Fall Pasta Salad

The first time I made a Fall Pasta Salad, it was on a chilly Sunday afternoon with friends visiting from out of town. I didn’t have a lot of time, and my fridge was stocked with seasonal odds and ends—broccoli, carrots, dried cranberries, and a nearly empty bottle of maple syrup. Somehow, it came together in the most unexpectedly delicious way. That moment became the beginning of a seasonal tradition.

This easy sheet pan dinner alternative is a great entry-level dish for beginner cooks. It’s fast to prepare, doesn’t require fancy tools, and highlights nutritious, flavorful ingredients. Plus, it’s served cold—so no last-minute reheating or stovetop stress during gatherings.

Why This Recipe is Special

What sets this Fall Pasta Salad alternative apart is its beautiful balance of textures and flavors. Crisp vegetables, chewy cranberries, and buttery pecans all tossed in a simple vinaigrette make this a show-stopping side—or even a main—without ever turning on the oven. It’s naturally vegan and endlessly adaptable, making it a quick and healthy meal that you’ll come back to all season long.

Ingredients and Preparation

Rotini Pasta
This short, spiraled pasta holds onto the dressing beautifully and stays firm even after sitting. You can swap it with shells, bow ties, or elbow macaroni if needed.

Broccoli Florets
Raw broccoli adds crunch and is packed with fiber, vitamins C and K. You can also steam it lightly if you prefer a softer bite.

Carrots
Grated carrots bring a subtle sweetness and vibrant color, along with beta carotene for eye health.

Red Onion
Adds a sharp, tangy bite that cuts through the sweetness. If you prefer a milder flavor, soak the diced onion in water for 10 minutes before using.

Dried Cranberries
These little gems offer a tart, chewy contrast and help tie the sweet and savory elements together. Raisins or chopped dates are great alternatives.

Pecans
They lend a buttery crunch and a dose of healthy fats. Walnuts or sliced almonds are excellent substitutes.

Olive Oil
Forms the base of the vinaigrette, adding a silky texture and heart-healthy fats. Use any light-flavored oil if olive oil isn’t available.

Apple Cider Vinegar
Provides acidity and brightness. Red wine vinegar or lemon juice can work in a pinch.

Dijon Mustard
Emulsifies the dressing and adds tangy depth. Yellow or spicy mustard will do if that’s what you have.

Maple Syrup
Adds a gentle sweetness that balances the vinaigrette. Honey is a fine substitute (though it makes the dish non-vegan).

Italian Seasoning
This blend of dried herbs infuses the dressing with earthy, aromatic flavor. If you don’t have a mix, use a combination of oregano, basil, and thyme.

Step-by-Step Instructions

Step 1
Boil a large pot of salted water and cook your rotini according to the package instructions until just past al dente—this helps reduce how much dressing the pasta absorbs later. Drain and rinse under cold water until cool.

Step 2
In a large mixing bowl, combine the cooled pasta, chopped broccoli, grated carrots, diced red onion, dried cranberries, and chopped pecans. Toss gently to distribute the ingredients evenly.

Step 3
In a separate small bowl or jar, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, Italian seasoning, salt, and black pepper until the mixture is well combined and slightly thickened.

Step 4
Pour the vinaigrette over the pasta mixture and toss until every ingredient is lightly coated. Taste and adjust seasoning if needed.

Step 5
Cover the salad and let it chill in the refrigerator for at least one hour. This allows the flavors to meld beautifully. If you’re short on time, 30 minutes will still give you a delicious result.

Beginner Tips and Notes

If your pasta salad seems dry after sitting, stir in a splash of olive oil and a dash of vinegar before serving to revive the texture.

Overcooked vegetables? No problem—just chop everything a little smaller to hide the texture and embrace the softness.

Time-saving tip: Prep the veggies while the pasta is boiling. Store-bought shredded carrots can also save time.

No whisk? Just shake the dressing ingredients in a tightly sealed jar or container.

Planning ahead? Store the dressing and pasta separately, then toss together an hour before serving for maximum freshness.

Serving Suggestions

Serve this fall pasta salad alongside roasted chicken, grilled pork chops, or even as a hearty topping for mixed greens. For a complete quick and healthy meal, add some grilled tofu or shredded rotisserie chicken to make it a main course.

Leftovers keep well for 2 to 3 days in a sealed container in the refrigerator. Before serving again, let it sit at room temperature for 15–20 minutes and toss gently to redistribute the dressing.

Conclusion

This easy sheet pan dinner alternative isn’t just for fall events—it’s the kind of dish that grows with your kitchen confidence. With a little chopping and a quick whisk, you’ll have a vibrant, wholesome dish that gets better with every bite. Try it out, make it your own, and let me know in the comments how it turned out. I’d love to hear your favorite ingredient swaps or creative serving ideas!

FAQ About Fall Pasta Salad

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