Quick Fall Pasta Salad Recipe with Maple Vinaigrette

This Fall Pasta Salad bursts with cozy seasonal flavors, roasted sweet potatoes, cranberries, pumpkin seeds, and a hint of thyme. Perfectly tossed with al dente pasta and a homemade maple vinaigrette. It’s a dish that feels like autumn in every bite, and now it’s become one of those go-to recipes I can’t wait for. A cozy, colorful salad just 30 minutes away!

Harvest Fall Pasta Salad

Every fall, do you feel a craving for something hearty yet fresh, something that feels like autumn in a bowl? This Fall Pasta Salad came to life when I wanted to use leftover roasted sweet potatoes and half a box of bow-tie pasta, I tossed them with a quick irresistible maple vinaigrette, cranberries and pumpkin seeds for a little crunch, and it instantly became a family favorite.

The ingredient list might look long, but each staple is simple, and the whole dish comes together in just 30 minutes. Now, every autumn, it’s a must on our fall table for a simple lunch or even a cozy dinner with friends.

Why You’ll Love This Recipe

I absolutely love making pasta salads during summer, but this time, the cozy fall vibes in this salad are also tempting. This harvest fall pasta is the perfect blend of savory and sweet in every bite. Moreover, it’s super versatile, ideal for using up all those extra seasonal add-ons during the holidays.

If you’re looking for more pasta salad dishes, check out my viral recipes  Easy Homemade Pasta Salad with Italian Dressing, this Zesty Garden Pasta Salad, or this 4 Ingredient Pasta Salad With Mayo.

Ingredients You’ll Need

For the Salad:

• 12 oz short nostalgic bowtie pasta
• 1 large sweet potato, cubed, cut for caramelization as they cook.
• 1 tbsp olive oil
• ½ tsp salt
• 2 cups fresh spinach
• ⅓ cup pre-toasted cranberries for extra texture
• ¼ cup pumpkin seeds or pecans
• 6 oz sharp white cheddar or Feta cheese

For the Maple Vinaigrette:

• 3 tbsp olive oil
• 2 tbsp maple syrup
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• Salt and pepper to taste

How to Make Fall Pasta Salad

Roast the Sweet Potatoes

Begin with the sweet potatoes. Preheat your air fryer (or oven) to 400°F. Peel and finely dice the sweet potatoes. I used my vegetable chopper for perfectly even cubes every time.

Toss the diced sweet potatoes in a bowl with olive oil, salt, and pepper until evenly coated. Air fry them for 14–18 minutes until they’re golden brown and fork-tender, stirring occasionally to prevent burning.

Cook the Pasta

Now cook the bow-tie pasta in salted water, 1-2 minutes less than the package instructions, until al dente. Drain the excess pasta water after cooking. Don’t rinse; the starch helps the dressing stick better.

Add the warm, freshly cooked pasta to a large mixing bowl, then fold in the spinach right away so it softens slightly from the heat.

 Make the Maple Vinaigrette

Take a small bowl, whisk together olive oil, maple syrup, vinegar, mustard, salt, and pepper until a smooth consistency. You can adjust the sweetness or tanginess accordingly.

Assemble & Serve

Next, add the roasted sweet potatoes, cubed cheddar cheese, pumpkin seeds, crumbled goat cheese, fresh thyme, and dried cranberries. Gently toss them together until the colors and flavors blend well. Now, pour the vinaigrette over the combined stuff and toss gently until everything is well coated.

Serve warm or chilled as per your preference; both ways are delicious!

 Pro Tips for Success

• Warm pasta can absorb the dressing beautifully when mixing.
• Feta or goat cheese creates creaminess and balances extra saltiness.
• You can prepare the dressing and roast the veggies a day ahead.
• Sprinkle toasted nuts right before serving if you like extra crunch.

Recipe Variations and Substitutions

The best parts about this Fall Pasta Salad are how customizable it is! You can easily swap ingredients according to your taste, diet, or whatever you have in your kitchen staples.

Here are some creative ways to change things up:

• If you’re out of maple syrup, swap it with honey for a similar sweetness, or try a spoonful of miso paste for a savory, umami kick.
• You can use shaved Brussels sprouts, kale, or arugula instead of spinach. For the best texture, lightly massage the kale or sprouts with olive oil of salt before adding them in.
• You can easily replace sweet potatoes with your favorite fall squash, butternut, honeynut, delicata, or acorn, all roast beautifully.
• For a touch of sweetness, add fresh seasonal fruit like crisp apples or juicy pomegranate seeds with dried figs or dates.
• In this versatile fall pasta recipe, toss in extra roasted veggies for more flavor and colour.
• Make it heartier with protein like crispy bacon bits, grilled chicken, or shredded rotisserie chicken.
• Add a bit of salted cashews, toasted walnuts, pecans, or pine nuts for extra crunch. If you’re a sweet lover, try candied nuts.
• I love bowtie pasta for this recipe, but penne, fusilli, rotini, or even cavatappi work well. A gluten-free version can also be used instead.

How to Serve Fall Pasta Salad

This vibrant salad shines on its own, but also pairs beautifully with:

• Roasted turkey or chicken
• Garlic bread or crusty sourdough
• Creamy soups like butternut squash or tomato basil

Storage Tips

Store pasta salad leftovers in an airtight container in the fridge for up to 3 days. If you plan to serve later, keep the dressing separate, and drizzle it before eating to keep the pasta fresh.

Quick Summary

This easy, harvestfall pasta salad is the perfect balance of cozy and refreshing, sweet roasted veggies, tangy vinaigrette, and crunchy seeds. It’s quick, versatile, and full of colours and texture, making it a must-have for the season. It’s a true celebration of autumn when you have it on your plate.

Frequently asked questions