There’s something magical about the mix of autumn flavors and textures in this Harvest Pasta Salad, making it the ultimate crowd-pleaser for potlucks, cozy dinners, or even lunch prep. Hearty roasted vegetables meet al dente pasta, crisp apples, toasted walnuts, and a tangy maple Dijon dressing in a vibrant bowl of comfort. It’s a dish that effortlessly bridges the gap between the seasons, capturing everything you love about fall while adding incredible color and crunch to any table. If you’re looking for a way to celebrate the bounty of the harvest with a refreshing twist, this is your new go-to recipe.

Harvest Pasta Salad Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how a handful of simple, wholesome ingredients come together to make something so memorable. Each component in this Harvest Pasta Salad adds flavor, texture, or a beautiful pop of color, so don’t be afraid to shop for the best produce you can find!

Pasta: Short shapes like penne or rotini hold onto the dressing and mix-ins beautifully, giving you a perfect bite every time.
Butternut squash: Roasting brings out its natural sweetness, making every forkful rich and satisfying.
Brussels sprouts: Thinly sliced or quartered, they become crisp and caramelized in the oven, adding seasonal character.
Apple: A crisp, tart apple like Honeycrisp or Granny Smith injects vibrant freshness and a hint of sweetness.
Dried cranberries: These little gems bring a chewy, tart contrast that perks up every bite.
Walnuts: Toasted walnuts not only give crunch but also a lovely, earthy flavor that completes the salad.
Red onion: A touch of sharpness balances the sweetness from the other ingredients nicely.
Baby spinach: Tossing in fresh greens gives the salad a lush, green backdrop and plenty of nutrients.
Feta cheese: Creamy, salty crumbles melt into the salad and counter the maple dressing perfectly.
Maple Dijon dressing: Made with olive oil, maple syrup, Dijon mustard, and apple cider vinegar, it ties everything together with a tangy-sweet finish.

How to Make Harvest Pasta Salad

Step 1: Roast the Vegetables

Spread the butternut squash cubes and sliced Brussels sprouts onto a large baking sheet, toss with a bit of olive oil, salt, and pepper, then roast in a hot oven until golden and caramelized at the edges. This roasting step concentrates the veggies’ flavors, transforming them into irresistible sweet-savory bites that make the Harvest Pasta Salad stand out.

Step 2: Cook the Pasta

While the vegetables are roasting, bring a big pot of salted water to a boil and cook your pasta until just al dente. Drain and rinse under cool water to stop the cooking and prevent sticking—this keeps the salad light, not gummy, so each bite is perfection.

Step 3: Whisk the Dressing

In a small bowl or jar, whisk together olive oil, pure maple syrup, Dijon mustard, apple cider vinegar, salt, and pepper. Taste and adjust for a balance of sweet and tangy. This homemade Maple Dijon dressing is the key that unites every autumn flavor in your Harvest Pasta Salad.

Step 4: Toss and Assemble

In a large bowl, combine cooled pasta, roasted vegetables, chopped apples, dried cranberries, red onion, walnuts, and baby spinach. Drizzle with the Maple Dijon dressing and toss gently until everything is well-coated. Finally, sprinkle with feta cheese for a creamy, tangy finish that brings the Harvest Pasta Salad to life.

Step 5: Chill and Serve

Let your beautiful creation chill for at least 30 minutes before serving—this extra step allows the flavors to mingle and develop. When you’re ready to serve, give everything one last gentle toss and get ready for plenty of compliments!

How to Serve Harvest Pasta Salad

Garnishes

Give your Harvest Pasta Salad a restaurant-quality finish by sprinkling extra feta, a handful of fresh chopped herbs like parsley, or a light dusting of cracked black pepper. For extra crunch, a few more toasted walnuts on top are always a welcome touch!

Side Dishes

This salad is hearty enough to be a meal on its own, but it also pairs beautifully with grilled chicken, roasted salmon, or a simple bowl of autumn soup. A rustic hunk of crusty bread is perfect for mopping up any leftover dressing from your plate.

Creative Ways to Present

Think beyond the bowl: Try piling your Harvest Pasta Salad into hollowed-out acorn squash or individual mason jars for an impressive potluck presentation. It also makes a vibrant addition to a seasonal mezze platter or a colorful element in a picnic spread.

Make Ahead and Storage

Storing Leftovers

Keep any remaining Harvest Pasta Salad in an airtight container in the refrigerator for up to 4 days. The hearty veggies and pasta hold up surprisingly well, making it a great choice for meal prep or easy lunchboxes.

Freezing

While pasta salads generally aren’t freezer-friendly due to ingredient texture changes upon thawing, you can roast the vegetables ahead of time and freeze them separately. When ready, just thaw, add fresh apples, greens, and dressing for a fuss-free future batch.

Reheating

Harvest Pasta Salad is meant to be enjoyed chilled or at room temperature, so no reheating required. If you’d like a warm twist, briefly microwave a serving (minus the greens and cheese), then toss them in last for a cozy, wilted variation.

FAQs

Can I make Harvest Pasta Salad gluten-free?

Absolutely! Simply substitute your favorite gluten-free pasta. The dressing and all other ingredients are naturally gluten-free, so there’s no compromise on flavor or texture here.

What other veggies can I use?

You can swap or add roasted sweet potatoes, carrots, or even parsnips for a different flavor profile. Just make sure to cut all vegetables to similar sizes for even roasting.

How far in advance can I make this salad?

You can make Harvest Pasta Salad up to a day ahead—just wait to add the apples and greens until just before serving to keep everything crisp and fresh.

Is it possible to make the dressing ahead?

Definitely! The Maple Dijon dressing can be prepped days in advance and kept refrigerated. Give it a good shake to re-emulsify before tossing with your salad.

What’s the best pasta shape for this recipe?

Short, nubby shapes like rotini, fusilli, or farfalle work perfectly in Harvest Pasta Salad because they grab onto the dressing and mix-ins so well. Avoid long or super thin pastas, which won’t hold up as nicely.

Final Thoughts

If you’re looking for a new staple that’s as beautiful as it is delicious, you can’t go wrong with this Harvest Pasta Salad. It’s a true celebration of fall flavors and a perfect dish for sharing with friends and family. Give it a go and prepare for plenty of recipe requests!