Introduction

Celebrate the flavors of autumn with this vibrant Fall Harvest Pasta Salad, packed with roasted butternut squash, crisp apples, and fresh spinach. Tossed in a light maple vinaigrette, this dish is perfect as a side for your Thanksgiving feast or any cozy fall gathering.

A close-up view of a bowl of pasta salad with three clear layers, served in a white bowl. The bottom layer is a base of light brown rotini pasta, with the second layer showing pieces of orange and yellow bell peppers mixed with bright red dried cranberries. The top layer is sprinkled with small chunks of white cheese and bits of shredded white cheese, scattered green herbs, and some ground black pepper. The background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups pasta (e.g., fusilli or penne)
1 cup roasted butternut squash, cubed
1 apple, diced
2 cups fresh spinach
1/4 cup walnuts, chopped
1/4 cup feta cheese, crumbled
1/4 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon pure maple syrup
Salt and pepper to taste

Instructions

Step 1: In a large pot, bring salted water to a boil. Add pasta and cook according to package instructions. Drain and set aside.
Step 2: In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, salt, and pepper until well combined.
Step 3: In a large bowl, combine cooked pasta, roasted butternut squash, diced apple, spinach, walnuts, and feta cheese. Drizzle with the maple vinaigrette and toss gently to coat.
Step 4: Serve immediately or chill in the refrigerator for 30 minutes for a refreshing taste.

Tips & Variations

For extra crunch, toast the walnuts lightly before adding them to the salad.
Swap feta with goat cheese for a creamier texture and slightly tangy flavor.
Use any short pasta shape you prefer, like rotini or farfalle.
Keep the vinaigrette separate if preparing ahead to prevent the spinach from wilting.

Storage

Store leftover salad in an airtight container in the refrigerator for up to three days. The flavors will deepen over time, making it taste even better the next day. If possible, keep the dressing separate and add it just before serving to keep the spinach fresh and the pasta from getting soggy.

How to Serve

A white bowl filled with a colorful fusilli pasta salad, showing three main layers: the bottom layer has tightly coiled pale beige pasta spirals with a smooth texture, the middle layer is full of bright orange and yellow roasted bell pepper pieces and darker red cherry tomatoes, while scattered throughout are deep red whole dried cranberries. The top layer consists of small white crumbles of soft cheese and fresh green parsley leaves with a slightly jagged texture, all lightly dusted with fine grated cheese and a sprinkle of black pepper. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the salad a few hours in advance. Just keep the maple vinaigrette separate until you’re ready to serve to preserve freshness.

Is this recipe suitable for vegetarians?

Absolutely! This pasta salad contains no meat and is perfect for a vegetarian diet.

Fall Harvest Pasta Salad Recipe

Print Recipe

★★★★★

4.4 from 145 reviews

Celebrate the flavors of autumn with this vibrant Fall Harvest Pasta Salad, bursting with seasonal ingredients like roasted butternut squash, crunchy apples, and earthy spinach. Tossed in a light maple vinaigrette, this delightful dish is perfect as a side for your Thanksgiving feast or as a refreshing addition to any fall gathering. Simple to prepare and packed with nutritious goodness, it’s a festive and colorful way to embrace the season.

Author: Lena
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Seasonal & Festive
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Salad

2 cups pasta (e.g., fusilli or penne)
1 cup roasted butternut squash, cubed
1 apple, diced
2 cups fresh spinach
1/4 cup walnuts, chopped
1/4 cup feta cheese, crumbled

For the Maple Vinaigrette

1/4 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon pure maple syrup
Salt and pepper to taste

Instructions

Cook the Pasta: In a large pot, bring salted water to a boil. Add pasta and cook according to package instructions, typically about 10-12 minutes until al dente. Drain the pasta and set it aside to cool slightly.
Prepare the Vinaigrette: In a small bowl, whisk together olive oil, apple cider vinegar, pure maple syrup, salt, and pepper until the dressing is well combined and emulsified.
Assemble the Salad: In a large mixing bowl, combine the cooked pasta, roasted butternut squash cubes, diced apple, fresh spinach leaves, chopped walnuts, and crumbled feta cheese. Drizzle the maple vinaigrette over the salad and toss gently but thoroughly to ensure all ingredients are evenly coated.
Serve or Chill: Serve the pasta salad immediately for a fresh and vibrant taste, or cover and chill it in the refrigerator for 30 minutes to meld the flavors and enjoy a refreshing cold salad.

Notes

To make ahead, prepare the salad components and keep the vinaigrette separate until ready to serve to prevent soggy greens.
Store leftovers in an airtight container in the refrigerator for up to three days. Toss the salad before serving to redistribute the dressing.
Separating the dressing and greens and adding the vinaigrette only before serving helps maintain crispness.
This recipe is vegetarian friendly and suitable for autumn or holiday side dishes.
Use gluten-free pasta to make this dish gluten-free if needed.

Keywords: fall pasta salad, autumn salad, roasted butternut squash salad, maple vinaigrette, seasonal recipes, vegetarian pasta salad, healthy fall recipes