Name: Fall Harvest Pasta Salad Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: American
Ingredients: 12 oz dry ditalini rigati pasta (450g) or 6 cups cooked; 2 cups diced butternut squash (fresh or frozen); 2 cups thinly sliced Brussels sprouts; Salt and black pepper to taste; 2 tablespoons olive oil, divided; 1 lb mild turkey sausage, casing removed; 3 heaping cups curly kale leaves, finely chopped (about ½ of a large bunch); 1 cup diced red onion (about ½ of a large red onion); 1 cup shredded Parmesan cheese; ½ cup dried cranberries; ½ cup pumpkin seeds; ½ cup olive oil; ¼ cup maple syrup; 3 tablespoons old fashioned Dijon mustard; ¼ cup apple cider vinegar; ¼ teaspoon black pepper; ½ teaspoon salt

Jump to Recipe· 4.1 from 26 reviews

If you’re on the hunt for a dish that brings the warmth and vibrant flavors of autumn right to your table, this Fall Harvest Pasta Salad Recipe is an absolute must-try. Packed with the best seasonal veggies like butternut squash, brussels sprouts, and kale, combined with savory turkey sausage and a sweet-tangy maple dijon vinaigrette, it’s a colorful celebration of fall in every bite. Plus, it’s hearty enough to serve as a satisfying lunch or light dinner and keeps beautifully for meal prep throughout the week.

Ingredients You'll Need

The image shows a large rustic wooden bowl filled with a single layer of hot pasta spirals. The pasta is light yellow with a smooth texture and steam rising from it, showing it is very warm. The bowl is round with a rough surface and natural wood color. The background is dark, with a slight hint of green leaves blurred out behind the bowl. The bowl sits on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

This Fall Harvest Pasta Salad Recipe is all about using simple, wholesome ingredients that each add their own burst of flavor, texture, and color. From crisp roasted vegetables to chewy dried cranberries and nutty pumpkin seeds, every element shines on its own while coming together harmoniously.

12 oz dry ditalini rigati pasta (450g or 6 cups cooked): The perfect short pasta shape to hold onto bits of dressing and goodies in each forkful.
2 cups diced butternut squash: Roasts caramelized and sweet, adding a tender, buttery texture.
2 cups thinly sliced brussels sprouts: Offer a crispy bite with a slight bitterness balanced by roasting.
Salt and black pepper to taste: Essential seasonings that bring all the flavors together beautifully.
2 tablespoons olive oil, divided: Used both for roasting and massaging kale to soften its texture.
1 lb mild turkey sausage, casing removed: Adds savory richness without overwhelming the fresh veggies.
3 heaping cups curly kale leaves, finely chopped: A nutrient powerhouse that becomes tender when massaged and mixed in.
1 cup diced red onion: Adds a bit of crunch and sharpness to balance the salad.
1 cup shredded parmesan cheese: Brings salty, umami depth that transforms the salad.
½ cup dried cranberries: Bursts of sweetness and tartness that brighten each bite.
½ cup pumpkin seeds: Nutty crunch that complements the kale and roasted veggies.
Maple dijon vinaigrette: A luscious blend of olive oil, maple syrup, dijon mustard, apple cider vinegar, salt, and black pepper that ties the whole dish together.

How to Make Fall Harvest Pasta Salad Recipe

Step 1: Roast Your Vegetables

Start by preheating your oven to 400F and lining a large sheet pan. Toss the diced butternut squash and thinly sliced brussels sprouts with 1 tablespoon of olive oil, and a good pinch of salt and black pepper. Spread them into a single layer and roast for 25 to 30 minutes until the Brussels sprouts are crispy and the squash is beautifully browned. Roasting these veggies intensifies their flavors and adds a lovely caramelized note that’s essential to this salad’s character.

Step 2: Cook the Pasta

While the veggies are roasting, cook your ditalini rigati pasta according to the package instructions until al dente. Drain it well and set it aside to cool in the fridge or freezer. Chilling the pasta helps it stay firm and prevents the salad from getting soggy, which is perfect for a make-ahead meal.

Step 3: Prepare the Turkey Sausage

Remove the casing from your mild turkey sausage by slicing it lengthwise carefully with a sharp knife. Crumble the sausage into a pan and cook it over medium heat until no pink remains, and it turns slightly golden. This savory protein adds hearty flavor that balances the fresh veggies and sweet cranberries.

Step 4: Massage the Kale

Place the finely chopped curly kale in a large salad bowl and drizzle with the remaining tablespoon of olive oil. Gently massage the leaves with your hands until they soften and darken in color—this step is key to mellowing kale’s natural bitterness and creating a tender base for the pasta salad.

Step 5: Combine All Ingredients

To your massaged kale, add the chilled pasta, roasted vegetables, turkey sausage crumbles, diced red onion, shredded parmesan, dried cranberries, and pumpkin seeds. Toss gently to mix everything thoroughly and ensure each bite gets a little bit of every delicious ingredient.

Step 6: Whip Up the Maple Dijon Vinaigrette

In a mason jar or small bowl, combine ½ cup olive oil, ¼ cup maple syrup, 3 tablespoons dijon mustard, ¼ cup apple cider vinegar, ½ teaspoon salt, and ¼ teaspoon black pepper. Seal the jar and shake vigorously or whisk until fully emulsified. This dressing is the heart of the Fall Harvest Pasta Salad Recipe, bringing brightness, sweetness, and a hint of tang.

Step 7: Dress and Toss

Pour the vinaigrette over the salad and toss everything together until well coated. Taste and adjust seasoning if needed. This salad can be served immediately or chilled to let flavors meld even more for a day or two.

How to Serve Fall Harvest Pasta Salad Recipe

A large round wooden bowl filled with a colorful salad arranged in sections. Starting from the top left, there are pale yellow pasta spirals mixed with small white mozzarella balls, next to bright red halved cherry tomatoes. To the right, there are yellow cheese cubes and a pile of green chopped lettuce. Below the lettuce, there are green olives and then thinly sliced brown meat. Below that, there is another section of pale yellow pasta spirals with folded slices of red pepperoni in front. Toward the bottom left, shredded purple radicchio is placed next to more mozzarella balls. The salad is garnished with fresh green basil leaves scattered on top. The bowl rests on a wooden surface with some green and pink flowers near the bottom left corner. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For that extra wow factor, sprinkle a little more shredded parmesan or a handful of pumpkin seeds on top just before serving. Fresh herbs like chopped parsley or thyme also add a lovely touch of freshness that complements the robust flavors perfectly.

Side Dishes

This pasta salad stands well on its own but pairs beautifully with crusty bread or a light soup for a full fall-inspired meal. If you want to add a side of roasted root vegetables or a warm apple cider, it only elevates the harvest vibes even more.

Creative Ways to Present

Serve the Fall Harvest Pasta Salad Recipe in a large rustic wooden bowl for a cozy feel or pack it into glass jars for portable, pretty lunches. You can even arrange individual servings on a platter with extra garnishes artfully sprinkled for entertaining friends or family gatherings.

Make Ahead and Storage

Storing Leftovers

This salad is fantastic for meal prep because it keeps well in the fridge for up to 3 days. Store in an airtight container and give it a quick toss before serving if the dressing settles at the bottom.

Freezing

Because of the fresh veggies and dressing, freezing is not recommended for the Fall Harvest Pasta Salad Recipe. Freshness and texture are best preserved by refrigerating only.

Reheating

If desired, you can reheat the turkey sausage and roasted veggies separately and then toss with the cold pasta and kale for a warm salad variation. Just avoid microwaving the salad whole as it will wilt the kale and alter textures.

FAQs

Can I use a different pasta for this recipe?

Absolutely! While ditalini rigati is ideal because it catches the dressing well, small pasta shapes like elbow macaroni or mini shells will also work wonderfully in this salad.

Can I substitute turkey sausage with a vegetarian option?

Yes. You can swap the turkey sausage for sautéed mushrooms, tempeh, or a plant-based sausage for a vegetarian twist without losing that savory depth.

Is it okay to use frozen butternut squash?

Definitely. Frozen butternut squash works just as well and is a great convenience option—just be sure to drain any excess moisture before roasting.

How long does this pasta salad keep in the fridge?

It stays fresh for about 3 days when stored properly in an airtight container, making it a great option for lunches throughout the workweek.

Can I make the maple dijon vinaigrette ahead of time?

Yes, the dressing can be made up to a week ahead and kept in the fridge. Give it a good shake before using, as the ingredients may separate over time.

Final Thoughts

I truly hope you give this Fall Harvest Pasta Salad Recipe a try because it’s a bowl full of cozy, comforting autumn goodness that’s both nourishing and delicious. It’s one of those dishes that keeps on giving, perfect for meal prep or sharing with loved ones around the table. Happy eating!