The Ultimate Fall Pasta Salad Recipe

If you have ever stood in front of your open fridge at 6 PM wondering what to make, I see you. I have been there so many times myself. When life gets busy, we often think we have to choose between fast food and good food, but I promise that isn’t true. This fall pasta salad is my go-to solution when I crave something comforting yet vibrant without spending hours in the kitchen.

This recipe is completely foolproof and designed for real life. It brings together roasted seasonal vegetables, savory turkey sausage, and a sweet-and-tangy maple vinaigrette. It is hearty enough for dinner but refreshing enough for lunch the next day. Best of all, the total cooking time is only about 25-30 minutes plus cooling time, making it a perfect win for busy weeknights. Let’s make dinner stress-free and delicious tonight.

Why You’ll Adore This Fall Pasta Salad

I know there are a million delicious pasta salad recipes out there, but this one holds a special place in my kitchen for a few very specific reasons. Here is why I think you are going to love adding this to your rotation:

• Perfect Texture Every Time: Nothing is worse than soggy salad. Because I walk you through cooling the pasta and crisping the veggies properly, every bite keeps its texture. It is perfect for meal prep because it won’t turn into mush in the fridge.
• Vibrant Fall Flavors: This dish hits every flavor note you crave. You get the natural sweetness of butternut squash, the savory punch of turkey sausage, and the bright tang of cranberries all in one bowl.
• Foolproof & Customizable: Even if you feel like a beginner in the kitchen, you can make this. It is forgiving and easy to adapt if you need to swap ingredients for allergies or preferences.
• Meal Prep & Potluck Powerhouse: This is the dish everyone asks for at gatherings. It travels beautifully and actually tastes even better after the flavors have had a little time to meld, making it ideal for packed lunches or Friendsgiving.

What Makes This The Ultimate Fall Pasta Salad?

Cooking doesn’t have to be complicated to be amazing, but a few small details can take a dish from “good” to “unforgettable.” Over the years, I have learned that the secret to this salad lies in the texture and the balance of flavors.

Achieving Perfect Texture: No More Soggy Pasta or Mushy Veggies

The biggest mistake I used to make with pasta salad was mixing everything while it was still hot. That spells disaster. For this recipe, cooling is key. By placing your cooked pasta in the fridge or freezer immediately, you stop the cooking process, keeping it perfectly al dente.

Similarly, roasting the butternut squash and Brussels sprouts until they are truly crispy adds a necessary crunch. If the veggies are too soft, they get lost in the pasta. By letting both the pasta and the roasted veggies cool completely before mixing, distinct textures remain in every spoonful.

The Magic of Fall Flavors: Ingredient Deep-Dive

Every ingredient here works hard to make your meal delicious. The butternut squash brings a creamy sweetness that balances the slight bitterness of the kale and Brussels sprouts. Then, the dried cranberries add a chewy, tart pop that cuts through the richness of the parmesan and olive oil.

The pumpkin seeds are my secret weapon for texture; they add a nutty crunch that contrasts beautifully with the soft pasta. Finally, the maple vinaigrette ties it all together, layering a warm sweetness over the savory turkey sausage. It is a full sensory experience in one bowl.

Choosing the Best Ingredients for Your Fall Pasta Salad

Since this recipe relies on simple, whole foods, quality counts. When buying butternut squash, look for one that feels heavy for its size with a matte skin. For the kale, I prefer fresh bunches with firm, dark green leaves rather than the pre-bagged kind, as they tend to hold up better to the dressing.

I also recommend using a good quality extra virgin olive oil for the dressing since you will really taste it. Real maple syrup is a must here too; the imitation stuff just doesn’t give you that depth of flavor.

Ingredients for Your Fall Pasta Salad

Here is everything you need to get started. I have kept this list simple and accessible.

• 12 oz dry ditalini rigati pasta (450g or 6 cups cooked)
• 2 cup diced butternut squash (fresh or frozen will both work)
• 2 cups thinly sliced brussel sprouts
• Salt and black pepper (to taste)
• 2 tbsp olive oil (divided)
• 1 lb mild turkey sausage (casing removed)
• 3 heaping cups curly kale (leaves finely chopped (about ½ of a large bunch))
• 1 cup red onion (diced (about ½ of one large red onion))
• 1 cup parmesan cheese (shredded)
• ½ cup dried cranberries
• ½ cup pumpkin seeds
• ½ cup olive oil (for dressing)
• ¼ cup maple syrup
• 3 tbsp old fashioned dijon mustard
• ¼ cup apple cider vinegar
• ¼ tsp black pepper (for dressing)
• ½ tsp salt (for dressing)

Step-by-Step Instructions: Crafting Your Fall Pasta Salad

1. Preheat oven to 400F and prepare a large sheet pan.
2. Cook your pasta according to package instructions. Once cooked, drain and place in the fridge or freezer to allow it to fully cool.
3. While the pasta is cooking add the diced butternut squash and sliced brussels sprouts to the pan. Drizzle with 1 tbsp of olive oil and season with salt and black pepper. Bake for about 25-30 minutes or until the brussel sprouts are crispy and the butternut squash begins to brown. Once cooked, allow to cool.
4. While the veggies are roasting, remove the sausages from the casing by using a sharp knife to gently slice one side of the casing to remove the meat. Cook the turkey sausage until no longer pink in colour. Allow to cool.
5. Add the kale to a large salad bowl, drizzle with the remaining 1 tbsp of olive oil and gently massage the leaves to soften them.
6. Add the cooled pasta to the kale base. Top with roasted veggies, turkey sausage crumbles, red onion, parmesan cheese, dried cranberries and pumpkin seeds.
7. To make your dressing: add olive oil, maple syrup, dijon mustard, apple cider vinegar, salt and black pepper to a large mason jar and whisk (or shake jar) until fully combined.
8. Drizzle dressing over the salad and toss to combine.

Aisha’s Pro Tips for Fall Pasta Salad Success

I want you to feel totally confident when you step into the kitchen. Here are a few tricks I have picked up along the way to make sure your salad turns out perfect on the first try.

• Roasting Vegetables to Perfection: Don’t crowd your sheet pan. If the veggies are piled on top of each other, they will steam instead of roast. Spread them out to get those delicious caramelized brown edges on the squash and crispy leaves on the Brussels sprouts.
• The Al Dente Difference: Pasta texture is crucial. I usually test the pasta a minute before the package instructions say it’s done. It should have a slight bite. Remember to rinse it under cold water immediately before putting it in the fridge to stop it from sticking together.
• Mastering the Maple Vinaigrette: Using a mason jar is the easiest way to get a creamy emulsion. Shake it vigorously until it looks thick and unified. Dip a lettuce leaf in to taste it before dressing the salad; if it’s too sharp, add a teaspoon more maple syrup.
• The Art of Massaging Kale: This step sounds fancy, but it is necessary. Raw kale can be tough and bitter. Rubbing the olive oil into the leaves with your hands helps break down the fibers. You will know you are done when the kale turns a darker green and feels softer to the touch.
• Preventing Common Mistakes: The biggest “don’t” is impatience! Do not combine the ingredients while the sausage or veggies are hot. It will wilt the kale, melt the cheese, and make the dressing oily. Let everything reach room temperature or cooler first.

Customizing Your Fall Pasta Salad: Substitutions & Variations

Cooking should fit your life, not the other way around. If you have dietary restrictions or just want to use what is in your pantry, this recipe is very flexible.

Make it Your Own: Swapping Ingredients

• Scaling for a Crowd: If you are hosting Thanksgiving or a potluck, this recipe doubles easily. Just be sure to use two sheet pans for roasting so the veggies crisp up properly.
• Adding More Protein: The turkey sausage makes this filling, but you can easily swap or add grilled chicken breast, roasted tofu cubes, or even hard-boiled eggs if you want extra protein power.
• Different Pasta Shapes: I love ditalini rigati because the small shape scoops up easily with the other ingredients. However, penne, fusilli, or farfalle work well too. Just aim for a shape that has nooks and crannies to hold the dressing.

Serving Suggestions & Perfect Pairings

Food looks as good as it tastes, right? I love serving this salad in a wide, rustic ceramic bowl to show off the colors. If I am meal prepping for the week, I layer the ingredients in mason jars with the dressing on the bottom to keep everything fresh.

For drinks, nothing beats a glass of cold apple cider or a crisp white wine like Pinot Grigio to cut through the richness of the sausage. This dish is substantial enough to be a main course, but it also pairs wonderfully as a side to roast chicken or a warm bowl of soup.

Make-Ahead & Storage Tips

This is one of those magical recipes that tastes just as good the next day. Here is how I keep it fresh.

• Proper Storage: Once assembled, store the salad in an airtight container in the refrigerator. It will stay fresh for 3 to 4 days.
• Dressing Storage: If you are prepping this more than a day in advance, I suggest storing the dressing in a separate jar. Toss it with the salad just before serving to keep the kale and seeds crunchy.
• Batch Cooking Components: You can roast the veggies and cook the sausage up to 2 days ahead. Keep them in the fridge, and assembling dinner will take five minutes.
• Reheating: This is designed as a cold dish, but if you prefer a warm salad, you can gently heat the sausage and veggies before tossing them with the room-temperature pasta and kale.

Equipment Essentials for Easy Fall Pasta Salad Prep

Having the right tools makes the process smoother and more enjoyable. You don’t need fancy gadgets, just a few basics.

• Sheet Pans: A large, sturdy rimmed baking sheet prevents oil from dripping and gives your veggies room to roast.
• Large Salad Bowl: You need a bowl big enough to toss the kale vigorously without it flying over the edge.
• Sharp Knife & Cutting Board: A good chef’s knife makes chopping that hard butternut squash much safer and easier.
• Mason Jar: Essential for shaking up that vinaigrette without making a mess.
• Pasta Pot: A standard large pot for boiling your water.

Frequently Asked Questions (FAQs) about Fall Pasta Salad

• Can I make this fall pasta salad ahead of time?
  Absolutely! In fact, the flavors meld beautifully after a few hours in the fridge. Just wait to add the pumpkin seeds until serving if you want them to stay super crunchy.
• What’s the best way to prevent soggy pasta salad?
  The secret is cooling. Ensure your pasta is fully rinsed with cold water and cooled in the fridge before mixing. Also, don’t overcook your pasta; keep it al dente.
• How long does fall pasta salad last in the fridge?
  It keeps well for 3 to 4 days in an airtight container.
• Can I use frozen butternut squash or Brussels sprouts?
  Yes, you can. Frozen butternut squash works great; just keep an eye on it as it might roast faster or release more water. Fresh Brussels sprouts are usually better for crispiness, but frozen works in a pinch.
• Is this recipe vegetarian/vegan/gluten-free?
  It is easily adaptable! For vegetarian, remove the sausage. For vegan, remove sausage and cheese, and use maple syrup (which is already in the recipe). For gluten-free, simply use your favorite GF pasta.
• What are good protein additions for this fall pasta salad?
  Aside from turkey sausage, grilled chicken, chickpeas, white beans, or rosemary-roasted tofu are delicious options.
• Can I use a different type of cheese?
  Yes! Goat cheese, feta, or even small mozzarella pearls are lovely substitutes if you don’t have parmesan.

Final Thoughts & Your Fall Pasta Salad Creation

I hope this recipe brings a little bit of ease and a lot of flavor to your kitchen. Remember, cooking doesn’t have to be perfect to be wonderful. It is about feeding yourself and your loved ones with something that makes you feel good. This fall pasta salad is one of my favorite “everyday wins,” and I know it will become one of yours too.

I would absolutely love to see how your salad turns out! Did you make any fun swaps? Did you serve it for a special occasion? Please leave a comment below or tag me at @AishaRecipes and use #AishaRecipes on social media so I can cheer you on. Happy cooking!

fall pasta salad

This Fall Pasta Salad is a delightful and hearty dish featuring roasted butternut squash and brussels sprouts, savory turkey sausage, and a sweet-tangy maple dijon dressing, perfect for autumn meals or gatherings.

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Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 6 servings

Calories: 680

Ingredients Equipment Method Notes

Ingredients

  

Salad

• 12 oz dry ditalini rigati pasta 450g or 6 cups cooked
• 2 cup diced butternut squash fresh or frozen will both work
• 2 cups thinly sliced brussel sprouts
• Salt and black pepper to taste
• 1 tbsp olive oil for roasting veggies
• 1 lb mild turkey sausage casing removed
• 3 heaping cups curly kale leaves finely chopped (about ½ of a large bunch)
• 1 cup red onion diced (about ½ of one large red onion)
• 1 cup parmesan cheese shredded
• ½ cup dried cranberries
• ½ cup pumpkin seeds
• 1 tbsp olive oil for massaging kale

Dressing

• ½ cup olive oil
• ¼ cup maple syrup
• 3 tbsp old fashioned dijon mustard
• ¼ cup apple cider vinegar
• ¼ tsp black pepper
• ½ tsp salt

Equipment

• Large sheet pan
• Large pot
• Colander
• Large salad bowl
• Sharp knife
• Large mason jar or whisk

Method

 

Instructions

1. Preheat oven to 400F and set up a large sheet pan.
2. Cook pasta as directed, then drain and cool it completely in the fridge or freezer.
3. While pasta cooks, toss squash and brussels sprouts with 1 tbsp olive oil, salt, and pepper on the sheet pan. Roast for 25-30 minutes until browned and crispy, then cool.
4. While vegetables roast, remove turkey sausage from its casing and cook until no longer pink. Let it cool afterward.
5. Place kale in a large salad bowl, drizzle with 1 tbsp olive oil, and gently massage to soften the leaves.
6. Combine the cooled pasta with the massaged kale, then add the roasted vegetables, turkey sausage, red onion, parmesan, cranberries, and pumpkin seeds.
7. Whisk together olive oil, maple syrup, dijon mustard, apple cider vinegar, salt, and black pepper in a mason jar until the dressing is fully combined.
8. Pour the prepared dressing over the salad ingredients and toss everything together until well combined.

Notes

For best flavor, make sure all cooked components are completely cooled before assembling the salad. This prevents the greens from wilting and keeps the textures firm.