Fall Pasta Salad is a thing! And boy is it delicious. This Fall Harvest Pasta Salad combines all the flavors of fall for one epic and easy fall entertaining recipe.
This week IBC has been all about decorating, entertaining, and cooking for fall. We kicked off the week with my Fall Entertaining-Around-My-House Tour. Yesterday we baked pumpkin donuts, and today we’re mixing up a Fall Harvest Pasta Salad (Fall Pasta Salad).
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Channeling my inner Elle Woods, I’d like to say that, “Whoever said pasta salad was just for summer was seriously disturbed.” With roasted sweet potatoes, pine nuts, dried cranberries, broccoli, and goat cheese, this salad has quickly become a new fall favorite at my house. After whipping it up last week, I found myself snacking on it for three days in a row. I was sad when it was gone.
Fall Pasta Salad:
How to Make a Fall Pasta Salad Recipe:
My inspiration for this Fall Harvest Pasta Salad was this bag of colorful pasta from HomeGoods. The variety of colors made me think of autumn. I also love this type of pasta, known as Cellentani (corkscrew), because the curls and hollow centers hold lots of yummy sauce.
If you can’t find this specific type of pasta, don’t worry. Any tricolored or multi-colored pasta will work just fine.
All of the other ingredients in this salad are fall-inspired ones that work well together. The dried cranberries are great for adding just a touch of tart sweetness. This balances perfectly with the creamy goat cheese. Even if you’re skeptical of goat cheese, give it a try in this recipe. I think you’ll quickly become a fan.
I also love any excuse to use toasted pine nuts. They add a nutty crunch which is so good in any pasta salad.
Speaking of goat cheese, since it’s a softer cheese, you’ll want to mix it in last to keep the crumbles intact.
For the dressing, I opted for a store-bought poppy seed. You can use your favorite brand or mix up your own. With its slightly creamy quality, this dressing worked extremely well and tasted delicious.
Let’s whip up a big bowl of this fall deliciousness.
serves 12-14
Here's what you will need:
2 medium sweet potatoes, peeled and cut into 1/2-inch pieces
1 tablespoon olive oil
Salt and black pepper, to taste
1 pound multi-colored pasta
3 cups broccoli, chopped (about 1-inch pieces)
1 cup dried cranberries
1/2 cup pine nuts, toasted
1/4 cup red onion, thinly sliced
1 1/2 cup poppy seed dressing
4 ounces goat cheese, crumbled
Begin by preheating your oven to 400 degrees F. Place the sweet potato pieces on a large baking sheet. Drizzle them with olive oil, season with salt and pepper, and then toss. Roast in the oven for 25-30 minutes, stirring occasionally. Remove from the oven and set aside to cool.
Meanwhile, bring a large pot of water to a boil and cook the pasta according to the package directions. You'll want the pasta to be al dente. Drain the pasta, allow it to cool, and place it in a large bowl.
To the bowl of pasta, add the roasted sweet potatoes, broccoli, dried cranberries, pine nuts, and red onions. Toss with the poppy seed dressing until evenly coated. Crumble in the goat cheese and gently stir again until combined. Cover and refrigerate for at least an hour.
Stir before serving, adding more dressing if needed.
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This dish is pretty straightforward. It’s one of those simple and classic recipes we come to love and go back to time and again.
I hope you’ll give this salad a try this fall. And when you do, be sure to swing back and let us know what you think. Enjoy!
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would never think to add sweet potato to a pasta salad – YUM!!!!
This looks so delish with all the beautiful fall colors! Can’t wait to try it out!
Sorry, love the recipe but just got my HGTV mag and recognized your living room right away. Amazing!!!!!!!!
Lovely designs and yummy food!
Oh my, does this look good! I am pinning this right now and will be making this recipe very soon!
That is the prettiest pasta salad!
Salad looks good! Am wondering what you would serve with it for a fall luncheon for ladies?
Our neighborhood, end-of-the-summer party was this past weekend. The caterer served this with white chicken chili in a small bread bowl. It sounds really strange but it was delicious together!! Such different flavors but blends will with literally anything.
Hi I was wondering if I could make this the night before an event or is it best made same day? Thank you!
Yep, it would totally be okay to make the night before. Enjoy!
xo Michael
Just made this to bring to a party tomorrow. It’s so scrumptious..would never have thought to these fall ingredients into a pasta salas. Thank you for the recipie
i swear i made this before and it was a big hit, but there was also a homemade creamy dressing that you had added to the directions too??????
What is an alternative if you don’t like goat cheese?
Not really. But you could leave it out or opt for another cheese you like.
xo Michael
I made this today but subbed the sweet potato for roasted butternut squash and the broccoli for blanched green beans. Delicious!
Love that! Sounds delicious! Glad you enjoyed the recipe.
xo Michael
You just answered my question, about the butternut squash thanks.was it better?
I made this lovely salad for a potluck yesterday. The only thing that was a little difficult was getting the goat cheese into little cubes and adding to the pasta salad since it’s such a soft cheese. So I solved the problem by cutting/cubing and then placing in the freezer for a bit. Once it was hard it was easier to add and mix into the pasta. BTW, this was a great dish and it makes a lot.
I usually just use my fingers and crumble it in. But your solution was perfect too! Smart idea.
xo Michael