This fall pasta salad is an easy and delicious autumn dish that’s perfect for lunch, dinner or meal prep! Bursting with the flavors of fall, this pasta salad is a cozy, comforting meal that’s sure to satisfy. Packed with roasted butternut squash, crispy Brussels sprouts, creamy feta and crunchy pecans, this salad offers a delightful mix of textures and flavors. The honey lemon garlic dressing adds a bright, tangy twist that perfectly complements the rich, seasonal ingredients!
Whether you’re looking for a quick and easy weeknight meal, a versatile side dish or an impressive dish to bring to a potluck or party, this fall pasta salad is sure to be a hit. Plus, it’s easy to make gluten free and dairy free. The best part is that it can be made in about 30 minutes! If you love pasta salad, you will also love my buffalo chicken pasta salad, Big Mac pasta salad and chicken ranch pasta salad!
Why You’ll Love This Recipe
It’s a unique and versatile dish!
This fall pasta salad is perfect for lunch, dinner or meal prep.
This pasta salad is great for entertaining or a potluck.
It comes together in about 30 minutes.
This dish is easily made gluten free and dairy free!
It uses delicious seasonal ingredients.
This meal is cozy, comforting and wholesome!
Equipment Needed
All you need to make this fall pasta salad is a pot, baking sheet and a bowl.
Ingredients Needed
Pasta: I used gluten free pasta because I am gluten free. Feel free to use any kind of pasta you love!
Oil: I used avocado oil to roast the vegetables on the sheet pan!
Spices/Salt: I used garlic and salt for some simple seasonings on the vegetables!
Butternut Squash: I used frozen butternut squash because it is a quick and easy hack!
Sausage: My favorite sausage is Bilinski’s because they use great ingredients. This is a great way to add some protein.
Brussels Sprouts: These make a great seasonal addition to this fall pasta salad.
Pecans: Nuts add some crunch to this pasta salad.
Feta: Feta adds creaminess to this pasta salad. I used dairy free feta because I am dairy free!
Dressing: I used my favorite homemade honey lemon garlic dressing! You can also use store bought dressing.
Step By Step Instructions
Step 1: Gather your ingredients. Preheat oven to 400°F.
Step 2: Chop sausages and vegetables and add to a sheet pan. Drizzle with oil, salt and garlic and bake for 15 minutes. Add pecans to the baking sheet and bake for another 10-15 minutes.
Step 3: While sheet pan is baking, make pasta according to instructions. Let cool.
Step 4: If you are making homemade dressing, combine dressing ingredients in high-speed blender.
Step 5: Combine all ingredients in a large bowl and enjoy!
Storage
Store this fall pasta salad in the refrigerator in an airtight container for 3-5 days.
Variations
Pasta: Try out different pasta shapes in this fall pasta salad! You can also use different types of pasta here. Protein pasta is a great swap as well!
Protein: I used sausage in this pasta salad but you can also use chicken, ground beef or bacon!
Vegetables: Try adding additional vegetables. I love adding red onion, kale, winter squash and more!
Dressing: Feel free to use store bought dressing or switch up the flavors! Try out Italian dressing, maple vinaigrette or balsamic!
How to Serve
Serve this fall pasta salad as lunch, dinner or make it as a meal prep! This dish is also great for parties or potlucks.
I would recommend adding the dressing right before serving!
Recipe FAQ
What pasta is not recommended for pasta salads?
Farfalle is typically not recommended for pasta salads!
Should you let pasta cool before making pasta salad?
Yes, I would recommend letting your pasta cool first.
How can I cool pasta quickly for pasta salad?
Drain the pasta and transfer it to an ice bath to cool quickly!
Can this pasta salad be made gluten free?
Yes, use gluten free pasta to make this pasta salad gluten free!
Is this fall pasta salad dairy free?
Yes, this fall pasta salad is dairy free if you use dairy free feta, pasta and dressing!
Is it better to make pasta salad the day before or the day of?
If you are serving this pasta salad to guests, I would recommend making it the day of!
Related Recipes
Be sure to try these delicious fall recipes next:
If you make this fall pasta salad and love it, I would really appreciate a 5 star review! I also love seeing your creations so please tag me on Instagram or TikTok.
Fall Pasta Salad
Equipment
- 1 pot
- 1 baking sheet
- 1 blender (if making dressing)
- 1 bowl
Ingredients
- 1 box pasta (gluten free if needed)
- 1 lb brussels sprouts
- 1 package sausages
- 1 cup pecans
- 1 1/2 cups butternut squash
- 1 cup feta (dairy free if needed)
- 1 tbsp avocado oi
- 1 tsp garlic powder
- dash salt
Honey Lemon Garlic Dressing
- 1/2 cup extra virgin olive oil
- 1/2 lemon juiced
- 4 tbsp honey
- 2 cloves garlic
Instructions
- Gather your ingredients. Preheat oven to 400°F.
- Chop sausages and vegetables and add to a sheet pan. Drizzle with oil, salt and garlic and bake for 15 minutes. Add pecans to the baking sheet and bake for another 10-15 minutes.
- While sheet pan is baking, make pasta according to instructions. Let cool.
- If you are making homemade dressing, combine dressing ingredients in high-speed blender.
- Combine all ingredients in a large bowl and enjoy!
Leave a Reply