50+ Flavorful Fall Pasta Salad Recipes to Celebrate the Season

As the leaves begin to change and the air turns crisp, fall brings with it a bounty of flavors that inspire delightful culinary creations. One dish that perfectly captures the essence of this vibrant season is pasta salad.

With its versatility and adaptability, pasta salad can be tailored to showcase the best autumn ingredients—from roasted squash and sweet potatoes to hearty greens and tangy cheeses.

In this article, we’ll explore 50+ fall pasta salad recipes that celebrate the rich flavors of the season, providing you with a wide array of options for every occasion.

Whether you’re preparing a festive gathering, a cozy family dinner, or a quick lunch, these recipes are sure to please.

These fall pasta salads are not just delicious; they are also packed with nutrients, making them a wholesome choice for your table.

With ingredients like kale, cranberries, and roasted vegetables, you can enjoy a satisfying meal that highlights the best of autumn’s harvest.

So grab your favorite pasta shape, gather your seasonal ingredients, and get ready to whip up some tasty salads that are as beautiful as they are flavorful.

50+ Flavorful Fall Pasta Salad Recipes to Celebrate the Season

Fall is a time for gathering, celebrating, and enjoying the abundant flavors of the season. The 50+ fall pasta salad recipes featured in this article provide a wonderful opportunity to embrace the richness of autumn while enjoying a healthy and delicious meal.

Whether you prefer the sweetness of roasted butternut squash, the crunch of fresh apples, or the creaminess of goat cheese, there’s a pasta salad recipe here for everyone.

These salads are perfect for potlucks, holiday feasts, or even as a satisfying weekday lunch. They not only showcase seasonal ingredients but also offer a chance to experiment with flavors and textures in the kitchen.

As you explore these recipes, remember that the best meals are made with love and shared with those you cherish.

So, gather your loved ones around the table and enjoy the warmth and comfort that these fall pasta salads bring to your autumn dining experience!

Roasted Butternut Squash and Kale Pasta Salad

This Roasted Butternut Squash and Kale Pasta Salad is the perfect dish for fall, combining hearty seasonal ingredients with a tangy dressing. The sweetness of the roasted butternut squash pairs beautifully with the slightly bitter kale and chewy pasta, creating a balanced and satisfying salad. Topped with crunchy pecans and tangy cranberries, this salad is not only delicious but also visually appealing, making it a great addition to any autumn gathering.

Ingredients:

• 1 small butternut squash, peeled and diced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 8 oz farfalle pasta
• 3 cups chopped kale
• 1/2 cup dried cranberries
• 1/2 cup pecans, toasted and chopped
• 1/4 cup crumbled feta cheese

Dressing:

• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
2. Cook the pasta according to the package instructions. Drain and rinse with cold water to cool.
3. In a large bowl, combine the cooked pasta, roasted butternut squash, chopped kale, dried cranberries, toasted pecans, and crumbled feta cheese.
4. In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper. Pour over the pasta salad and toss to coat evenly.
5. Serve immediately or refrigerate for up to 2 days.

This Roasted Butternut Squash and Kale Pasta Salad is a delightful way to celebrate the flavors of fall. The combination of textures and flavors ensures every bite is interesting and delicious. It’s a versatile dish that can be served as a side or a main course, perfect for both casual lunches and festive fall dinners.

Autumn Harvest Pasta Salad with Apples and Walnuts

Embrace the crisp, refreshing tastes of fall with this Autumn Harvest Pasta Salad. Combining sweet apples, crunchy walnuts, and hearty pasta, this salad is a delightful blend of flavors and textures. The creamy yogurt-based dressing with a hint of honey complements the fresh ingredients perfectly. This pasta salad is a great addition to any fall meal, offering a burst of seasonal flavors in every bite.

Ingredients:

• 8 oz rotini pasta
• 2 medium apples, cored and diced
• 1 cup red grapes, halved
• 1/2 cup walnuts, toasted and chopped
• 1/2 cup celery, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup chopped parsley

Dressing:

• 1/2 cup plain Greek yogurt
• 2 tablespoons honey
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Cook the pasta according to the package instructions. Drain and rinse with cold water to cool.
2. In a large bowl, combine the cooked pasta, diced apples, halved grapes, toasted walnuts, diced celery, red onion, and chopped parsley.
3. In a small bowl, whisk together the Greek yogurt, honey, apple cider vinegar, Dijon mustard, salt, and pepper. Pour over the pasta salad and toss to coat evenly.
4. Serve immediately or refrigerate for up to 2 days.

The Autumn Harvest Pasta Salad with Apples and Walnuts is a perfect blend of sweet and savory flavors, capturing the essence of fall in every bite. This salad is not only delicious but also packed with nutrients, making it a healthy and satisfying option for any meal. Enjoy it as a side dish or a light lunch during the fall season.

Smoky Bacon and Brussels Sprouts Pasta Salad

This Smoky Bacon and Brussels Sprouts Pasta Salad is a hearty and flavorful dish that highlights the robust tastes of fall. The combination of crispy bacon, roasted Brussels sprouts, and al dente pasta is elevated with a tangy mustard vinaigrette. This salad is perfect for those who enjoy bold flavors and satisfying textures, making it an excellent choice for fall potlucks or family dinners.

Ingredients:

• 8 oz penne pasta
• 4 slices bacon, cooked and crumbled
• 2 cups Brussels sprouts, trimmed and halved
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese

Dressing:

• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and caramelized.
2. Cook the pasta according to the package instructions. Drain and rinse with cold water to cool.
3. In a large bowl, combine the cooked pasta, crumbled bacon, roasted Brussels sprouts, and grated Parmesan cheese.
4. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper. Pour over the pasta salad and toss to coat evenly.
5. Serve immediately or refrigerate for up to 2 days.

The Smoky Bacon and Brussels Sprouts Pasta Salad is a savory and satisfying dish that brings together the best of fall flavors. The smoky bacon and roasted Brussels sprouts create a rich, hearty profile that is perfectly balanced by the tangy mustard vinaigrette. This salad is a fantastic addition to any fall meal, offering a delicious way to enjoy seasonal ingredients.

Pumpkin Sage Pasta Salad

Dive into the flavors of autumn with this Pumpkin Sage Pasta Salad. Combining the rich, creamy taste of pumpkin with the earthy flavor of sage, this pasta salad is both comforting and unique. The addition of pine nuts and Parmesan cheese adds a delightful crunch and a hint of nuttiness. This dish is perfect for a fall gathering, offering a warm and inviting taste that’s sure to impress.

Ingredients:

• 8 oz fusilli pasta
• 1 cup pumpkin puree
• 1/4 cup olive oil
• 2 tablespoons fresh sage, chopped
• 1/4 cup toasted pine nuts
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste

Dressing:

• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• Salt and pepper, to taste

Instructions:

1. Cook the pasta according to the package instructions. Drain and rinse with cold water to cool.
2. In a large bowl, combine the cooked pasta, pumpkin puree, olive oil, and chopped sage. Mix well to coat the pasta evenly.
3. Add the toasted pine nuts and grated Parmesan cheese, and season with salt and pepper.
4. In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, salt, and pepper. Pour over the pasta salad and toss to coat.
5. Serve immediately or refrigerate for up to 2 days.

The Pumpkin Sage Pasta Salad is a delightful way to enjoy the quintessential flavors of fall. The creamy pumpkin and earthy sage create a comforting dish that’s perfect for cooler weather. The pine nuts and Parmesan add texture and depth, making this pasta salad a memorable addition to any autumn meal.

Cranberry and Pecan Pasta Salad

This Cranberry and Pecan Pasta Salad is a festive and flavorful dish that’s perfect for the fall season. The tartness of dried cranberries paired with the crunch of toasted pecans and the creaminess of goat cheese creates a harmonious blend of flavors and textures. The honey mustard dressing ties it all together, making this salad a standout at any fall gathering.

Ingredients:

• 8 oz bowtie pasta
• 1/2 cup dried cranberries
• 1/2 cup toasted pecans, chopped
• 1/4 cup crumbled goat cheese
• 2 cups baby spinach

Dressing:

• 1/4 cup olive oil
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar
• Salt and pepper, to taste

Instructions:

1. Cook the pasta according to the package instructions. Drain and rinse with cold water to cool.
2. In a large bowl, combine the cooked pasta, dried cranberries, toasted pecans, crumbled goat cheese, and baby spinach.
3. In a small bowl, whisk together the olive oil, Dijon mustard, honey, apple cider vinegar, salt, and pepper. Pour over the pasta salad and toss to coat.
4. Serve immediately or refrigerate for up to 2 days.

The Cranberry and Pecan Pasta Salad is a delightful mix of sweet and savory flavors, perfect for the fall season. The combination of cranberries, pecans, and goat cheese provides a satisfying texture and taste, while the honey mustard dressing adds a tangy sweetness. This salad is a fantastic addition to any autumn feast.

Apple Cider Vinegar and Brussels Sprouts Pasta Salad

This Apple Cider Vinegar and Brussels Sprouts Pasta Salad is a fresh and zesty dish that highlights the best of fall produce. The roasted Brussels sprouts add a delicious depth of flavor, while the apple cider vinegar dressing gives a tangy kick. Combined with crunchy almonds and juicy pomegranate seeds, this pasta salad is both nutritious and satisfying.

Ingredients:

• 8 oz penne pasta
• 2 cups Brussels sprouts, trimmed and halved
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/4 cup sliced almonds, toasted
• 1/2 cup pomegranate seeds

Dressing:

• 1/4 cup apple cider vinegar
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and caramelized.
2. Cook the pasta according to the package instructions. Drain and rinse with cold water to cool.
3. In a large bowl, combine the cooked pasta, roasted Brussels sprouts, toasted almonds, and pomegranate seeds.
4. In a small bowl, whisk together the apple cider vinegar, olive oil, Dijon mustard, honey, salt, and pepper. Pour over the pasta salad and toss to coat.
5. Serve immediately or refrigerate for up to 2 days.

The Apple Cider Vinegar and Brussels Sprouts Pasta Salad is a vibrant and flavorful dish that showcases the best of fall ingredients. The roasted Brussels sprouts add a savory element, while the apple cider vinegar dressing provides a refreshing tang. The addition of almonds and pomegranate seeds brings a delightful crunch and burst of sweetness, making this salad a perfect choice for any autumn meal.

Warm Sweet Potato and Arugula Pasta Salad

This Warm Sweet Potato and Arugula Pasta Salad is a cozy and nutritious dish perfect for fall. The tender sweet potatoes, peppery arugula, and savory pasta are enhanced by a tangy lemon vinaigrette. Topped with toasted pumpkin seeds and creamy goat cheese, this salad offers a delightful mix of flavors and textures that make it a wonderful addition to any autumn meal.

Ingredients:

• 8 oz penne pasta
• 2 medium sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 3 cups arugula
• 1/4 cup toasted pumpkin seeds
• 1/4 cup crumbled goat cheese

Dressing:

• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
2. Cook the pasta according to the package instructions. Drain and rinse with cold water to cool slightly.
3. In a large bowl, combine the cooked pasta, roasted sweet potatoes, and arugula.
4. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper. Pour over the pasta salad and toss to coat.
5. Top with toasted pumpkin seeds and crumbled goat cheese.
6. Serve immediately or refrigerate for up to 2 days.

The Warm Sweet Potato and Arugula Pasta Salad is a hearty and flavorful dish that captures the essence of fall. The combination of roasted sweet potatoes, fresh arugula, and creamy goat cheese creates a delicious and satisfying meal. This salad is perfect for a cozy lunch or as a side dish for a festive autumn dinner.

Maple Dijon Brussels Sprouts and Bacon Pasta Salad

This Maple Dijon Brussels Sprouts and Bacon Pasta Salad is a savory and sweet dish that brings together the best flavors of fall. The caramelized Brussels sprouts and crispy bacon create a rich and smoky profile, while the maple Dijon dressing adds a touch of sweetness and tang. This pasta salad is perfect for fall gatherings, offering a comforting and delicious option for any occasion.

Ingredients:

• 8 oz rotini pasta
• 4 slices bacon, cooked and crumbled
• 2 cups Brussels sprouts, trimmed and halved
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese

Dressing:

• 1/4 cup olive oil
• 2 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and caramelized.
2. Cook the pasta according to the package instructions. Drain and rinse with cold water to cool.
3. In a large bowl, combine the cooked pasta, crumbled bacon, roasted Brussels sprouts, and grated Parmesan cheese.
4. In a small bowl, whisk together the olive oil, maple syrup, Dijon mustard, apple cider vinegar, salt, and pepper. Pour over the pasta salad and toss to coat evenly.
5. Serve immediately or refrigerate for up to 2 days.

The Maple Dijon Brussels Sprouts and Bacon Pasta Salad is a delightful dish that perfectly balances savory and sweet flavors. The crispy bacon and roasted Brussels sprouts provide a rich, smoky taste, while the maple Dijon dressing adds a hint of sweetness. This pasta salad is an excellent choice for any fall gathering, offering a comforting and satisfying meal.

Harvest Farro and Cranberry Pasta Salad

Celebrate the flavors of fall with this Harvest Farro and Cranberry Pasta Salad. Combining chewy farro, dried cranberries, and fresh herbs, this pasta salad is both hearty and refreshing. The tangy balsamic vinaigrette ties everything together, making it a perfect dish for a fall picnic or potluck. This salad is not only delicious but also packed with nutrients, making it a healthy addition to any meal.

Ingredients:

• 8 oz farfalle pasta
• 1 cup cooked farro
• 1/2 cup dried cranberries
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/4 cup toasted walnuts, chopped
• 1/4 cup crumbled feta cheese

Dressing:

• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Cook the pasta according to the package instructions. Drain and rinse with cold water to cool.
2. In a large bowl, combine the cooked pasta, cooked farro, dried cranberries, chopped parsley, chopped mint, toasted walnuts, and crumbled feta cheese.
3. In a small bowl, whisk together the balsamic vinegar, olive oil, honey, Dijon mustard, salt, and pepper. Pour over the pasta salad and toss to coat.
4. Serve immediately or refrigerate for up to 2 days.

The Harvest Farro and Cranberry Pasta Salad is a nutritious and flavorful dish that captures the essence of fall. The combination of farro, cranberries, and fresh herbs creates a refreshing and hearty salad, while the balsamic vinaigrette adds a tangy and sweet finish. This pasta salad is a great addition to any fall meal, providing a healthy and satisfying option for everyone to enjoy.

Butternut Squash and Spinach Orzo Salad

This Butternut Squash and Spinach Orzo Salad is a vibrant and healthy dish that captures the essence of fall. Roasted butternut squash adds a sweet and earthy flavor, while fresh spinach provides a burst of color and nutrients. The combination of orzo, cranberries, and feta cheese creates a delightful mix of textures and tastes, making this salad a perfect side dish or light main course for autumn gatherings.

Ingredients:

• 8 oz orzo pasta
• 2 cups butternut squash, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 3 cups fresh spinach
• 1/2 cup dried cranberries
• 1/4 cup crumbled feta cheese

Dressing:

• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
2. Cook the orzo according to the package instructions. Drain and rinse with cold water to cool.
3. In a large bowl, combine the cooked orzo, roasted butternut squash, fresh spinach, dried cranberries, and crumbled feta cheese.
4. In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper. Pour over the salad and toss to coat.
5. Serve immediately or refrigerate for up to 2 days.

The Butternut Squash and Spinach Orzo Salad is a delicious and nutritious dish that showcases the best flavors of fall. The sweetness of the roasted butternut squash pairs perfectly with the tart cranberries and creamy feta, while the spinach adds a fresh and vibrant touch. This salad is a fantastic choice for any autumn meal, offering a healthy and satisfying option.

Roasted Beet and Goat Cheese Pasta Salad

This Roasted Beet and Goat Cheese Pasta Salad is a visually stunning and flavorful dish that’s perfect for fall. The earthy sweetness of roasted beets is complemented by the creamy tang of goat cheese, while the addition of walnuts adds a delightful crunch. Tossed with a simple balsamic vinaigrette, this pasta salad is a perfect side dish for any fall occasion.

Ingredients:

• 8 oz fusilli pasta
• 3 medium beets, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/4 cup crumbled goat cheese
• 1/4 cup toasted walnuts, chopped
• 2 cups arugula

Dressing:

• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the beets with olive oil, salt, and pepper. Spread on a baking sheet and roast for 30-35 minutes, or until tender.
2. Cook the pasta according to the package instructions. Drain and rinse with cold water to cool.
3. In a large bowl, combine the cooked pasta, roasted beets, crumbled goat cheese, toasted walnuts, and arugula.
4. In a small bowl, whisk together the balsamic vinegar, olive oil, honey, Dijon mustard, salt, and pepper. Pour over the pasta salad and toss to coat.
5. Serve immediately or refrigerate for up to 2 days.

The Roasted Beet and Goat Cheese Pasta Salad is a beautiful and delicious dish that highlights the rich flavors of fall. The combination of sweet roasted beets, creamy goat cheese, and crunchy walnuts is perfectly balanced by the tangy balsamic vinaigrette. This salad is a wonderful addition to any autumn meal, offering a delightful mix of textures and tastes.

Autumn Harvest Pasta Salad

The Autumn Harvest Pasta Salad is a celebration of the season’s bounty. Featuring roasted carrots, parsnips, and apples, this pasta salad is full of fall flavors and textures. The addition of dried cranberries and pecans adds sweetness and crunch, while a maple mustard dressing brings everything together. This salad is a perfect side dish for any autumn gathering.

Ingredients:

• 8 oz farfalle pasta
• 2 carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 1 apple, cored and chopped
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans
• 1/4 cup crumbled blue cheese

Dressing:

• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• 1 tablespoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the carrots, parsnips, and apple with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender.
2. Cook the pasta according to the package instructions. Drain and rinse with cold water to cool.
3. In a large bowl, combine the cooked pasta, roasted vegetables, dried cranberries, chopped pecans, and crumbled blue cheese.
4. In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper. Pour over the pasta salad and toss to coat.
5. Serve immediately or refrigerate for up to 2 days.

The Autumn Harvest Pasta Salad is a delicious way to enjoy the flavors of fall. The roasted carrots, parsnips, and apples provide a sweet and savory base, while the cranberries and pecans add texture and flavor. The maple mustard dressing ties everything together, making this salad a perfect addition to any autumn meal.

Creamy Pumpkin and Spinach Pasta Salad

The Creamy Pumpkin and Spinach Pasta Salad is a comforting and satisfying dish that celebrates the flavors of fall. With its creamy pumpkin dressing, fresh spinach, and hearty pasta, this salad is both nutritious and delicious. The addition of toasted pine nuts provides a delightful crunch, making it a perfect side dish or light main course for any autumn gathering.

Ingredients:

• 8 oz rotini pasta
• 1 cup pumpkin puree (canned or fresh)
• 2 tablespoons olive oil
• 2 tablespoons Greek yogurt
• 1 tablespoon maple syrup
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 3 cups fresh spinach
• 1/4 cup toasted pine nuts

Instructions:

1. Cook the rotini pasta according to the package instructions. Drain and rinse with cold water to cool.
2. In a large bowl, whisk together the pumpkin puree, olive oil, Greek yogurt, maple syrup, garlic powder, salt, and pepper until smooth.
3. Add the cooked pasta, fresh spinach, and toasted pine nuts to the bowl. Toss gently to combine and coat the pasta with the creamy pumpkin dressing.
4. Serve immediately or refrigerate for up to 2 days.

The Creamy Pumpkin and Spinach Pasta Salad is a delightful dish that perfectly embodies the spirit of fall. The creamy pumpkin dressing is rich and comforting, while the fresh spinach adds a touch of brightness and nutrition. This salad is not only a delicious addition to your autumn table but also a great way to incorporate seasonal ingredients into your diet.

Fall Harvest Pasta Salad with Apples and Cheddar

This Fall Harvest Pasta Salad with Apples and Cheddar is a wonderful celebration of autumn flavors. Featuring crunchy apples, sharp cheddar cheese, and hearty pasta, this salad is both satisfying and refreshing. The sweet and tangy dressing brings all the ingredients together, making it an ideal side dish for potlucks or a light lunch option during the fall season.

Ingredients:

• 8 oz penne pasta
• 1 apple, cored and diced
• 1 cup sharp cheddar cheese, cubed
• 1/2 cup diced celery
• 1/2 cup dried cranberries
• 1/4 cup walnuts, chopped

Dressing:

• 1/4 cup apple cider vinegar
• 1/4 cup olive oil
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Cook the penne pasta according to the package instructions. Drain and rinse with cold water to cool.
2. In a large bowl, combine the cooked pasta, diced apple, cheddar cheese, diced celery, dried cranberries, and chopped walnuts.
3. In a small bowl, whisk together the apple cider vinegar, olive oil, honey, Dijon mustard, salt, and pepper. Pour over the pasta salad and toss to combine.
4. Serve immediately or refrigerate for up to 2 days.

The Fall Harvest Pasta Salad with Apples and Cheddar is a delightful and vibrant dish that highlights the wonderful flavors of the season. The crunch of the apples and walnuts, combined with the creaminess of the cheddar, creates a satisfying texture that is complemented by the tangy dressing. This salad is perfect for fall gatherings, providing a refreshing and delicious option for everyone.

Sweet Potato and Kale Pasta Salad

The Sweet Potato and Kale Pasta Salad is a hearty and nutritious dish that captures the essence of fall with its vibrant colors and rich flavors. The roasted sweet potatoes add a touch of sweetness, while the kale provides a healthy green element. Tossed with a zesty lemon dressing, this salad is not only delicious but also packed with vitamins and minerals, making it an excellent choice for a fall meal.

Ingredients:

• 8 oz farfalle pasta
• 2 medium sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 3 cups kale, chopped and stems removed
• 1/4 cup dried cranberries
• 1/4 cup sliced almonds

Dressing:

• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender.
2. Cook the farfalle pasta according to the package instructions. Drain and rinse with cold water to cool.
3. In a large bowl, combine the cooked pasta, roasted sweet potatoes, chopped kale, dried cranberries, and sliced almonds.
4. In a small bowl, whisk together the olive oil, lemon juice, maple syrup, Dijon mustard, salt, and pepper. Pour over the pasta salad and toss to coat.
5. Serve immediately or refrigerate for up to 2 days.

The Sweet Potato and Kale Pasta Salad is a wholesome and filling dish that embodies the flavors of fall. The combination of roasted sweet potatoes, fresh kale, and crunchy almonds creates a delightful mix of textures, while the lemon dressing adds a refreshing touch. This salad is a perfect addition to your autumn meal rotation, providing a nutritious and satisfying option for everyone to enjoy.

Note: More recipes are coming soon!