Harvest Pasta Salad With Roasted Veggies – Cozy, Colorful, and Easy

This pasta salad brings all the cozy fall flavors together in one bowl. Think caramelized roasted squash, crisp apples, tangy vinaigrette, and plenty of texture. It’s hearty enough for lunch but light enough to pair with dinner.

You can prep it ahead, toss it cold or at room temperature, and it keeps beautifully. If you love balanced, bright flavors with a touch of comfort, this one’s for you.

What Makes This Recipe So Good

• Big flavor, simple steps: Roasting brings out sweet, nutty notes in the veggies, and a quick maple-Dijon dressing ties everything together.
• Great texture: Tender pasta meets crisp apples, chewy dried cranberries, and crunchy nuts or seeds for a satisfying bite.
• Meal-prep friendly: It holds up well for days, making it perfect for weekday lunches or potlucks.
• Flexible and forgiving: Use whatever fall produce you have—swap squash for sweet potatoes or Brussels sprouts, and pick your favorite pasta shape.
• Balanced nutrition: Fiber-rich veggies, whole grains if you choose whole-wheat pasta, and a light, flavorful dressing.

Shopping List

• Pasta: 12 ounces short-cut pasta (farfalle, rotini, or orecchiette)
• Roasting veggies: 2 cups butternut squash (peeled, cubed), 1 red onion (cut into wedges), 1 red or yellow bell pepper (sliced), 2 cups Brussels sprouts (halved) or sweet potato (cubed)
• Fresh additions: 1 crisp apple (Honeycrisp or Pink Lady), 2 cups baby arugula or baby spinach
• Mix-ins: 1/2 cup dried cranberries or cherries, 1/2 cup toasted pecans or pumpkin seeds, 1/3 cup crumbled feta or goat cheese (optional)
• Dressing: 1/4 cup extra-virgin olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon lemon juice, 2 teaspoons Dijon mustard, 1–2 teaspoons pure maple syrup, 1 small garlic clove (grated), 1/2 teaspoon kosher salt, black pepper to taste
• For roasting: 2 tablespoons olive oil, 1/2 teaspoon kosher salt, black pepper, 1/2 teaspoon smoked paprika or cumin (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: Spread squash, onion, bell pepper, and Brussels sprouts on the sheets.Toss with olive oil, salt, pepper, and smoked paprika or cumin if using. Arrange in a single layer.
3. Roast: Bake for 20–25 minutes, tossing halfway. Veggies should be caramelized at the edges and tender in the center.Let cool slightly.
4. Cook the pasta: Boil in well-salted water until just al dente. Drain and rinse briefly under cool water to stop the cooking. Shake off excess water.
5. Make the dressing: In a jar or bowl, whisk olive oil, cider vinegar, lemon juice, Dijon, maple syrup, garlic, salt, and pepper until emulsified.Taste and adjust sweetness or acidity.
6. Chop the fresh add-ins: Core and dice the apple. Roughly chop pecans if using. Crumble the cheese.
7. Toss it all together: In a large bowl, combine pasta, roasted veggies, apples, dried cranberries, nuts, and arugula.Pour in about two-thirds of the dressing and toss gently.
8. Finish and season: Add more dressing to taste. Fold in feta or goat cheese last so it stays visible and creamy. Season with extra salt, pepper, or a squeeze of lemon if needed.
9. Serve: Enjoy slightly warm, at room temperature, or chilled.Garnish with extra nuts or herbs if you like.

Keeping It Fresh

Storage: Store in an airtight container in the fridge for up to 4 days. The flavors deepen over time, but the arugula will soften, which many people love.

Make-ahead tip: Keep the dressing separate and toss right before serving if you prefer a crisper texture. You can also add the greens just before serving.

Reviving leftovers: Splash in a teaspoon of olive oil or vinegar and toss to wake up the flavors.

A pinch of salt and fresh pepper helps, too.

Benefits of This Recipe

• Seasonal eating: Takes advantage of fall produce when it’s at its sweetest and most affordable.
• Balanced plate: Carbs from pasta, fiber and antioxidants from veggies and fruit, and healthy fats from olive oil and nuts.
• Crowd-pleaser: Familiar flavors with a fresh twist make it a reliable potluck or holiday side.
• Budget-friendly: Pantry staples and simple produce keep costs in check.
• Flexible diet options: Easy to make vegetarian, vegan, or gluten-free with simple swaps.

What Not to Do

• Don’t overcook the pasta: It should be al dente so it holds up after tossing with dressing.
• Don’t crowd the roasting pan: Overlapping veggies steam instead of caramelize. Use two sheets if needed.
• Don’t skip salting the pasta water: This is your chance to season the pasta from the inside out.
• Don’t drown it in dressing at once: Start with less, toss, then add more to taste. You can’t take it back.
• Don’t add cheese too early: Fold it in at the end to keep the crumbles intact and the salad pretty.

Recipe Variations

• Protein-packed: Add grilled chicken, roasted chickpeas, or flaked salmon for extra staying power.
• Gluten-free: Use a gluten-free pasta you trust.Brown rice or corn-quinoa blends work well.
• Vegan: Skip the cheese and add toasted pumpkin seeds or a sprinkle of nutritional yeast for savory depth.
• Herb-forward: Add chopped parsley, sage, or thyme to the dressing. A touch of rosemary is lovely with squash.
• Cheese swap: Try sharp cheddar cubes, shaved Parmesan, or blue cheese if you like a bolder bite.
• Veggie swap: Use sweet potato, carrots, or cauliflower if that’s what you have. Keep the pan from crowding for best caramelization.
• Citrus twist: Add orange zest to the dressing and segments of mandarin for brightness.

FAQ

Can I make this a day ahead?

Yes.

Toss everything except the greens and cheese, then refrigerate. Add greens and cheese just before serving and refresh with a splash of dressing.

What pasta shape works best?

Short shapes with ridges or folds are ideal—farfalle, rotini, fusilli, or orecchiette. They hold onto the dressing and bits of veggies.

How do I keep the apples from browning?

Toss the diced apple with a teaspoon of lemon juice before adding it to the salad.

It adds brightness and keeps the color fresh.

Can I serve it warm?

Absolutely. Let the roasted veggies and pasta cool for about 5 minutes, then toss with dressing and the rest of the ingredients. Warm pasta salad is cozy and fragrant.

What can I use instead of cranberries?

Golden raisins, chopped dried apricots, or dried cherries work well.

Choose something a little tangy to balance the sweetness of the roasted veggies.

How long will leftovers last?

Up to 4 days in the fridge. If it dries out, add a drizzle of olive oil and a splash of vinegar, then toss and taste for salt.

Is there a nut-free option?

Yes. Use roasted pumpkin seeds or sunflower seeds for crunch without nuts.

Toast them lightly for extra flavor.

In Conclusion

This Harvest Pasta Salad with Roasted Veggies brings warmth, color, and comfort to your table with very little fuss. It’s flexible, make-ahead friendly, and packed with flavor. Serve it for weeknight dinners, potlucks, or holiday spreads, and count on clean plates.

Simple ingredients, big payoff—that’s the kind of recipe worth keeping in your rotation.