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 brussel 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 red onion, diced (about ½ of one large red onion); 1 cup parmesan cheese, shredded; 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· 4.2 from 58 reviews

If you are looking for a vibrant, flavorful dish that perfectly captures all the essence of the season, the Fall Harvest Pasta Salad Recipe is an absolute must-try. This salad celebrates the best of autumn with hearty pasta paired with roasted butternut squash, crispy Brussels sprouts, and savory turkey sausage. The addition of kale, sweet dried cranberries, crunchy pumpkin seeds, and a luscious maple dijon vinaigrette brings a delightful blend of textures and flavors that will keep you coming back for more. It’s a colorful, satisfying meal prep option that holds up beautifully, making it perfect for lunches or casual dinners when you want something nourishing and festive.

Ingredients You’ll Need

Nine white bowls sit on a white marbled surface, each filled with different ingredients. One bowl holds small yellow pasta pieces, another has dark red dried cranberries. In the center is a bowl of chopped green kale. Nearby, there's a bowl of diced purple onions with white edges, and another bowl filled with cooked, crumbled brown sausage. A bowl of dark green pumpkin seeds sits next to a bowl of shredded light yellow cheese. In the front, there is a bowl with bright orange diced butternut squash, and a bowl with halved green Brussels sprouts. Photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients for this Fall Harvest Pasta Salad Recipe is simpler than it sounds because each component plays a vital role in elevating the dish. From the chewy bite of ditalini pasta to the sweetness of roasted butternut squash and the savory depth of turkey sausage, every item adds a distinct note to this autumnal melody.

12 oz dry ditalini rigati pasta: The perfect small pasta shape to hold the dressing and mix well with all the other ingredients.
2 cups diced butternut squash: Adds a rich sweetness and tender bite when roasted to caramelized perfection.
2 cups thinly sliced Brussels sprouts: These roasty, crispy bits bring a slightly nutty crunch for contrast.
Salt and black pepper to taste: Essential for balancing flavors during roasting and seasoning.
2 tablespoons olive oil, divided: Used both for roasting veggies and softening kale, contributing subtle richness.
1 lb mild turkey sausage (casing removed): Adds protein and savory depth without overpowering the freshness of the veggies.
3 heaping cups curly kale leaves, finely chopped: Provides a nutrient-packed, slightly chewy green base, massaged to soften.
1 cup diced red onion: Offers a crisp, sharp bite that cuts through the richness.
1 cup shredded parmesan cheese: Brings a salty, umami punch that ties the salad together.
½ cup dried cranberries: Introduces sweet tart bursts that brighten every forkful.
½ cup pumpkin seeds: Adds satisfying crunch and a hint of earthiness.
Maple dijon vinaigrette: A dreamy blend of 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—this dressing coats every ingredient in cozy, tangy-sweet goodness.

How to Make Fall Harvest Pasta Salad Recipe

Step 1: Prepare and Cool the Pasta

Start by cooking your ditalini pasta according to the package instructions until it’s perfectly al dente. Once cooked, drain it thoroughly and spread it out to cool in the fridge or freezer. This quick cooling step not only prevents the pasta from becoming mushy but also helps it soak up all the flavors later on without getting soggy.

Step 2: Roast Butternut Squash and Brussels Sprouts

While the pasta cooks, get your oven preheated to 400°F. Toss diced butternut squash and sliced Brussels sprouts with a tablespoon of olive oil, salt, and pepper, then spread them out on a baking sheet. Roast for 25 to 30 minutes until the Brussels sprouts are crispy on the edges and the squash starts to caramelize—this roasting gives the veggies a beautiful depth of flavor that shines in the salad.

Step 3: Cook Turkey Sausage

While your veggies roast, remove the casing from your turkey sausage. Cooking the sausage until it loses its pink color and is nicely browned adds a savory, meaty element to the salad that complements the fresh and roasted vegetables beautifully. Set it aside to cool once done.

Step 4: Massage and Prepare the Kale

Place the finely chopped curly kale into a large salad bowl and drizzle with the remaining tablespoon of olive oil. Gently massage the leaves with your hands for a few minutes—they’ll soften and become more tender, ensuring each bite is pleasant instead of tough or stringy.

Step 5: Assemble the Salad

Add the cooled pasta to the kale base. Layer on the roasted butternut squash and Brussels sprouts, followed by the turkey sausage crumbles. Sprinkle in the diced red onion, shredded parmesan, dried cranberries, and pumpkin seeds to create a beautiful mix of textures and colors that scream fall.

Step 6: Whisk and Toss with Maple Dijon Vinaigrette

In a large jar, combine the olive oil, maple syrup, Dijon mustard, apple cider vinegar, salt, and black pepper. Shake vigorously to create a creamy, tangy dressing. Drizzle it over the salad and toss everything together gently but thoroughly to make sure every ingredient is kissed with that unforgettable fall flavor.

How to Serve Fall Harvest Pasta Salad Recipe

A wooden bowl filled with six visible layers of ingredients arranged side by side. Starting from the left, there are small orange cubes of roasted squash mixed with caramelized bits of brussels sprouts, both giving a soft and crunchy texture. Next to it are pumpkin seeds with a shiny dark green shell. Then a pile of shredded white cheese is placed in the center, looking soft and fluffy. To the right of the cheese is a small pile of dark red dried cranberries, adding a chewy texture. At the far right there is cooked ground meat, crumbly and light brown. All ingredients sit inside the bowl on a surface with white marbled texture photo taken with an iphone --ar 4:5 --v 7

Garnishes

Elevate your salad presentation with a sprinkle of extra parmesan or add a few whole pumpkin seeds on top for visual appeal and additional crunch. A light drizzle of the maple dijon vinaigrette just before serving adds a fresh burst of flavor that will make your guests’ eyes light up.

Side Dishes

This Fall Harvest Pasta Salad Recipe shines as a main course, but it pairs wonderfully with crusty artisan bread or a simple bowl of homemade soup, such as butternut squash or tomato bisque, for a fuller fall-themed meal that satisfies on every level.

Creative Ways to Present

For a festive touch, serve the salad in hollowed-out mini pumpkins or small gourds to embrace the harvest theme fully. Another fun idea is layering it in a clear glass trifle bowl to display all the colorful ingredients—a feast for both the eyes and taste buds.

Make Ahead and Storage

Storing Leftovers

This pasta salad keeps beautifully in the refrigerator for up to 3-4 days. Be sure to store it in an airtight container to maintain freshness. Give it a quick toss before serving again to redistribute the dressing and refresh the kale’s texture.

Freezing

While some ingredients like pasta and roasted veggies generally freeze well, the fresh kale, dried cranberries, and dressing don’t hold up as nicely after freezing and thawing. For best results, we do not recommend freezing this Fall Harvest Pasta Salad Recipe if you want to preserve its vibrant texture and flavors.

Reheating

This salad is meant to be enjoyed cold or at room temperature. If you do want to warm it slightly, remove any salad topped with pumpkin seeds and cranberries and heat just the portions containing pasta, sausage, and veggies in the microwave for a brief burst, then toss with fresh kale and dressing.

FAQs

Can I use a different type of pasta for this recipe?

Absolutely! While ditalini rigati is perfect because of its bite-sized shape and ridges, you can substitute with small shells, elbow macaroni, or even bow ties. Just make sure the pasta is cooked al dente to avoid mushiness.

Is turkey sausage the only meat option?

Not at all! You can swap turkey sausage for chicken sausage, pork sausage, or even a plant-based alternative depending on your preference. Just cook thoroughly and crumble before adding.

Can this salad be made vegan?

Yes, by omitting the turkey sausage and parmesan cheese and swapping them with sautéed mushrooms or crispy chickpeas and a vegan cheese or nutritional yeast, this salad can easily suit a vegan diet while maintaining delicious flavor.

How do I keep the kale from being too bitter?

Massaging kale with olive oil softens its tough fibers and reduces bitterness, making it much more enjoyable in salads like this. You can also let it sit for 10-15 minutes after massaging if you prefer an even milder taste.

Is the Fall Harvest Pasta Salad Recipe suitable for meal prep?

Definitely! This salad holds up well for lunches throughout the week and even gets better as the flavors meld. Just keep the dressing separate if you prefer to mix it fresh each day to avoid sogginess.

Final Thoughts

I can’t recommend the Fall Harvest Pasta Salad Recipe enough when you want to bring a burst of color, flavor, and seasonal goodness to your table. It’s nourishing, easy to make, and a perfect companion for those crisp autumn days when you crave something both hearty and fresh. Trust me, once you try this recipe, it will quickly become one of your fall favorites too!