Alright, let’s be real for a second. When you think of “pasta salad,” what comes to mind? Is it that sad, mayo-drenched, mushy elbow macaroni situation from a questionable deli counter that’s been sitting there since last Tuesday? Yeah, we’ve all been there. And it’s… fine. In a pinch.
But what if I told you that pasta salad is actually one of the most glorious, versatile, and downright delicious vehicles for fall flavor? We’re talking cozy, hearty, and packed with all the best produce this season has to offer: sweet roasted squash, crisp apples, smoky bacon, hearty greens, and warming spices.
These aren’t your grandma’s potluck relics. These are main-character energy pasta salads. They’re perfect for meal prep, a stunning side for Thanksgiving (move over, green bean casserole), or a ridiculously easy weeknight dinner that actually feels special. So, grab your favorite pasta bowl (and maybe that glass of wine I mentioned), and let’s get cooking. Your fall recipe rotation is about to get a major upgrade.
1. Roasted Butternut Squash & Sage Brown Butter Orzo
This is the pasta salad that will convert all the squash skeptics. It’s like fall, cozied up in a blanket by the fire, decided to get fancy.
Ingredients
- 1 lb orzo pasta, cooked al dente and cooled
- 1 small butternut squash, peeled, cubed (about 3 cups)
- 2 tbsp olive oil
- 1 tsp maple syrup
- ½ cup dried cranberries
- ½ cup toasted pecans, chopped
- 4 tbsp unsalted butter
- 8-10 fresh sage leaves
- 4 oz goat cheese, crumbled
- Salt and pepper to taste
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, maple syrup, salt, and pepper. Roast for 25-30 minutes until tender and caramelized. Let it cool.
- While the squash cools, make the sage brown butter. Melt the butter in a small saucepan over medium heat. Once melted, add the sage leaves. Swirl the pan frequently for about 3-5 minutes until the butter turns a nutty brown color and the sage gets crispy. Immediately remove from heat to prevent burning.
- In a large bowl, combine the cooled orzo, roasted squash, dried cranberries, and toasted pecans.
- Pour the sage brown butter (including the crispy sage leaves!) over the pasta mixture. Toss everything to combine.
- Gently fold in the crumbled goat cheese. Taste and adjust seasoning with more salt and pepper if needed. Serve warm or at room temperature.
Why You’ll Love It
The brown butter is a game-changer. It adds a deep, nutty richness that pairs perfectly with the sweet squash and tangy goat cheese. It feels elegant but is secretly so easy to throw together. I once used pumpkin instead of butternut, and while it worked, the texture wasn’t quite as meaty. Stick with butternut for the best results.
2. Apple Cider Vinaigrette & Chicken Farfalle Salad
Forget dry, boring chicken breast. This salad soaks juicy chicken in a tangy, sweet apple cider glaze that you’ll want to put on everything.
Ingredients
- 1 lb farfalle (bowtie) pasta
- 2 boneless, skinless chicken breasts
- 2 crisp apples (like Honeycrisp or Fuji), diced
- ½ red onion, thinly sliced
- 4 cups baby arugula
- ½ cup crumbled gorgonzola or blue cheese
- For the Apple Cider Vinaigrette: ½ cup olive oil, ⅓ cup apple cider vinegar, 2 tbsp apple cider, 1 tbsp Dijon mustard, 1 minced garlic clove, 1 tsp honey, salt and pepper
Step-by-Step Instructions
- Cook the farfalle according to package directions. Drain and rinse with cold water to stop the cooking.
- Season chicken breasts with salt and pepper. Grill or pan-sear until cooked through. Let rest for 5 minutes, then slice into strips.
- Whisk all the vinaigrette ingredients together in a small bowl or shake them in a jar until emulsified.
- In a large bowl, combine the cooled pasta, sliced chicken, diced apples, red onion, and arugula.
- Pour about three-quarters of the dressing over the salad and toss to coat. Add more dressing if you like. Top with crumbled gorgonzola right before serving.
Why You’ll Love It
The arugula adds a fantastic peppery bite that cuts through the richness of the cheese and the sweetness of the dressing. Pro tip: Dice your apples right before assembling to keep them from browning. This salad is a complete meal in a bowl and my absolute go-to for easy weekly meal prep.
3. Creamy Pumpkin & Bacon Penne Salad
This is the ultimate indulgence. It’s basically all the best parts of a creamy pumpkin pasta dinner, but in a cool, satisfying salad form.
Ingredients
- 1 lb penne pasta
- 6 slices thick-cut bacon, cooked and crumbled
- ¾ cup canned pure pumpkin puree (NOT pumpkin pie filling)
- ½ cup mayonnaise
- ⅓ cup plain Greek yogurt
- 2 tbsp apple cider vinegar
- 1 tsp pumpkin pie spice
- ¼ cup grated Parmesan cheese
- 3 green onions, sliced
- Salt and pepper to taste
Step-by-Step Instructions
- Cook the penne to al dente, drain, and rinse with cold water.
- In a medium bowl, whisk together the pumpkin puree, mayonnaise, Greek yogurt, apple cider vinegar, and pumpkin pie spice until smooth.
- Stir in the grated Parmesan cheese. Season generously with salt and pepper.
- In a large bowl, combine the cooled pasta, crumbled bacon, and green onions.
- Pour the pumpkin dressing over the pasta and stir until everything is evenly coated. Chill for at least one hour before serving to let the flavors meld.
Why You’ll Love It
It’s creamy, smoky, and savory with a hint of warm spice. The Greek yogurt lightens it up just a touch, but let’s be honest, the bacon is the real star here. It’s a huge crowd-pleaser at Halloween parties and Thanksgiving potlucks.
4. Kale & Brussels Sprout Caesar Pasta Salad
We’re taking two fall superfoods and giving them a major glow-up with a killer creamy Caesar dressing. No one will call your kale boring ever again.
Ingredients
- 1 lb rotini or fusilli pasta
- 4 cups kale, stems removed and finely chopped
- 2 cups Brussels sprouts, trimmed and thinly sliced or shredded
- 1 cup Parmesan cheese, grated, plus more for serving
- For the Caesar Dressing: ¾ cup mayonnaise, ¼ cup grated Parmesan, 2 tbsp lemon juice, 2 anchovy fillets (minced), 1 garlic clove (minced), 1 tsp Dijon mustard, salt and pepper
Step-by-Step Instructions
- Cook the pasta, drain, and rinse with cold water.
- In a large bowl, add the chopped kale. Massage it with a pinch of salt for a minute until it darkens and softens slightly. This step is non-negotiable for tender kale!
- Add the shredded Brussels sprouts and cooled pasta to the kale.
- Whisk all the dressing ingredients together in a separate bowl.
- Pour the dressing over the pasta and veggie mixture. Toss thoroughly to combine. Top with extra Parmesan cheese and black pepper.
Why You’ll Love It
The massaged kale and raw Brussels sprouts have an amazing hearty crunch that holds up for days, making this the perfect make-ahead salad. The anchovies in the dressing add that authentic umami depth—don’t skip them! I promise you won’t taste “fish,” just incredible flavor.
5. Italian Sausage & Roasted Pepper Rigatoni Salad
This hearty salad brings all the robust, comforting flavors of your favorite Italian autumn stew right to your pasta bowl.
Ingredients
- 1 lb rigatoni pasta
- 1 lb Italian sausage (sweet or hot), casings removed
- 1 jar (12 oz) roasted red peppers, drained and chopped
- 1 cup marinated artichoke hearts, chopped
- ½ red onion, diced
- ½ cup fresh basil, chopped
- For the Vinaigrette: ½ cup olive oil, ¼ cup red wine vinegar, 1 tsp dried oregano, 1 garlic clove (minced), salt and pepper
Step-by-Step Instructions
- Cook the rigatoni, drain, and set aside.
- In a skillet, brown the Italian sausage, breaking it up into small crumbles. Drain off any excess grease and let it cool.
- Whisk together all the vinaigrette ingredients.
- In your largest bowl, combine the pasta, cooled sausage, roasted peppers, artichoke hearts, red onion, and basil.
- Pour the vinaigrette over everything and toss to combine. Serve immediately or let it chill.
Why You’ll Love It
It’s meaty, zesty, and packed with flavor. The rigatoni is perfect for catching little bits of sausage and the chunky vinaigrette. Using high-quality marinated artichokes makes a big difference here—their brine adds so much to the dressing.
6. Harvest Cobb Pasta Salad with Maple Dijon Dressing
We’re deconstructing a classic Cobb salad and rebuilding it with pasta because, well, why not? It’s a total power meal.
Ingredients
- 1 lb gemelli or cavatappi pasta
- 4 cups chopped romaine lettuce
- 6 slices bacon, cooked and crumbled
- 2 hard-boiled eggs, chopped
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 1 cup cooked chicken breast, diced
- Blue cheese crumbles (to taste)
- For the Maple Dijon Dressing: ⅓ cup olive oil, 3 tbsp apple cider vinegar, 2 tbsp maple syrup, 1 tbsp Dijon mustard, salt and pepper
Step-by-Step Instructions
- Cook and cool your pasta.
- Whisk the dressing ingredients together until smooth.
- In a large, wide bowl, create a bed of chopped romaine lettuce.
- Pile the cooled pasta on top of the lettuce.
- Artfully arrange the bacon, eggs, avocado, tomatoes, chicken, and blue cheese in sections over the pasta. Drizzle with dressing right before serving and toss at the table.
Why You’ll Love It
The presentation is a total show-stopper. Keeping the ingredients separate until the last second means nothing gets soggy. The sweet and tangy maple Dijon dressing is the perfect glue that holds all these classic flavors together. FYI, this is my husband’s absolute favorite. He asks for it weekly.
7. Brown Butter & Rosemary Sweet Potato Noodle Salad
Who says pasta salad needs pasta? We’re using sweet potato noodles for a gorgeous, gluten-free alternative that’s bursting with autumnal flavor.
Ingredients
- 2 large sweet potatoes, spiralized
- 3 tbsp unsalted butter
- 1 tbsp fresh rosemary, finely chopped
- ⅓ cup dried cherries
- ⅓ cup toasted pepitas (pumpkin seeds)
- 4 cups baby spinach
- For the Vinaigrette: ¼ cup olive oil, 2 tbsp balsamic vinegar, 1 tbsp maple syrup, salt and pepper
Step-by-Step Instructions
- Spiralize your sweet potatoes using a medium blade. You can leave the skins on for extra nutrients.
- Heat a large skillet over medium heat. Add the butter and rosemary and cook for 3-4 minutes until the butter is brown and fragrant.
- Add the sweet potato noodles to the skillet and toss to coat in the brown butter. Sauté for 5-7 minutes, just until they are tender but still have a bit of bite. You don’t want mushy noodles! Remove from heat and let cool completely.
- Whisk together the vinaigrette ingredients.
- In a serving bowl, combine the cooled sweet potato noodles, spinach, dried cherries, and pepitas. Drizzle with vinaigrette and toss gently.
Why You’ll Love It
It’s a vibrant, healthy, and stunning side dish. The brown butter and rosemary make the sweet potatoes taste incredibly luxurious. This is a fantastic option for anyone eating gluten-free or just looking to add more veggies to their day.
8. Fig & Prosciutto Pearl Couscous Salad
This one feels fancy without any of the fuss. Salty prosciutto, sweet fresh figs, and creamy mozzarella create a flavor symphony.
Ingredients
- 1 ½ cups pearl couscous (Israeli couscous)
- 2 cups chicken or vegetable broth
- 4 oz prosciutto, torn into pieces
- 6 fresh figs, quartered
- 8 oz fresh mozzarella pearls (ciliegine)
- ¼ cup fresh mint leaves, chopped
- For the Vinaigrette: ⅓ cup olive oil, 2 tbsp white balsamic vinegar, 1 tsp honey, salt and pepper
Step-by-Step Instructions
- Toast the pearl couscous in a dry saucepan for a few minutes until lightly fragrant. Add the broth, bring to a boil, then reduce heat, cover, and simmer for 10-12 minutes until liquid is absorbed. Fluff with a fork and spread on a baking sheet to cool quickly.
- In a dry skillet, crisp up the prosciutto pieces over medium heat for 2-3 minutes. Set aside on paper towels.
- Whisk the vinaigrette ingredients together.
- In a bowl, combine the cooled couscous, crisped prosciutto, figs, mozzarella, and mint.
- Drizzle with the vinaigrette and toss very gently to avoid smashing the figs.
Why You’ll Love It
It’s the perfect balance of sweet, salty, and creamy. Fresh figs have a short season, so make this while you can! If you can’t find them, a good-quality fig jam swirled into the vinaigrette makes a decent substitute, but it won’t be quite as pretty.
9. Greek Salad with a Fall Twist
We’re taking the classic, zesty flavors of a Greek salad and giving them a seasonal update with sweet potatoes and a warm spice note.
Ingredients
- 1 lb chickpea or regular rotini pasta
- 1 large sweet potato, diced and roasted
- 1 English cucumber, diced
- 1 pint cherry tomatoes, halved
- 1 red bell pepper, diced
- ½ red onion, thinly sliced
- ½ cup Kalamata olives, halved
- 4 oz feta cheese, crumbled
- For the Lemon-Oregano Vinaigrette: ½ cup olive oil, ¼ cup lemon juice, 1 tsp dried oregano (or 1 tbsp fresh), 1 garlic clove (minced), salt and pepper
Step-by-Step Instructions
- Cook and cool your pasta.
- Toss diced sweet potato with olive oil, salt, pepper, and a pinch of oregano. Roast at 400°F (200°C) for 20-25 minutes until tender. Let cool.
- Whisk all vinaigrette ingredients together.
- In a large bowl, combine the pasta, roasted sweet potato, cucumber, tomatoes, bell pepper, red onion, and olives.
- Pour the vinaigrette over and toss. Top with crumbled feta cheese.
Why You’ll Love It
The roasted sweet potato adds a comforting, hearty element that makes this classic salad feel perfect for cooler weather. Using chickpea pasta adds a protein boost and makes it gluten-free. It’s fresh, tangy, and satisfying all at once.
10. Creamy Garlic Mushroom & Thyme Orzo
This is the pasta salad version of creamy mushroom soup. It’s rich, earthy, and will make your entire kitchen smell incredible.
Ingredients
- 1 ½ cups orzo pasta
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 16 oz mixed mushrooms (cremini, shiitake, oyster), sliced
- 2 tsp fresh thyme leaves
- ½ cup white wine (or vegetable broth)
- ⅓ cup heavy cream
- ⅓ cup grated Parmesan cheese
- 2 cups fresh baby spinach
- Salt and pepper to taste
Step-by-Step Instructions
- Cook orzo according to package directions. Drain.
- Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant.
- Add mushrooms and thyme. Cook, stirring occasionally, until mushrooms have released their liquid and are golden brown (about 8-10 minutes).
- Pour in the white wine to deglaze the pan, scraping up any browned bits. Let it simmer for 2 minutes until reduced slightly.
- Stir in the heavy cream and Parmesan cheese until the cheese melts and the sauce is creamy.
- Add the cooked orzo and baby spinach to the skillet. Toss until the spinach is wilted and everything is coated in the creamy sauce. Season with salt and pepper. Serve warm.
Why You’ll Love It
This is a warm pasta salad situation, and it is pure comfort in a bowl. It’s decadent enough for a date night in but easy enough for a Wednesday. Don’t skimp on browning those mushrooms—that’s where all the flavor is!
11. Spicy Pumpkin Seed & Poblano Street Corn Pasta Salad
We’re mashing up elote (Mexican street corn) and pasta salad. It’s creamy, spicy, crunchy, and absolutely addictive.
Ingredients
- 1 lb orecchiette or shell pasta
- 4 ears of corn, kernels cut off (or 3 cups frozen corn, thawed)
- 2 poblano peppers, diced
- ½ cup mayonnaise
- ½ cup Mexican crema or sour cream
- ⅓ cup cotija cheese, crumbled, plus more for topping
- 1 tsp chili powder
- ½ tsp cayenne pepper (optional, for heat)
- 1 lime, juiced
- ¼ cup toasted pumpkin seeds
- Fresh cilantro, chopped
Step-by-Step Instructions
- Cook pasta, drain, and rinse with cold water.
- If using fresh corn, char the kernels in a dry skillet over high heat for 5-7 minutes until slightly blackened. Set aside.
- In a large bowl, whisk together mayonnaise, crema, cotija cheese, chili powder, cayenne, and lime juice.
- Add the cooled pasta, charred corn, and diced poblano peppers to the bowl. Toss to coat in the dressing.
- Chill for at least one hour. Before serving, top with more cotija, toasted pumpkin seeds, and fresh cilantro.
Why You’ll Love It
It’s a flavor explosion. The charred corn, spicy poblanos, and creamy dressing are a match made in heaven. The pumpkin seeds on top add the perfect crunchy finish. This is a guaranteed hit at any potluck or barbecue, even in the fall.
12. Cranberry Walnut & Goat Cheese Couscous Salad
This is your new favorite Thanksgiving side dish. It has all the festive flavors and textures you love, and it comes together in minutes.
Ingredients
- 1 ½ cups pearl couscous
- 2 cups vegetable broth
- ½ cup walnuts, toasted and chopped
- ⅓ cup dried cranberries
- 2 green onions, sliced
- 4 oz goat cheese, crumbled
- For the Vinaigrette: ¼ cup olive oil, 2 tbsp orange juice, 1 tbsp white wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, salt and pepper
Step-by-Step Instructions
- Cook the pearl couscous in vegetable broth according to package directions. Fluff and spread on a tray to cool.
- Whisk together all vinaigrette ingredients.
- In a large bowl, combine cooled couscous, walnuts, cranberries, and green onions.
- Pour the vinaigrette over and toss to combine.
- Gently fold in the crumbled goat cheese just before serving.
Why You’ll Love It
It’s tangy, creamy, crunchy, and sweet all at once. The pearl couscous has a wonderful chewy texture that holds up beautifully. IMO, this is a much more exciting option than traditional stuffing. Fight me.
13. Lemon Ricotta & Roasted Broccoli Shells
This salad is bright, lemony, and feels incredibly light yet satisfying. The roasted broccoli gets deliciously crispy and nutty.
Ingredients
- 1 lb small shell pasta
- 1 large head of broccoli, cut into small florets
- 2 tbsp olive oil
- 1 cup whole milk ricotta cheese
- 1 lemon, zested and juiced
- ⅓ cup grated Parmesan cheese
- ¼ tsp red pepper flakes (optional)
- Salt and pepper to taste
Step-by-Step Instructions
- Preheat oven to 425°F (220°C). Toss broccoli florets with olive oil, salt, and pepper. Roast for 15-20 minutes until tender and edges are crispy. Let cool.
- Cook pasta, drain, and rinse with cold water.
- In a large bowl, whisk together the ricotta, lemon zest, lemon juice, Parmesan, red pepper flakes, salt, and pepper.
- Add the cooled pasta and roasted broccoli to the bowl with the ricotta mixture. Toss until everything is evenly coated.
Why You’ll Love It
It’s so simple, but the flavors are incredible. The creamy ricotta dressing doesn’t feel heavy, and the lemon makes it super refreshing. It’s a genius way to get kids (and adults) to eat their broccoli. 🙂
14. Thanksgiving Leftover Pasta Salad
The day-after-Thanksgiving sandwich, but in pasta salad form. It’s the best way to use up all those leftovers without getting bored.
Ingredients
- 1 lb pasta (like cellentani or radiatori), cooked and cooled
- 2 cups leftover turkey, shredded or diced
- 1 cup leftover stuffing, crumbled
- 1 cup leftover roasted vegetables (green beans, carrots, etc.)
- ½ cup cranberry sauce
- ⅓ cup mayonnaise
- 2 tbsp whole grain mustard
- 1 tbsp chopped fresh parsley
Step-by-Step Instructions
- In a small bowl, whisk together the cranberry sauce, mayonnaise, and mustard to create a dressing.
- In a large bowl, combine the pasta, turkey, crumbled stuffing, and roasted vegetables.
- Pour the cranberry-mayo dressing over the mixture and toss gently to combine.
- Garnish with fresh parsley before serving.
Why You’ll Love It
It’s the ultimate leftover hack. The creamy, tangy, sweet dressing is the perfect glue for all your Thanksgiving favorites. It’s a completely new meal that still tastes nostalgically like the holiday.
15. Gobbler Cobb Pasta Salad
Another Thanksgiving-inspired dish, but this one is designed to be made fresh. It’s a show-stopping centerpiece for your holiday table.
Ingredients
- 1 lb gemelli pasta
- 1 lb turkey breast, cooked and diced (or use a rotisserie chicken)
- 6 slices bacon, cooked and crumbled
- 1 cup pecans, toasted and chopped
- 1 cup dried cranberries
- 4 oz sharp cheddar cheese, cubed
- 2 celery stalks, diced
- ½ cup mayonnaise
- ½ cup Greek yogurt
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- Salt and pepper
Step-by-Step Instructions
- Cook and cool the pasta.
- In a small bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, maple syrup, salt, and pepper.
- In a large bowl, combine the pasta, turkey, bacon, pecans, cranberries, cheddar, and celery.
- Pour the dressing over and stir until everything is well coated. Chill for at least an hour before serving.
Why You’ll Love It
It captures every essential Thanksgiving flavor in one bite. It’s creamy, crunchy, savory, and sweet. Using Greek yogurt in the dressing lightens it up just enough that you can still save room for pie.
