender and golden brown, filling your kitchen with a mouthwatering aroma.

Step 3: Prepare the Vinaigrette
While the vegetables roast, grab a large mixing bowl and whisk together ½ cup of olive oil, sherry vinegar, the remaining 1½ teaspoons of kosher salt, freshly cracked pepper, and minced garlic. This tangy vinaigrette will enhance the flavors of your Fall Pasta Salad. Set it aside while the vegetables finish roasting and let those flavors meld together.

Step 4: Cook the Pasta
In a large pot, bring salted water to a rolling boil and add your chosen short pasta, such as penne or rotini. Cook according to package instructions until al dente, usually about 8-10 minutes. Once finished, drain the pasta and allow it to cool slightly, ensuring it doesn’t wilt the greens later in your salad.

Step 5: Combine Ingredients
Once the roasted vegetables are tender and the pasta has cooled, it’s time to bring everything together. In a large bowl, combine the roasted Brussels sprouts and sweet potatoes with the cooled pasta. Pour the prepared vinaigrette over this mixture, ensuring everything is well-coated, and toss gently to combine those vibrant flavors.

Step 6: Add Finishing Touches
Fold in radicchio, creamy goat cheese, and crunchy pepitas to your pasta salad mixture. These ingredients will add delightful textures and flavors to your Fall Pasta Salad. Be gentle as you mix to maintain the integrity of the ingredients while ensuring everything is evenly distributed.

Step 7: Chill Before Serving
Cover the bowl tightly and refrigerate your Fall Pasta Salad for at least 8 hours, or preferably overnight. This chilling time allows the flavors to meld beautifully, creating a more harmonious dish. Your patience will be richly rewarded when you serve this amazing salad at your next gathering!

What to Serve with Autumn Roasted Vegetable Pasta Salad

Create a cozy fall feast that celebrates rich and comforting flavors!

Crusty Bread: Perfect for soaking up any leftover sherry vinaigrette, a warm, crusty loaf adds a satisfying texture to every meal.
Roasted Chicken: Juicy and tender, roasted chicken pairs wonderfully with the earthy flavors of the salad, making the entire dish feel hearty and wholesome.
Herbed Quinoa: This nutty, protein-rich side is a great gluten-free alternative that complements the veggies and enhances the fall theme.

Enjoy your meal with a glass of Crisp White Wine: A chilled Sauvignon Blanc or Pinot Grigio offers refreshing acidity to balance the richness of the salad.

Maple-Glazed Carrots: Sweet and tender, these carrots echo the flavors of the roasted sweet potatoes for an autumnal pairing that delights the senses.

For dessert, try Spiced Apple Crisp: Warm and comforting, this dessert is the perfect way to end an autumn meal, echoing the seasonal spices that fill the air.

Expert Tips for Fall Pasta Salad

Roast to Perfection: Ensure vegetables are caramelized but not burnt for optimal flavor. This enhances the sweetness of the sweet potatoes and the nuttiness of the Brussels sprouts.
Cooling Time: Allow the pasta to cool slightly before mixing. This step prevents wilting the greens, ensuring a fresh and vibrant Fall Pasta Salad.
Dressing Adjustments: Feel free to tweak the amount of garlic in your vinaigrette! Everyone has their own taste preference, so make it your own for the perfect balance.
Flavor Guesswork: If substitutions are made, remember that flavor profiles can change. Taste as you go, especially when swapping key ingredients like cheese or vinegar.
Prep Ahead: Make this salad a day in advance. The flavors deepen beautifully after 24 hours in the fridge, making your Fall Pasta Salad even more delightful when served!

Make Ahead Options

These Autumn Roasted Vegetable Pasta Salad is a fantastic choice for meal prep, saving you precious time on busy weeknights! You can roast the sweet potatoes and Brussels sprouts up to 3 days in advance; simply let them cool and store them in an airtight container in the refrigerator. The vinaigrette can also be made ahead, lingering beautifully in the fridge for up to 1 week. When you’re ready to serve, just cook the pasta, combine everything, and fold in the radicchio, goat cheese, and pepitas. Refrigerating the salad for at least 8 hours (or overnight) allows the flavors to meld, ensuring every bite is just as delicious when it’s time to enjoy your Fall Pasta Salad!

How to Store and Freeze Fall Pasta Salad

Fridge: Store your Fall Pasta Salad in an airtight container for up to 2 days. This allows the flavors to continue melding for a refreshing taste whenever you’re ready to serve.

Make-Ahead: This salad is perfect for making in advance! Refrigerate for at least 8 hours, or ideally overnight, to enhance the flavor profile before serving.

Room Temperature: If serving at a gathering, keep the salad out for no more than 2 hours to ensure freshness and safety.

Freezer: It’s not recommended to freeze this salad, as the texture of the vegetables and pasta may be compromised upon thawing. Enjoy it fresh for the best experience!

Fall Pasta Salad Variations & Substitutions

Feel free to mix and match these ideas to create a version of the salad that’s uniquely yours and bursting with flavor!

Leafy Greens: Replace Brussels sprouts with kale or spinach for a fresh, vibrant twist. Tender greens can truly elevate the salad.
Butternut Squash: Use diced butternut squash instead of sweet potatoes for a deeper flavor profile. Its natural sweetness complements the tangy vinaigrette beautifully.
Creamy Alternatives: Substitute goat cheese with feta or creamy blue cheese for different flavor notes. Each option introduces a new dimension of taste!
Crunchy Seeds: Replace pepitas with sunflower seeds or chopped walnuts for an added crunch. Nuts will create a delightful contrast in textures.
Pasta Choice: Swap traditional pasta for quinoa or farro for a gluten-free or hearty grain alternative. These swaps add both fiber and a nutty flavor.
Protein Boost: Add grilled chicken or chickpeas to make the salad heartier. Protein keeps this pasta salad filling, perfect for main dish status.
Vinegar Swap: If sherry vinegar is not available, use balsamic or apple cider vinegar for a different tang. It’s a quick way to mix up the flavor!
Heat Level: For those who love a bit of spice, add sliced jalapeños or a sprinkle of red pepper flakes to the dressing. Just a little kick makes each bite exciting!

Explore these variations to create a dish that speaks to your culinary desires. Pair this salad with my Macaroni Pasta Salad for a delightful spread that highlights the best of seasonal flavors!

Fall Pasta Salad Recipe FAQs

What type of pasta should I use for Fall Pasta Salad?
Absolutely! For this salad, choose any short pasta shape like penne or rotini. These shapes hold onto the dressing and mix well with the roasted vegetables. If you’re looking for a gluten-free option, consider using quinoa or farro instead for a nutritious twist.

How do I store leftover Fall Pasta Salad?
To store your delicious Fall Pasta Salad, place it in an airtight container in the refrigerator. It will stay fresh for up to 2 days. The flavors will even improve after the first day, making it a perfect make-ahead dish for gatherings.

Can I freeze Fall Pasta Salad?
Unfortunately, I don’t recommend freezing this salad. The texture of the pasta and roasted vegetables may suffer when thawed, resulting in a soft or mushy consistency. Enjoy it fresh for the best taste and texture!

What if my vegetables are not tender after roasting?
If your roasted vegetables aren’t tender after the recommended 40 minutes, simply give them a few extra minutes in the oven. Check every 5 minutes until they reach the desired doneness. They should be golden brown and easily pierced with a fork!

Are there any dietary considerations for Fall Pasta Salad?
Definitely! This salad is vegetarian-friendly and can be adapted for different dietary needs. For those with cheese sensitivities, consider using a dairy-free cheese alternative or omitting the cheese entirely. Always check ingredient labels for allergies, especially with ingredients like goat cheese and pasta.

Can I make substitutions in the ingredient list?
Very much so! This Fall Pasta Salad is quite versatile. You can swap Brussels sprouts for kale or spinach, use butternut squash instead of sweet potatoes, and even change out the goat cheese for feta or blue cheese based on your preferences. Mix and match to create your perfect combination!