Go Back
–+ servings
Fall pasta salad tossed and plated on white serving tray.
Print Recipe
4.96 from 61 votes

Fall Pasta Salad

This Fall Pasta Salad is full of seasonal flavors including roasted sweet potatoes, cranberries, pumpkin seeds and thyme. Mixed with al dente noodles and a homemade maple vinaigrette you’ll want this dish to become an autumn staple in your house.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer, lunch, Side Dish
Cuisine: American
Diet: Vegetarian
Servings: 8
Calories: 340kcal
Author: Courtney Paige

Equipment

  • Air fryer or sheet pan + oven
  • Mixing Bowl
  • vegetable chopper or knife and cutting board
  • Vegetable peeler
  • Measuring cups and spoons
  • Jar

Ingredients

Salad

  • 2 medium sweet potatoes
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 12 oz bowtie noodles
  • 3 cups spinach
  • 5 oz goat cheese crumbled
  • 6 oz sharp white cheddar cubed, I used Trader Joe's caramelized sharp cheddar
  • 6-8 stalks fresh thyme
  • 1/2 cup dried cranberries
  • 1/3 cup roasted pumpkin seeds

Maple Vinaigrette

  • 1/2 cup olive oil
  • 1/4 cup maple syrup
  • 1/4 cup apple cider vinegar
  • 1/2 tsp salt
  • 2 tbsp dijon mustard
  • 1/2 tsp poppy seeds

Instructions

  • Start by preparing the sweet potatoes. Preheat the airfryer (or oven) to 400°F. Peel the sweet potatoes then finely dice them (I use my beloved vegetable chopper for even cuts).
    roasted sweet potato cubes in white bowl surrounded by additional ingredients for fall pasta salad.
  • Toss the cubes in a bowl with olive oil, salt and pepper. Once coated, put them in the airfryer and roast for 14-18 minutes or until sweet potatoes are golden brown and fork tender. **You’ll want to stir them a few times to avoid burning**. If you’re using the oven you’ll want to roast for ~30 minutes.
  • Now cook the bowtie noodles 1-2 minutes less than package instructions in salted water (we want them al dente). Drain the pasta water from noodles after cooking. Don’t rinse! This helps the dressing stick better.
  • Add the warm, cooked noodles to a large mixing bowl. Fold in spinach immediately (it will help wilt it a bit).
    tossed noodles, spinach and sweet potatoes in glass mixing bowl with two gold spoons.
  • Fold in roasted sweet potatoes, cubed cheddar cheese, pumpkin seeds, goat cheese crumbles, fresh thyme, and dried cranberries. Toss together.
    Fall pasta salad ingredients in glass mixing bowl before tossing.
  • Shake all of the dressing ingredients in a mason jar until combined. Pour into the salad and toss.
    maple vinaigrette in glass jar.
  • Serve warm or at room temperature. Enjoy!
    Fall pasta salad tossed and plated on white serving tray.

Video

Notes

Tip: microwave it for 30 seconds to a minute if it's been in the refrigerator so the goat cheese warms slightly. It makes the salad smoother.  
Store in an airtight container in the fridge for up to 4 days. Keep the dressing and pumpkin seeds separate from the salad until ready to serve.

Nutrition

Serving: 1serving | Calories: 340kcal | Carbohydrates: 33g | Protein: 10g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 631mg | Potassium: 182mg | Fiber: 2g | Sugar: 9g