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.

Fall Pasta Salad – Easy Recipe with Seasonal Twist

Name: Fall Pasta Salad
Prep time: 10 min
Cook time: 10 min
Total time: 1 h 20 min
Cuisine: American
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

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

Scale

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

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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