Fall pasta salad is the perfect cold dish to bring to any autumn gathering. Featuring tender rotini pasta tossed with fresh broccoli, sweet carrots, crunchy pecans, and tart dried cranberries, all coated in a maple vinaigrette, this recipe celebrates the best seasonal flavors. Naturally vegan and bursting with texture, it’s both crowd-pleasing and versatile.
Table of Contents
Why You’ll Love This Fall Pasta Salad
This fall pasta salad is quick to prepare, nutritious, and ideal for make-ahead entertaining. The maple vinaigrette adds a sweet-savory balance that pairs beautifully with seasonal produce. Whether served at a Thanksgiving table or a casual potluck, it delivers flavor, color, and crunch in every bite.
Ingredients You’ll Need
- Rotini Pasta: Perfect for holding onto dressing; can be swapped with bow ties, macaroni, or shells.
- Broccoli: Brings freshness, crunch, and vitamin C.
- Carrots: Adds natural sweetness and vibrant color.
- Red Onion: Offers sharp, tangy notes to balance the sweetness.
- Dried Cranberries: Provide a chewy texture and tart-sweet flavor.
- Pecans: Add rich nuttiness and a buttery crunch.
- Olive Oil: Forms the base of the vinaigrette.
- Apple Cider Vinegar: Adds tang and depth.
- Dijon Mustard: Helps emulsify the dressing with a hint of sharpness.
- Maple Syrup: Lends sweetness and seasonal warmth.
- Italian Seasoning: Infuses herbs for a balanced flavor.
- Salt & Pepper: Essential for seasoning.
Ingredient Swaps and Variations
- Pasta: Swap rotini for orecchiette, penne, or farfalle.
- Nuts: Replace pecans with walnuts or sliced almonds.
- Sweetener: Substitute maple syrup with honey (note: no longer vegan).
- Vinegar: Try red wine vinegar for a slightly bolder tang.
- Add-ins: Roasted butternut squash or cubed apples for extra autumn flair.
How to Make Fall Pasta Salad
- Cook the Pasta: Boil pasta in salted water until al dente, then drain and rinse under cold water to bring to room temperature.
- Combine Salad Ingredients: In a large bowl, toss pasta with broccoli, carrots, onion, pecans, and cranberries.
- Make the Dressing: In a separate bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, Italian seasoning, salt, and pepper.
- Dress the Salad: Pour vinaigrette over salad ingredients, tossing to evenly coat.
- Chill: Refrigerate for 1 hour before serving to allow flavors to meld.
Pro Tips for Perfect Pasta Salad
- Salt Your Pasta Water: Boosts flavor right from the start.
- Dress at Room Temperature: Warm pasta absorbs dressing better than cold.
- Make Ahead Wisely: Store salad and dressing separately until just before serving to prevent dryness.
- Revive Leftovers: Add a splash of olive oil and vinegar to refresh.
Serving Ideas & Pairings
Pair this fall pasta salad with roasted chicken, grilled vegetables, or hearty soups for a complete meal. For a festive twist, sprinkle with goat cheese or feta just before serving (omit for vegan). It also pairs beautifully with apple cider or a crisp white wine.
Seasonal Benefits
This recipe makes the most of fall’s bounty—broccoli, carrots, and cranberries are all at their peak in flavor and nutrition. The vinaigrette’s maple syrup adds a cozy seasonal touch that feels right at home in cooler months.
Conclusion
This fall pasta salad is more than just a side dish—it’s a vibrant celebration of the season. With its blend of crisp vegetables, chewy dried cranberries, and a sweet-tangy maple vinaigrette, it delivers both flavor and nutrition in every bite. Its make-ahead versatility and vegan-friendly profile make it a go-to recipe for gatherings, potlucks, or weeknight dinners. Whether you enjoy it as a refreshing lunch or a colorful holiday side, this dish brings a satisfying balance of textures and tastes that capture the very essence of autumn.
Frequently Asked Questions
1. Can I make fall pasta salad ahead of time?
Yes, but for best results, store the pasta salad ingredients and vinaigrette separately. Toss them together about an hour before serving to prevent the pasta from absorbing too much dressing.
2. How can I make this fall pasta salad gluten-free?
Simply swap the rotini with a gluten-free pasta variety such as chickpea pasta, brown rice pasta, or quinoa pasta. Cooking times may vary slightly, so check for al dente doneness.
3. What protein can I add to make it a main dish?
Grilled chicken, chickpeas, or roasted tofu pair beautifully with the fall-inspired flavors, turning this side dish into a satisfying entrée.
4. How long does leftover fall pasta salad last?
Stored in an airtight container in the fridge, leftovers will keep for 2–3 days. If the pasta absorbs too much dressing, revive it with a splash of olive oil and vinegar before serving.
More Relevant Recipes
- Creamy Broccoli Potato Cheese Soup: A warm, hearty soup featuring tender broccoli, creamy potatoes, and rich cheddar cheese. Its comforting flavors and vegetable base make it a perfect complement to a fall pasta salad for a cozy seasonal meal.
- Creamy Garlic Mushroom Pasta: This indulgent pasta dish combines earthy mushrooms with a luscious garlic cream sauce. Its rich and savory profile pairs beautifully with lighter salads, balancing textures and flavors in an autumn-inspired spread.
- Creamy Tuscan Gnocchi: Soft potato gnocchi tossed in a creamy Tuscan sauce with spinach and sun-dried tomatoes. The dish’s hearty, rustic character complements the freshness of a fall pasta salad, creating a well-rounded seasonal menu.
Fall Pasta Salad
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Diet: Vegan
Description
Fall pasta salad is a flavorful and vibrant seasonal side dish featuring tender rotini pasta tossed with fresh broccoli, sweet carrots, crunchy pecans, and tart dried cranberries, all coated in a homemade maple vinaigrette. Naturally vegan, it’s perfect for autumn gatherings and easy to make ahead.
Ingredients
- 8 ounces rotini pasta, uncooked
- 1/2 cup chopped pecans
- 1/2 cup dried cranberries
- 1 small red onion, diced
- 2 carrots, grated
- 2 cups chopped broccoli florets
- 1/2 cup olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 2 teaspoons Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- In a large pot of salted boiling water, cook the rotini pasta according to package directions for al dente pasta. Drain and rinse with cold water until the pasta is at room temperature.
- Place the pasta in a large mixing bowl. Add the pecans, dried cranberries, diced red onion, grated carrots, and chopped broccoli. Toss to combine.
- In a separate bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, maple syrup, Italian seasoning, salt, and pepper until fully emulsified.
- Pour the vinaigrette over the pasta mixture and toss until all ingredients are evenly coated.
- Cover and refrigerate for 1 hour before serving to allow flavors to meld. Serve chilled.
Notes
- For best results, salt your pasta water before boiling to enhance flavor.
- Dress the pasta while it’s still at room temperature to help it absorb the vinaigrette.
- To make ahead, store the salad ingredients and dressing separately and toss just before serving.
- Pasta will absorb dressing over time—add a splash of olive oil and vinegar if it becomes dry.
- Maple syrup can be substituted with honey for a non-vegan version.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing/Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 325
- Sugar: 10g
- Sodium: 188mg
- Fat: 19g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg