Fall Pasta Salad
Fall wrapped into a pasta salad, count me in! I love this simple twist on pasta salad during the fall months with this Fall Pasta Salad. It would be great to bring along to a gathering, meal prep for the week or fix to have alongside dinner one night. I love pasta throughout the year so putting a twist on usually a summer classic, I’m all about it!
I’m a firm believer in that pasta salad season can be all year around!! Not only are they great to make for gatherings but it can also be an easy meal prep addition. I’m always looking for ways that I can switch up the fall veggies like butternut squash and brussels sprouts. This Fall Pasta Salad is the answer for that! It’s tossed in a maple mustard dressing that’s made with simple ingredients and so delicious here too.
This is great to serve to a crowd and can be a delicious addition to your Thanksgiving spread!
What you need for this Fall Pasta Salad
- Pasta (I used elbows!)
- Cubed Butternut Squash
- Red onion
- Shredded Brussels Sprouts
- Crumbled Goat cheese
- Dried Cranberries
- Extra Virgin Olive Oil
- Dijon Mustard
- Whole grain dijon
- Maple Syrup
- Apple Cider Vinegar
- Sea Salt
- Garlic powder
- Black pepper
- Avocado Oil Spray
How to make this pasta salad:
- Preheat oven to 400 degrees.
- Add veggies to a sheetpan and spray with avocado oil spray. Add seasonings. Place in the oven to bake for 30 minutes. Flipping half way.
- Cook pasta according to package.
- Add cooked pasta, roasted veggies and cranberries to the bowl. Wait to add the goat cheese until pasta is no longer hot. Mix to combine.
- In a small jar, combine dressing ingredients.
How to store your pasta salad:
It’s best to keep your pasta salad stored in a sealed container! I like using these for easy storage.
If you want to switch it up, try doing this instead:
- Use your favorite pasta!
- Add a crunch from pumpkin seeds
- Use crumbled feta cheese instead
FAQs:
This will last properly stored in the fridge for up to 4 days.
Yes! I like using elbows but you can use any pasta here.
If you like this fall recipe on One Balanced Life, you may also enjoy:
- Street Corn Inspired Pasta Salad
- Chicken Apple Sausage Sheetpan Dinner
- Harvest Orzo Salad
- Cranberry Brie Bites
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Fall Pasta Salad
This Fall Pasta Salad packs in all of the flavors of Fall into a delicious pasta salad. Made with a few simple ingredients too!
Ingredients
- 1 lb elbows pasta
- 2 cups butternut squash cubes, small cubes
- 2 ½ cups shredded brussels
- 1 red onion, sliced lengthwise
- 1 tsp Dried thyme
- ½ tsp Dried onion powder
- ½ tsp Dried garlic powder
- 1 tsp sea salt
- Dash of Pepper
- Avocado Oil spray
- ½ cup dried cranberries
- ½ cup crumbled goat cheese
- Maple dijon dressing:
- ½ cup extra virgin olive oil
- ¼ cup maple syrup
- 3 tbsp dijon mustard
- 1 tsp whole grain dijon
- ¼ cup ACV
- 1/2 tsp Salt
- dash of Pepper
Instructions
- Preheat oven to 400 degrees.
- Lay cubed butternut squash, shredded brussels and red onion on a baking sheet. Spray with avocado oil spray to coat.
- Top with avocado oil spray, sea salt, pepper and garlic powder. Place in the oven to bake for 30 minutes. Flipping half way.
- Prepare pasta by bringing lightly salted water to boil. Add pasta and set timer.
- Remove from stove top and drain. Lightly rinse with water.
- Prepare maple balsamic dressing by combining ingredients in small container. Mix.
- In a large bowl, combine pasta, roasted veggies and dressing. Mix to combine. Top and mix with crumbled goat cheese.
- Serve and enjoy!
