Fall Harvest Pasta Salad With Roasted Veggies – A Colorful Bowl

This Fall Harvest Pasta Salad with Roasted Veggies is the kind of dish that turns a cool evening into something warm and welcoming. It’s hearty but fresh, colorful without being fussy, and flexible enough to fit whatever you’ve got in the crisper. Think caramelized squash, sweet onions, and juicy grapes or cranberries tossed with al dente pasta and a bright, tangy dressing.

It works as a side or a satisfying main, and it tastes even better the next day. If you’re craving something balanced and seasonal, this bowl delivers.

Why This Recipe Works

This salad nails texture and flavor. Roasting brings out deep sweetness in veggies like squash, carrots, and Brussels sprouts, which pairs beautifully with the salty bite of feta and the crunch of nuts.

A simple vinaigrette ties it all together without weighing it down.

It’s also a meal-prep hero. The components hold up well in the fridge, and the flavors continue to blend over time. Plus, it’s easy to adapt for gluten-free, dairy-free, or vegetarian diets without compromising taste.

Ingredients

• 12 ounces short pasta (penne, fusilli, or farfalle; use gluten-free if needed)
• 2 cups butternut squash, peeled and cut into 1/2-inch cubes
• 1 red onion, cut into wedges
• 2 cups Brussels sprouts, trimmed and halved (or quartered if large)
• 2 carrots, peeled and sliced into half-moons
• 1 red apple, diced (Honeycrisp or Pink Lady works well)
• 1/2 cup seedless red grapes, halved (or 1/3 cup dried cranberries)
• 1/3 cup toasted pecans or walnuts, roughly chopped
• 1/3 cup crumbled feta (or goat cheese)
• Olive oil, about 4–5 tablespoons total
• Salt and black pepper, to taste
• 1 teaspoon smoked paprika (optional, for warmth)
• 1/2 teaspoon garlic powder (optional)

For the dressing:

• 1/4 cup extra-virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 2 teaspoons maple syrup (or honey)
• 1 small garlic clove, finely grated or minced
• 1/2 teaspoon kosher salt, more to taste
• Freshly ground black pepper
• 1 tablespoon finely chopped fresh parsley (optional)

Instructions

1. Heat the oven. Preheat to 425°F (220°C).Line two baking sheets with parchment for easy cleanup.
2. Prep the veggies. Toss the squash, Brussels sprouts, onion, and carrots with 2–3 tablespoons olive oil, 1 teaspoon salt, black pepper, smoked paprika, and garlic powder. Spread in a single layer so they roast, not steam.
3. Roast until caramelized. Bake for 20–25 minutes, tossing once halfway, until the edges are browned and the centers are tender. Set aside to cool slightly.
4. Cook the pasta. In well-salted boiling water, cook to just shy of al dente per package directions.Drain and rinse quickly under cool water to stop cooking. Toss with a drizzle of olive oil to prevent sticking.
5. Whisk the dressing. In a small bowl or jar, combine olive oil, apple cider vinegar, Dijon, maple syrup, garlic, salt, and pepper. Whisk or shake until emulsified.Taste and adjust acidity or sweetness.
6. Combine the base. In a large bowl, add the pasta and roasted veggies. Pour over half the dressing and toss gently.
7. Add fresh elements. Fold in apples, grapes (or cranberries), and nuts. Add more dressing until everything is glossy but not drenched.
8. Finish with cheese and herbs. Sprinkle in feta and parsley.Toss lightly, taste, and adjust salt, pepper, or vinegar. Serve warm, at room temp, or chilled.

Storage Instructions

• Refrigerate: Store in an airtight container for up to 4 days. It tastes best on days 2–3.
• Keep components separate: If making ahead, store dressing separately and toss before serving to maintain texture.
• Revive leftovers:</-strong> Add a splash of olive oil or vinegar and a pinch of salt to wake up flavors after chilling.
• Avoid freezing: Cooked pasta and roasted veggies lose texture in the freezer.

Health Benefits

This salad balances complex carbs, fiber, and healthy fats.

Roasted squash and carrots offer beta-carotene, which supports eye and skin health. Brussels sprouts bring vitamin C, vitamin K, and gut-friendly fiber.

Olive oil provides monounsaturated fats for heart health, while nuts add protein and minerals like magnesium. Apples and grapes contribute polyphenols and natural sweetness, reducing the need for extra sugar.

It’s a nourishing, feel-good bowl without being heavy.

Common Mistakes to Avoid

• Overcrowding the pan: Crowded veggies steam and turn soft. Use two pans and spread out for caramelized edges.
• Overcooking the pasta: Go slightly under al dente. It softens more as it absorbs dressing.
• Under-seasoning:</-strong> Season veggies before roasting and taste the final mix.The salad needs enough salt to balance sweetness.
• Dressing too early: If serving later, keep the dressing separate to avoid soggy pasta.
• Skipping texture: Nuts, crisp apples, and a little cheese make each bite interesting. Don’t leave them out.

Variations You Can Try

• Protein boost: Add roasted chicken, crispy chickpeas, or white beans for a heartier meal.
• Swap the veg: Try sweet potatoes, cauliflower, or roasted beets. Just keep the pieces similar in size for even cooking.
• Dairy-free: Use a dairy-free feta or skip the cheese and add avocado or extra nuts for creaminess.
• Gluten-free: Use gluten-free pasta made from brown rice or chickpeas; cook to firm.
• Herb twist: Swap parsley for thyme, sage, or rosemary.Toast herbs in the last 2 minutes of roasting for aroma.
• Different dressing: Try balsamic vinaigrette or a lemon-tahini dressing for a creamy, tangy finish.

FAQ

Can I make this salad a day ahead?

Yes. For best texture, store the pasta, roasted veggies, and dressing separately. Toss together a few hours before serving and add nuts and cheese last.

What pasta shape works best?

Short shapes with ridges hold dressing well.

Fusilli, penne, farfalle, and orecchiette are great choices.

How do I keep the apples from browning?

Toss cut apples with a little lemon juice or a splash of the dressing before adding them to the salad.

Can I serve this warm?

Absolutely. Toss the roasted veggies and warm pasta with the dressing while still slightly warm, then add cheese and nuts right before serving.

What nuts can I substitute?

Pecans, walnuts, and almonds all work. Toast them lightly for extra flavor and crunch.

Is there a way to make it spicier?

Add a pinch of red pepper flakes to the dressing or sprinkle Aleppo pepper over the finished salad.

How do I prevent soggy Brussels sprouts?

Dry them well after rinsing, halve them, and roast cut-side down on a hot pan with enough space.

High heat and airflow are key.

Can I skip the fruit?

Yes. If you prefer savory-only, leave out the grapes and apple and add roasted red peppers, olives, or sun-dried tomatoes for brightness.

Final Thoughts

Harvest Pasta Salad with Roasted Veggies is the kind of recipe that fits your life: simple, adaptable, and genuinely satisfying. It’s perfect for weeknights, potlucks, and meal prep, and it brings cozy fall flavors to the table without much effort.

Keep the basics—good roasting, balanced dressing, and a mix of textures—and make it your own with what you have. A bowl of this, and dinner feels sorted.