As the leaves turn and the air fills with that crisp, inviting chill, my kitchen undergoes a transformation. It’s the perfect time to embrace the season’s bounty with a vibrant Fall Harvest Pasta Salad with Maple Dijon Vinaigrette. This delightful recipe combines chewy ditalini pasta, roasted Brussels sprouts, and sweet butternut squash, making meal prep a breeze. Not only is this salad a wholesome crowd-pleaser, but it also stays fresh and tasty throughout the week, which is perfect for busy days. Plus, with options to make it gluten-free, vegetarian, or even dairy-free, there’s something for everyone to enjoy. So grab your mixing bowl—what flavors of fall will you discover in your own kitchen today?

What makes this pasta salad special?

Vibrant Colors: This Fall Harvest Pasta Salad features a stunning array of seasonal hues, elevating your dining experience.

Deliciously Versatile: Whether you’re gluten-free or vegetarian, the recipe adapts to fit your dietary needs without sacrificing flavor, allowing everyone to enjoy it.

Meal Prep Champion: Perfect for busy weeknights, this dish stays fresh for days, making it an ideal meal prep option for your fridge.

Nutrient-Dense: Packed with essential vitamins, fiber, and protein, it’s a wholesome choice that keeps you healthy and satisfied.

Simple Instructions: With straightforward steps, you’ll have a show-stopping dish ready in no time, leaving you more moments to savor the season! For more twists, check out my Creamy Bacon Ranch Pasta Salad or Summer Pasta Salad.

Fall Harvest Pasta Salad Ingredients

• Here’s everything you need to create this cozy dish bursting with seasonal flavors!

For the Salad

Ditalini Rigati Pasta – Provides the perfect structure and chewiness; orzo or pearl couscous can be a delightful substitute.
Butternut Squash – Adds a natural sweetness and valuable nutrition; fresh or frozen options work beautifully.
Brussels Sprouts – Offers an earthy flavor and essential nutrients; finely chop or shred them for better texture.
Turkey Sausage – Acts as a lean protein source that enhances flavor; chickpeas can easily replace it for a vegetarian version.
Curly Kale – Contributes a hearty texture; chopping it finely makes it easier to mix and eat.
Red Onion – Provides zesty crunch; a fine dice minimizes its strong flavor impact.
Dried Cranberries – Adds a sweet burst that balances the earthy vegetables, bringing harmony to the dish.
Parmesan Cheese – Delivers a rich flavor; freshly grated is best, and use a dairy-free cheese to keep it dairy-free.
Pumpkin Seeds – Offers nutty crunch and is a fantastic source of iron and fiber, making this recipe naturally nut-free.

For the Maple Dijon Vinaigrette

Olive Oil – Works as the base for your dressing; enhances flavors and is heart-healthy.
Apple Cider Vinegar – Adds tang and brightness; a splash of lemon juice can be used as a substitute.
Maple Syrup – Brings sweetness that pairs perfectly with the Dijon; honey is another option if preferred.
Dijon Mustard – Provides a little kick and depth; it’s essential for the signature flavor of this salad dressing!

Now that you have all the fresh ingredients for your Fall Harvest Pasta Salad, get ready to experience the vibrant flavors it brings to your table. Enjoy the cooking journey!

Step‑by‑Step Instructions for Fall Harvest Pasta Salad

Step 1: Preheat the Oven
Begin by preheating your oven to 400°F (200°C). While it warms up, prepare a large sheet pan by lining it with parchment paper for easy cleanup. This will be essential for roasting the vibrant veggies that add character to your Fall Harvest Pasta Salad, so make sure it’s ready to go!

Step 2: Cook the Pasta
In a large pot of boiling salted water, cook the ditalini rigati pasta according to the package instructions, typically around 8-10 minutes until al dente. Once cooked, drain the pasta and rinse it under cold water to halt the cooking process. Set it aside in the refrigerator to cool, ensuring it stays separate for the salad assembling stage later.

Step 3: Roast the Vegetables
On your prepared sheet pan, toss the diced butternut squash and halved Brussels sprouts with a generous drizzle of olive oil, salt, and pepper. Spread the mixture evenly and roast in the preheated oven for 25-30 minutes, stirring halfway through, until the veggies are tender and slightly crispy on the edges. The golden hue of the squash will be a visual delight!

Step 4: Cook the Turkey Sausage
While the vegetables are roasting, heat a skillet over medium heat and add the turkey sausage. Cook for about 8-10 minutes, breaking it up with a spatula until it’s browned and cooked through. After cooking, transfer it to a plate to cool, and once cooled, crumble it into bite-sized pieces for the salad.

Step 5: Prepare the Kale
In a large mixing bowl, add the curly kale leaves, removing any tough stems. Drizzle the remaining olive oil over the kale and massage it gently with your hands for about 2-3 minutes until softened and wilted. This step enhances the flavor and texture of the kale, making it a pleasant addition to your Fall Harvest Pasta Salad.

Step 6: Combine the Ingredients
In the bowl with the massaged kale, add the cooled pasta, roasted butternut squash, Brussels sprouts, crumbled turkey sausage, diced red onion, dried cranberries, and freshly grated Parmesan cheese. Gently fold the ingredients together, ensuring that every component is well-distributed for a harmonious blend of flavors and textures in your salad.

Step 7: Make the Vinaigrette
To prepare the maple Dijon vinaigrette, whisk together olive oil, apple cider vinegar, maple syrup, and Dijon mustard in a small bowl until emulsified. The dressing should achieve a balanced sweetness and tanginess perfect for drizzling over the salad. This vital step elevates the entire dish with a delightful flavor boost!

Step 8: Toss and Serve
Pour the vinaigrette over the salad mixture and toss everything together gently until all ingredients are well-coated. Let the Fall Harvest Pasta Salad sit for about 10 minutes, allowing the flavors to meld beautifully. Serve it warm or cold, and enjoy a nourishing meal packed with the heartwarming tastes of autumn!

How to Store and Freeze Fall Harvest Pasta Salad

Fridge: Store the salad in an airtight container for up to 4 days. If omitting turkey sausage, you can extend it to 5-6 days without compromising freshness.

Freezer: While not recommended for optimal texture, you can freeze the salad without dressing for up to 3 months. Thaw in the fridge overnight before use.

Reheating: If you’ve stored the salad with turkey sausage, it’s best to enjoy it cold or at room temperature. If reheating, do so gently in the microwave to avoid mushy pasta.

Assembly Tips: For best flavor, add dressing just before serving. This will ensure your Fall Harvest Pasta Salad remains crisp and flavorful throughout storage.

What to Serve with Fall Harvest Pasta Salad

When you’re ready to bring your Fall Harvest Pasta Salad to the table, consider these delightful accompaniments that will enhance your meal.

Rustic Bread: A warm, crusty loaf of sourdough or whole grain provides a perfect contrast to the salad’s textures. It’s ideal for soaking up any extra vinaigrette.
Roasted Root Vegetables: Mix sweet potatoes, carrots, and turnips, seasoned and caramelized for depth. Their earthy sweetness pairs beautifully with the pasta salad’s flavors.
Apple Crisp: This warm dessert, with its caramelized apples and crunchy oat topping, offers a sweet note that complements the savory salad. It’s a charming way to celebrate the season.
Warm Cider: A mug of spiced warm apple cider adds another layer of warmth to your meal. Its sweet and spicy flavors echo those found in the pasta salad’s maple Dijon vinaigrette.
Mixed Greens Salad: A simple side salad with a lemon vinaigrette creates a refreshing counterpoint to the heartiness of the pasta salad. It’s a light, crisp option to balance the main dish.
Cheese Board: Curate a diverse cheese platter featuring sharp cheddar, creamy brie, and crunchy crackers. The variety of textures and flavors will delight your guests and enhance the cozy ambiance.

Each of these pairings has been thoughtfully chosen to bring out the best in your Fall Harvest Pasta Salad, helping you create a memorable and comforting meal that captures the essence of the season.

Expert Tips for Fall Harvest Pasta Salad

Let It Sit: Allow the salad to rest for about 10 minutes after mixing. This lets the flavors mingle and the dressing soak into the kale, enhancing overall taste.
Storage Solution: For optimal freshness, store without the turkey sausage and add it just before serving. This extends the salad’s shelf life up to 5-6 days.
Perfect Pasta: Cook the ditalini pasta until just al dente. Overcooking can lead to mushy pasta, ruining the delightful texture of your Fall Harvest Pasta Salad.
Vinaigrette Magic: Adjust the sweetness of the maple Dijon vinaigrette based on your taste preference. More maple syrup gives a sweeter profile, balancing the earthiness of the vegetables.
Swap Ingredients: Feel free to customize! Add nuts for crunch if not nut-free, or experiment with seasonal vegetables like roasted sweet potatoes for a twist on this autumn favorite.

Make Ahead Options

These Fall Harvest Pasta Salad preparations are perfect for busy home cooks wanting to save time during the week! You can roast the butternut squash and Brussels sprouts up to 3 days in advance and refrigerate them in an airtight container; this keeps their flavors intact and makes assembly a breeze. Additionally, you can cook the ditalini pasta up to 24 hours before serving. Simply cool and store it in the fridge. When you are ready to enjoy your delicious salad, combine all the prepped ingredients with the vinaigrette, toss gently, and let it sit for about 10 minutes to allow the flavors to meld together, ensuring a vibrant and satisfying meal!

Fall Harvest Pasta Salad Variations & Substitutions

Customize this recipe to elevate your culinary experience with every delightful bite!

Gluten-Free: Substitute ditalini pasta with quinoa pasta or gluten-free orzo for a wholesome option.
Vegan Delight: Replace turkey sausage with chickpeas and use a dairy-free cheese alternative to create a vibrant vegan dish.
Nut-Free Crunch: For added texture, sprinkle in some sunflower seeds instead of pumpkin seeds to ensure a nut-free delight.
Sweetness Boost: Toss in diced apples or pears for an extra layer of sweetness that complements the earthy flavors perfectly. However, use these fresh fruits right before serving to maintain crispness.
Spicy Kick: Incorporate sliced jalapeños or a pinch of red pepper flakes for a zing that dances on the palate.
Roasted Veggies Galore: Mix in roasted sweet potatoes or carrots to diversify your vegetable medley and inject additional autumn flavors.
Creamy Texture: Add a dollop of your favorite yogurt or a vegan alternative to the dressing for a creamier salad experience.
Herb Infusion: Finely chop fresh herbs like parsley or thyme to enhance the flavor profile, adding a fresh and aromatic touch that enhances every mouthful.

There are countless ways to celebrate the season with this salad! If you’re looking for more delightful pasta salads, I recommend checking out my delicious Mac Pasta Salad or the flavorful Corn Pasta Salad. Enjoy the creativity in your kitchen!

Fall Harvest Pasta Salad Recipe FAQs

What is the best way to select ripe butternut squash?
Absolutely! Look for butternut squash that feels heavy for its size and has a deep, even, tan color. Avoid any with dark spots or soft areas. When in doubt, choose a medium-sized squash, as they tend to be sweeter and have a creamier texture!

How long can I store the Fall Harvest Pasta Salad in the fridge?
You’re in luck! The salad can be kept in the refrigerator for up to 4 days in an airtight container. If you skip adding turkey sausage, you can even keep it fresh for 5-6 days. Just ensure you store it well to retain those delightful flavors!

Can I freeze this salad for later use?
Yes, you can! While freezing is not ideal for maintaining the salad’s texture, if you’d like to, freeze it without the dressing for up to 3 months. When you’re ready to enjoy it, simply thaw it in the refrigerator overnight and add the dressing right before serving.

What should I do if the pasta gets mushy?
Very! If your pasta does end up mushy, try to cook it al dente next time, which means it should still have a slight bite to it. If it does become mushy, toss it into a skillet with a splash of olive oil and sauté briefly to add some texture back into the dish.

Are there any dietary considerations with this recipe?
Definitely! This Fall Harvest Pasta Salad is naturally nut-free and can be made gluten-free by substituting the ditalini pasta with gluten-free pasta options. You can also make it vegetarian by omitting the turkey sausage or replacing it with chickpeas, which will still provide plenty of protein!

How should I store the dressing if I make it ahead of time?
For optimal freshness, store the maple Dijon vinaigrette in a separate airtight container in the fridge for up to a week. Shake it well before adding to the salad, as the ingredients may separate. Mixing just before serving ensures that every bite bursts with flavor!