Move over, summer salads—this Fall Harvest Pasta Salad is here to take center stage. Packed with autumn-inspired ingredients like roasted sweet potatoes, cranberries, and goat cheese, this vibrant dish is as flavorful as it is festive. Perfect for entertaining, potlucks, or cozy nights in, it’s a hearty side that can also stand in as a light meal. Every bite is a celebration of fall’s best ingredients.

Full Recipe:

Ingredients

• 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 (Cellentani, Fusilli, or Farfalle work well)

• 3 cups broccoli, chopped into 1-inch pieces

• 1 cup dried cranberries

• 1/2 cup pine nuts, toasted

• 1/4 cup red onion, thinly sliced

• 1 1/2 cups poppy seed dressing (store-bought or homemade)

• 4 ounces goat cheese, crumbled

Directions

1. Preheat the oven to 400°F (200°C). Spread sweet potatoes on a large baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat and roast for 25–30 minutes, stirring occasionally. Let cool.

2. Meanwhile, cook the pasta according to package directions until al dente. Drain, cool, and transfer to a large bowl.

3. To the pasta, add the roasted sweet potatoes, chopped broccoli, dried cranberries, toasted pine nuts, and red onion.

4. Drizzle with poppy seed dressing and toss to combine.

5. Gently fold in crumbled goat cheese.

6. Cover and refrigerate for at least 1 hour.

7. Stir before serving and add more dressing if needed.

Nutrients (Per Serving)

• Calories: 416 kcal

• Carbohydrates: 43g

• Protein: 10g

• Fat: 17g

• Saturated Fat: 3g

• Polyunsaturated Fat: 6g

• Monounsaturated Fat: 5g

• Cholesterol: 5mg

• Sodium: 1081mg

• Potassium: 437mg

• Fiber: 5g

• Sugar: 18g

• Vitamin A: 7063 IU

• Vitamin C: 27mg

• Calcium: 67mg

• Iron: 2mg

A Pasta Salad That’s Made for Fall Gatherings

While most pasta salads are made for summertime picnics, this version is tailored for sweater weather and seasonal get-togethers. The warm, roasted vegetables and rich flavors feel right at home next to roasted meats or seasonal soups. It’s ideal for potlucks, Friendsgiving feasts, or even as a meatless main when you want something substantial yet easy to prepare. Unlike summer pasta salads that rely on fresh tomatoes and basil, this one uses autumn produce to create a dish that feels festive, flavorful, and entirely satisfying.

Sweet Potatoes for Comfort and Color

The sweet potatoes in this salad add both substance and sweetness, perfectly roasted until caramelized and tender. Their deep orange hue gives the salad visual warmth and a nutritional boost of vitamin A and fiber. When combined with the slightly tart cranberries and creamy goat cheese, the sweet potatoes act as a grounding ingredient, balancing out the bolder, brighter flavors. Roasting them brings out their natural sugars and softens their texture, making them a must-have component that truly defines the season.

Broccoli Brings Brightness and Crunch

Broccoli might not be a traditional pasta salad ingredient, but it plays a key role here. Its slight bitterness contrasts the sweetness of the other ingredients, and its crunch adds a much-needed texture to balance the soft pasta and roasted vegetables. Chopped into bite-sized pieces and added raw, broccoli maintains its vibrant green color and crispness, offering a fresh element that keeps the salad from feeling too heavy. It also boosts the fiber and vitamin C content, making this dish as nourishing as it is delicious.

Dried Cranberries for a Touch of Sweet and Tart

Dried cranberries give this salad a burst of fruity flavor and chewiness that elevates the entire dish. They bring in that iconic fall tartness, pairing beautifully with the creamy goat cheese and earthy pine nuts. Their sweetness contrasts the savory notes of the pasta and dressing, while also enhancing the natural flavors of the roasted vegetables. The cranberries also add visual appeal with their rich, ruby-red hue that pops against the greens and golds of the other ingredients.

Goat Cheese for Creaminess and Tang

Crumbled goat cheese adds a creamy, tangy richness that ties all the ingredients together. It melts slightly into the warm pasta and roasted vegetables, creating a luscious texture that’s both indulgent and satisfying. The mild tartness of the goat cheese contrasts beautifully with the sweetness of the cranberries and the richness of the poppy seed dressing. It acts as a flavor enhancer, deepening the dish without overpowering it. If you’re looking for a way to make your pasta salad feel upscale and cozy, goat cheese is your best friend.

Poppy Seed Dressing to Pull It All Together

The poppy seed dressing in this pasta salad brings a touch of sweetness and a creamy consistency that complements the other ingredients without masking their individual flavors. It has a slightly tangy edge that works well with the goat cheese and cranberries, and a richness that coats every piece of pasta and veggie for a unified taste in every forkful. Whether you use a store-bought version or make your own from scratch, this dressing adds the perfect finishing touch to an already well-rounded dish.

Toasted Pine Nuts for a Buttery, Nutty Finish

Toasted pine nuts may be small, but they bring a big flavor payoff. Their subtle crunch and buttery texture offer a sophisticated contrast to the soft sweet potatoes and pasta. They add an unexpected element of richness that makes this dish feel even more luxurious. Toasting them enhances their natural flavor, bringing out a nuttiness that ties in seamlessly with the rest of the salad’s fall-forward ingredients. It’s a small touch that makes a big difference in overall texture and taste.

Versatile Enough to Serve Hot or Cold

One of the many great things about this Fall Harvest Pasta Salad is its versatility. It’s delicious served warm, shortly after being assembled, but it’s equally tasty cold after being chilled in the fridge. That means you can make it ahead of time for easy entertaining or prep it for weekday lunches and enjoy it straight from the refrigerator. The flavors only deepen as they sit together, making leftovers something to look forward to. It’s just as suitable for a make-ahead side as it is for an impromptu fall dinner.

Easy to Customize Based on Your Pantry

This salad is endlessly customizable depending on your tastes and what you have on hand. Not a fan of goat cheese? Swap it for feta or shaved parmesan. Want a little extra protein? Add chickpeas, shredded rotisserie chicken, or diced bacon. Prefer a different dressing? A balsamic vinaigrette or maple-Dijon variation would also pair beautifully. You can substitute walnuts or pecans for the pine nuts or toss in some roasted Brussels sprouts or arugula for even more texture and seasonal flair. This is a flexible dish that welcomes creativity.

A Nutritious, Well-Rounded Side or Meal

Thanks to its mix of vegetables, healthy fats, protein, and fiber-rich pasta, this salad is not only tasty but also incredibly balanced. It’s filling enough to be a standalone lunch or light dinner, but it also shines as a side alongside roasted meats, grain bowls, or soups. It covers all the bases—savory, sweet, tangy, and nutty—while being naturally vegetarian and easy to make gluten-free with a simple pasta swap. If you’re looking to eat seasonally without sacrificing flavor or satisfaction, this pasta salad delivers.

Conclusion

Fall Harvest Pasta Salad is more than just a seasonal side—it’s a colorful, flavorful celebration of autumn’s best ingredients. With roasted sweet potatoes, crisp broccoli, dried cranberries, goat cheese, and pine nuts all tied together with creamy poppy seed dressing, this dish captures the essence of cozy, cool-weather eating. Whether served warm or chilled, as a side or a meal, it brings a festive touch to any table. Easy to prepare, even easier to love, and fully customizable, this pasta salad is sure to become a seasonal staple in your kitchen.