Fall Harvest Pasta Salad
This Fall Harvest Pasta Salad recipe celebrates the very best of autumn produce all tied together with a creamy tahini miso maple dressing. It’s the perfect “in-between” recipe to make this September and October, the transitional weeks between summer and fall.
I wanted a recipe that really speaks to the transition of summer to fall. The days get shorter, and the produce at farmers markets slowly turns over. The sun still shines and the temperature (at least here in SoCal) is still somewhat high. So, I gave the traditionally summery dish, pasta salad, a unique twist for the autumn season because going straight from Elote Pasta Salads into cozy warm soups just doesn’t make sense for my palate.
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The Benefits of this recipe
- A secret method: Adding bay leaves to the boiling pasta water infuses the noodles with a hint of warmth! We use the pasta water in the salad dressing, so it gives a subtle note there too.
- Accidentally Vegan – This recipe is naturally vegan, no need to make swaps for that diet. Its ultra-delicious and veg-forward!
- Seasonal and swappable – Uses peak vibrant fall produce but swap for your favorites.
- Creamy yet wholesome dressing – The tahini-maple-balsamic vinaigrette is cozy and flavorful without being heavy.
- Meal-prep friendly – Tastes great warm, at room temperature, or cold, making it perfect for leftovers.
Ingredients
- Short-form pasta – The base of the pasta salad
- Bay leaves – Infuse the pasta water with subtle flavor, adding depth to the dish.
- Butternut squash – Adds natural sweetness, creaminess, and a golden color when roasted.
- Red onion – Brings a mild bite and caramelizes beautifully in the oven.
- Brussels sprouts – Nutty and slightly crisp, they pair perfectly with the roasted squash and onions.
- Arugula – Any leafy green will work.
- Spices – We use pumpkin pie spice and garlic powder for all the cozy and yummy feels.
- Tahini – Creamy sesame paste that forms the base of the dressing.
- Pure maple syrup – Sweetens the dressing naturally while adding fall flavor.
- White miso paste – Provides umami depth and a slight tang to the dressing.
- Balsamic vinegar – Adds acidity and richness to balance the tahini.
- Fresh lemon juice – Brightens the dressing with fresh citrus notes.
See recipe card for quantities.
How to make fall harvest pasta salad
- Boil the pasta according to package instructions. Add bay leaves to the water along with salt as soon as you start boiling the water. Strain when pasta is done cooking and set aside.
- Roast the vegetables in the oven on sheet trays. Add a little pumpkin pie spice mix to the squash. When done, remove from oven and add to a bowl with the pasta and arugula.
- Whisk all the dressing ingredients together and pour over the pasta salad.
- Toss the Fall Harvest Pasta Salad together and serve!
Roasting Tips
I cut the butternut squash into equal, bite sized chunks and toss with pumpkin pie spice mix and other seasonings, and roast on one sheet tray. I roughly chop the red onion, and cut the brussels sprouts in halves, and roast them together on another sheet tray. This way I can check the doneness of the squash and the Brussels sprouts separately. The red onion won’t burn as quickly as the brussels sprouts would.
Substitutions and Variations
- Squash – instead of butternut squash, use any fall variety (honeynut, kabocha, delicata acorn), or even sweet potato. I would avoid using spaghetti squash, however!
- Vegetables – roasted cauliflower or carrots would be great in this dish too.
- Leafy greens – we use arugula in this recipe, but you can use kale for even spinach instead too
Storage
Store leftovers of the Fall Harvest Pasta Salad in the fridge for up to 3 days (you can swing 5, but it will lose it zing). You may need to add a splash more of dressing (or even just a splash of tahini) because pasta salad dries up in the fridge.
Make Ahead: You can make the elements of this pasta salad ahead. Roast the autumn vegetables and store in an airtight container in the fridge. Mix together the dressing and store in a separate airtight container in the fridge. Same with the pasta, or make that day-of serving if you can
How to serve fall harvest pasta salad
- Any temperature! This tastes great warm right out of the oven, cooled to room temperature, or cold out of the fridge.
- Along any protein. Chicken, steak, even fish… you name it!
- This pasta salad works well during the salad course, or main course as a side dish.
Rate this recipe
If you make this Fall Harvest Pasta Salad (first of all thank you!!), be sure to give it a five-star rating and a review below! I love hearing from you. You can also tag me on Instagram and TikTok, I am @snackingemily on both platforms 🙂
Fall Harvest Pasta Salad
Ingredients
For the Pasta Salad
- 1 lb short-form pasta
- 5 bay leaves optional
- 1 butternut squash peeled and cubed
- 1 red onion sliced
- 1 lb Brussels sprouts trimmed and quartered
- 5 cups arugula
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon pumpkin pie spice sub cinnamon if you don't have
- salt and pepper to taste
For the Dressing
- 2 teaspoon white miso paste
- ⅔ cup tahini
- 3 tablespoon pure maple syrup
- 2 teaspoon balsamic vinegar
- ½ lemon juiced
- ½ teaspoon garlic powder
- ¼ teaspoon pumpkin pie spice sub cinnamon if you don't have
- Reserved pasta water as needed
Instructions
- Cook the pasta: Bring a large pot of water to a boil, season generously with kosher salt, and add the bay leaves. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and discard the bay leaves.
- Roast the vegetables: Preheat the oven to 425°F and line two baking sheets with parchment paper. Spread cubed butternut squash on one pan, the Brussels sprouts and red onion on the other (you can spread the red onion between the two pans, but try and keep the squash and brussels sprouts separately). Toss with olive oil, then season with kosher salt, black pepper, and garlic powder. Season the squash with pumpkin pie spice as well. Roast for 30–45 minutes, tossing halfway through, until the squash is golden and tender and the Brussels sprouts are crisp-tender. Remove each pan as soon as the vegetables are done to avoid burning. The squash might need more time than the brussels sprouts.
- Make the dressing: In a small mixing bowl or measuring glass, whisk miso paste with 2 tablespoons of reserved pasta water until dissolved. Whisk in tahini, maple syrup, balsamic vinegar, lemon juice, garlic powder, and pumpkin pie spice until smooth. The dressing will be thick. Gradually add more pasta water while whisking, about 1-2 tablespoon at a time, until your desired consistency is reached. The dressing should be creamy but pourable.
- Assemble the salad: In a large serving bowl, combine the cooked pasta with half the dressing and toss to coat. Add roasted vegetables and arugula, then pour over the remaining dressing. Toss until everything is well coated. Serve warm, room temperature, or chilled.
