If you’re craving a vibrant, hearty dish that screams cozy autumn vibes, this Fall Harvest Pasta Salad Recipe is about to become your new favorite go-to! Packed with roasted butternut squash, crispy brussels sprouts, and savory turkey sausage—all tossed in a luscious maple dijon vinaigrette—it’s a celebration of fall flavors in every bite.
Why You Should Make This Recipe
Seasonal, fresh ingredients: This recipe shines by combining quintessential fall produce, bringing the essence of autumn straight to your plate.
Perfect balance of flavors and textures: From tender pasta and crunchy pumpkin seeds to sweet dried cranberries and savory sausage, every mouthful is exciting.
Nutritious and filling: With kale, turkey sausage, and fiber-rich veggies, it’s a wholesome meal that satisfies hunger and nourishes.
Great make-ahead dish: You can prepare it in advance for easy lunches or potlucks—always tasting better the next day as flavors meld together.
Ingredients & Substitutions
The magic behind this Fall Harvest Pasta Salad Recipe truly lies in its simple yet thoughtfully chosen ingredients. Each one plays a starring role, whether adding vibrant color, a delightful crunch, or a depth of flavor that brings the whole dish together in perfect harmony.
- Ditalini rigati pasta: These small tubular noodles are perfect for holding onto the dressing and mixing beautifully with the veggies.
- Butternut squash: Roasting brings out its natural sweetness, making every bite comforting and rich.
- Brussels sprouts: Thinly sliced and oven-roasted, they add a lovely crispness and a touch of earthiness.
- Mild turkey sausage: A lean protein that adds savory warmth without overpowering the salad.
- Curly kale: Massaging it with olive oil softens the leaves, creating a tender green base full of nutrients.
- Parmesan cheese: Adds a salty, umami kick to tie everything together.
- Dried cranberries & pumpkin seeds: These bring bursts of sweetness and crunch that brighten the dish.
- Maple dijon vinaigrette: Combines sweetness and tang, perfectly complementing the roasted veggies and pasta.
How to Make Fall Harvest Pasta Salad Recipe
Step 1: Roast the Butternut Squash and Brussels Sprouts
Preheat your oven to 400°F and prep a large sheet pan with a light drizzle of olive oil. Toss the diced butternut squash and thinly sliced brussels sprouts with 1 tablespoon of olive oil, salt, and black pepper. Spread them out evenly and roast for 25-30 minutes until golden and crispy around the edges. This roasting step brings out the best natural sweetness and texture, setting the flavor foundation for our salad.
Step 2: Cook the Pasta and Turkey Sausage
While the veggies roast, cook the ditalini pasta according to the package’s instructions, then drain and chill it to cool completely—this ensures our salad won’t get mushy. Meanwhile, slice open the turkey sausage casings and crumble the meat into a skillet. Cook over medium heat until browned through and no longer pink. Set aside to cool before adding to the salad.
Step 3: Prepare the Kale Base and Assemble
Place the finely chopped kale in a large salad bowl and drizzle with the remaining tablespoon of olive oil. Using your hands, gently massage the kale until it softens and becomes bright green—that step really upgrades the texture! Add in the cooled pasta, roasted veggies, turkey sausage, diced red onion, shredded parmesan, dried cranberries, and pumpkin seeds, creating a colorful and irresistible mixture.
Step 4: Whisk and Toss with Maple Dijon Vinaigrette
In a mason jar or small bowl, combine olive oil, maple syrup, dijon mustard, apple cider vinegar, salt, and black pepper. Whisk (or shake) until perfectly emulsified. Drizzle this gorgeous dressing over your salad and toss everything together gently, so every bite is coated in that sweet and tangy goodness. Voilà—your Fall Harvest Pasta Salad Recipe is ready to enjoy!
How to Serve Fall Harvest Pasta Salad Recipe
Garnishes
Feel free to sprinkle some extra parmesan or pumpkin seeds on top just before serving for an appealing crunch and extra flavor. Fresh chopped herbs like parsley or thyme can also add a lovely pop of green and aromatic brightness that complements the fall ingredients beautifully.
Side Dishes
This pasta salad pairs wonderfully with light sides such as crusty artisan bread, roasted garlic hummus, or a simple soup like butternut squash or tomato basil. Those warm, comforting pairings elevate the meal and keep the cozy autumn theme going strong.
Creative Ways to Present
Present your Fall Harvest Pasta Salad Recipe in a hollowed-out butternut squash bowl for a charming seasonal touch. Or serve it layered in clear jars to showcase all those beautiful colors—perfect for picnics or potlucks. Adding a rustic wooden serving spoon completes the cozy vibe!
Make Ahead and Storage
Storing Leftovers
This pasta salad keeps very well in an airtight container in the refrigerator for up to 3 days. Just give it a gentle toss before serving again to redistribute the dressing and flavors. It actually tastes even better after the ingredients have had time to mingle!
Freezing
Because of the fresh ingredients like kale and the vinaigrette, freezing isn’t recommended—you’d lose the lovely texture and flavor balance. It’s best enjoyed fresh or refrigerated for a few days after making.
Reheating
If you prefer to enjoy it warm, you can gently warm the portion that contains sausage and roasted veggies separately, then mix it with the pasta and kale afterwards. Avoid microwaving the whole salad with dressing to preserve the fresh crunch and vibrancy.
FAQs
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Can I use another type of pasta in this salad?
Absolutely! While ditalini rigati is ideal for holding the vinaigrette and mixing well, small shapes like penne, rotini, or farfalle work wonderfully too. Just be sure to cook them al dente so they hold up well in the salad.
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Is there a vegetarian alternative for the turkey sausage?
Yes! You can swap turkey sausage for plant-based sausage crumbles, roasted chickpeas, or even extra toasted pumpkin seeds for protein and texture. Each option complements the fall flavors nicely.
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Can I make the dressing ahead of time?
Definitely. The maple dijon vinaigrette stores well in the fridge for up to a week. Just give it a good shake or whisk before tossing it into your salad for that fresh, tangy kick.
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How can I make this recipe gluten-free?
Simply replace the ditalini pasta with your favorite gluten-free pasta variety. The rest of the ingredients and technique stay exactly the same, so you won’t miss a beat on flavor or texture.
Final Thoughts
This Fall Harvest Pasta Salad Recipe wonderfully captures the best tastes and textures of autumn in one unforgettable dish. Whether you’re serving it at a family gathering or enjoying leftovers for lunch, it’s comforting, wholesome, and downright delicious. Give it a try—you might just find this charming salad becoming an annual seasonal favorite!
Print
Fall Harvest Pasta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Low Salt
Description
A vibrant and hearty Fall Harvest Pasta Salad combining roasted butternut squash and Brussels sprouts with savory turkey sausage, kale, and a sweet-tangy maple dijon vinaigrette. This dish offers a perfect balance of textures and flavors, ideal for autumn meals or as a satisfying side dish.
Ingredients
Pasta and Vegetables
- 12 oz (450g) dry ditalini rigati pasta (about 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
Protein and Greens
- 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)
Toppings
- 1 cup Parmesan cheese, shredded
- ½ cup dried cranberries
- ½ cup pumpkin seeds
Maple Dijon Vinaigrette
- 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
Instructions
- Preheat and Prepare Vegetables: Preheat the oven to 400°F (205°C) and prepare a large sheet pan. Toss the diced butternut squash and sliced Brussels sprouts with 1 tablespoon of olive oil, salt, and black pepper. Spread evenly on the sheet pan.
- Roast Vegetables: Bake the vegetables for 25-30 minutes until Brussels sprouts are crispy and butternut squash starts to brown. Remove from the oven and allow to cool.
- Cook Pasta: Cook the ditalini rigati pasta according to package instructions until al dente. Drain and chill the pasta in the fridge or freezer to fully cool.
- Prepare Turkey Sausage: Remove the casing from the turkey sausage by cutting it open with a sharp knife. Crumble and cook the sausage in a skillet over medium heat until fully cooked and no longer pink. Let it cool.
- Massage the Kale: Place the chopped kale in a large salad bowl. Drizzle with the remaining 1 tablespoon of olive oil and gently massage the leaves with your hands until they soften.
- Assemble Salad: Add the cooled pasta to the massaged kale. Top with roasted butternut squash and Brussels sprouts, turkey sausage crumbles, diced red onion, shredded Parmesan cheese, dried cranberries, and pumpkin seeds.
- Make Dressing: In a large mason jar or 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. Whisk or shake until fully emulsified.
- Dress and Toss Salad: Drizzle the maple Dijon vinaigrette over the salad and toss thoroughly to combine all ingredients evenly. Serve chilled or at room temperature.
Notes
- Nutrition information is an estimation and should not dictate your food choices; focus on nourishment for both body and soul.
- Fresh or frozen butternut squash can be used with similar results.
- Massaging the kale softens its texture and reduces bitterness.
- Allow the pasta and roasted vegetables to cool thoroughly to prevent wilting the kale.
- Maple syrup adds a subtle sweetness complementing the savory sausage and tangy Dijon in the dressing.
