Why You’ll Love This Recipe
It is easy to assemble, beautifully seasonal, customizable, and suitable for both casual meals and holiday menus. The creamy poppyseed dressing adds sweetness and tang that complement fall produce perfectly.
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Fall Pasta Salad with Creamy Poppyseed Dressing: A Seasonal Dish Full of Color, Crunch, and Comfort
- Total Time: 40 mins
- Yield: 6 servings
- Diet: Vegetarian
Description
A vibrant fall-inspired pasta salad loaded with roasted vegetables, apples, cranberries, and pecans, tossed in a creamy sweet-tangy poppyseed dressing.
Ingredients
- 8 oz pasta (bowties or rotini)
- 1 cup butternut squash, roasted
- 1 cup Brussels sprouts, roasted and halved
- 1 apple, diced
- 1/2 cup dried cranberries
- 1/2 cup pecans, toasted
- 1/2 cup feta or goat cheese, crumbled
- Creamy Poppyseed Dressing:
- 1/4 cup mayonnaise
- 1/4 cup Greek yogurt
- 2 tbsp honey
- 1 tbsp apple cider vinegar
- 1 tbsp poppy seeds
- Salt and pepper to taste
Instructions
- Cook pasta according to package directions. Drain and cool.
- Roast butternut squash and Brussels sprouts at 400°F (200°C) for 20–25 minutes until tender and golden.
- In a large bowl, combine pasta, roasted vegetables, diced apple, cranberries, pecans, and cheese.
- Whisk dressing ingredients until smooth and creamy.
- Pour dressing over salad and toss gently to combine.
- Chill 20–30 minutes before serving for best flavor.
Notes
- Add chicken for extra protein.
- Use maple syrup instead of honey for a deeper fall flavor.
- Substitute sweet potatoes for butternut squash.
- Best served chilled or at room temperature.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Salad
- Method: No-Cook / Roasted
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Pasta
Acts as the hearty base of the salad. Short shapes such as rotini, farfalle, or penne hold the dressing well and provide great texture.
Apple
Adds crisp sweetness and a refreshing contrast to the rich dressing. Varieties like Honeycrisp or Gala work particularly well.
Cranberries (fresh or dried)
Introduce tartness and a burst of color, enhancing the autumn theme.
Pecans or walnuts
Provide crunch and nuttiness, balancing the creaminess and adding seasonal warmth.
Red onion
Contributes sharpness and depth, cutting through the sweetness of the dressing.
Cheese (feta or white cheddar)
Brings a creamy, salty element that rounds out the sweet-tart flavors.
Baby spinach or arugula
Adds freshness and a pop of green, softening the richness of the pasta.
Creamy poppyseed dressing
The star of the dish. The dressing’s sweetness, tang, and rich texture coat the ingredients beautifully. Homemade or store-bought both work well.
Apple cider vinegar
Provides acidity that enhances the fall flavors and complements the poppyseed dressing.
Salt and pepper
Essential for balancing sweetness and seasoning the salad to taste.
Directions
Start by cooking the pasta in salted water until al dente. Drain and rinse under cool water to stop the cooking process. Spread the pasta onto a tray or bowl to cool completely. Meanwhile, prepare the ingredients by chopping apples, slicing red onion, and roughly chopping pecans or walnuts. If you are using dried cranberries, measure them out; if using fresh, give them a quick rough chop.
In a large mixing bowl, combine the cooled pasta with apples, cranberries, nuts, onions, cheese, and greens. Toss gently to distribute the ingredients without crushing the softer elements. In a separate small bowl, whisk together the creamy poppyseed dressing with a splash of apple cider vinegar to brighten the flavor. Pour the dressing over the salad and fold it in until everything is evenly coated. Taste and adjust with salt and pepper. Chill the salad for at least 20 minutes before serving to allow flavors to meld. Toss lightly again just before serving for the best presentation.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Serves 6
Preparation time: 20 minutes
Cooking time: 10 minutes
Chilling time: 20 minutes
Total time: about 50 minutes
Storage/reheating
Store the pasta salad in an airtight container in the refrigerator for up to three days. Stir before serving to redistribute the dressing. This recipe is best enjoyed chilled and does not require reheating. If the salad thickens in the fridge, add a small splash of dressing or milk to loosen it.
Variations and Customizations
Roasted Sweet Potato Add-In
Add cubes of roasted sweet potato for extra heartiness and earthy sweetness.
Maple-Enhanced Dressing
Whisk a spoonful of pure maple syrup into the dressing for a deeper autumn flavor.
Pumpkin Seed Crunch
Swap pecans for toasted pepitas to introduce a nutty, crunchy twist.
Brussels Sprouts Mix-In
Shave raw Brussels sprouts into thin ribbons for extra texture and a slightly bitter note.
Protein Boost
Add sliced grilled chicken, roasted turkey, or chickpeas to turn the salad into a full meal.
Pear Alternative
Use sliced pears instead of apples for a softer, sweeter fruit component.
Goat Cheese Upgrade
Replace feta with creamy goat cheese for a tangier, melt-in-your-mouth finish.
Butternut Squash Option
Fold in small roasted squash cubes for warm, caramelized flavor.
Herb-Forward Version
Stir in chopped parsley or thyme to enhance the fall aromas.
Cranberry-Apple Reduction Drizzle
Drizzle a touch of reduced apple cider or cranberry syrup for extra depth and color.
FAQs
Can I make this pasta salad ahead of time?
Yes, it keeps well and can be made the night before.
Will the apples brown?
Toss them in a bit of lemon juice or mix them in quickly with the dressing to prevent browning.
Can I use a different dressing?
Yes, vinaigrettes or honey-mustard dressings can work, but poppyseed offers the best balance.
Can I make this gluten-free?
Use gluten-free pasta that holds its shape when chilled.
Do I need to rinse the pasta?
Yes, rinsing helps stop the cooking and keeps the salad from becoming mushy.
Can I use fresh cranberries?
Yes, but chop them and consider adding a touch more sweetness to the dressing.
What cheeses work best?
Feta, goat cheese, or small cubes of mild white cheddar complement the flavors perfectly.
Can I add warm ingredients?
Allow any cooked add-ins to cool before mixing to avoid wilting the greens.
Is this suitable for potlucks?
Yes, it transports well and stays fresh-tasting for hours when chilled.
Can I lighten the dressing?
Use part Greek yogurt in the mixture for a lighter but still creamy texture.
Conclusion
This Fall Pasta Salad with Creamy Poppyseed Dressing is a colorful, comforting dish that captures the flavors of the season while remaining fresh and versatile. With sweet apples, tangy dressing, crunchy nuts, and perfectly cooked pasta, it offers a harmonious blend of textures and tastes. Whether served at a holiday gathering or enjoyed as a simple weeknight meal, this salad brings autumn’s best ingredients together in one beautiful, flavorful bowl.
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