Roasted Veggie Fall Pasta Salad: 5 Cozy Wins

Name: Roasted Veggie Fall Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 8 oz rotini pasta, dry; 2 cups Brussels sprouts, diced; 2 cups butternut squash, diced; 2 cups apple, diced (Honeycrisp recommended); 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme); 2 tablespoons extra-virgin olive oil; 1 teaspoon kosher salt; ½ teaspoon black pepper; 4 oz goat cheese, crumbled (or feta); ¼ cup dried cranberries (optional); ⅓ cup extra-virgin olive oil; ¼ cup balsamic vinegar; 1 tablespoon Dijon mustard; 1 tablespoon maple syrup; 1 clove garlic, minced; ½ teaspoon kosher salt; ¼ teaspoon black pepper

Jump to Recipe

If you’ve been craving a meal that feels like fall wrapped in a comfy sweater, Roasted Veggie Fall Pasta Salad is here for you. This is the kind of recipe that shows up for busy weeks, potlucks, and “what am I bringing again?” moments—without stressing you out. It’s hearty but fresh, cozy but bright, and honestly… it tastes like autumn decided to throw a little party in your bowl.

Between roasted Brussels sprouts, tender butternut squash, crisp apples, and a dreamy maple Dijon dressing, this Roasted Veggie Fall Pasta Salad checks all the boxes. It’s simple, nourishing, and just fancy enough to feel special—even if you’re eating it straight from the fridge between meetings.

Why You’ll Love This Roasted Veggie Fall Pasta Salad

Let’s be real—fall recipes should work with your life, not against it. Here’s why this one earns a permanent spot in your seasonal rotation:

Set-it-and-forget-it vibes: The oven does most of the work while you handle life.
Perfect for gatherings: Thanksgiving side? Lunch prep? Casual dinner with friends? Yes to all.
Flavor-packed but approachable: Sweet, savory, tangy, and creamy without anything complicated.
Meal-prep friendly: It holds up beautifully in the fridge (hello, easy lunches).
Plant-forward goodness: Filling, wholesome, and satisfying without feeling heavy.

This is one of those recipes that feels thoughtful—even when you didn’t have much time to think.

Ingredients You’ll Need (Nothing Fancy, Promise)

For the Salad

8 oz dry pasta (rotini works beautifully)
2 cups Brussels sprouts, diced
2 cups butternut squash, diced
2 cups apple, diced (Honeycrisp is my go-to)
1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
4 oz goat cheese (or feta, plus extra for topping)
¼ cup dried cranberries (optional but lovely)

For the Maple Dijon Vinaigrette

⅓ cup extra-virgin olive oil
¼ cup balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon maple syrup
1 clove garlic, minced
½ teaspoon kosher salt
¼ teaspoon black pepper

These ingredients come together in a way that feels effortless—but tastes like you planned ahead (even if you didn’t).

How to Make Roasted Veggie Fall Pasta Salad (Step-by-Step)

1. Roast the Veggies

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper (future you will thank you).

Dice the butternut squash, Brussels sprouts, and apple. Add the squash and Brussels sprouts to the baking sheet. Toss with olive oil, thyme, salt, and pepper. Roast for 20 minutes.

After 20 minutes, scoot the veggies to one side and add the apples. Roast for another 10–15 minutes, until everything is fork-tender and lightly caramelized.

Your kitchen will smell like fall happiness. You’ve been warned.

2. Cook the Pasta

While the veggies roast, bring a large pot of salted water to a boil. Cook the pasta according to package directions.

If you like al dente pasta (highly recommended for pasta salad), cook it 1–2 minutes less than the box says. Drain, saving about 1 tablespoon of pasta water, then toss the pasta with a drizzle of olive oil or the reserved pasta water. Let it cool.

This little step keeps your pasta from clumping together like it’s auditioning for a glue commercial.

3. Whisk the Maple Dijon Dressing

In a small bowl or measuring cup, combine all dressing ingredients. Whisk until smooth and well combined—about 1 minute.

Taste and adjust if needed. Want it sweeter? Add a touch more maple syrup. Tangier? A splash more balsamic.

4. Assemble the Salad

Once everything has cooled, add the pasta, roasted veggies, goat cheese, and dried cranberries (if using) to a large bowl.

Pour the dressing over the top and toss gently until everything is coated. Finish with extra goat cheese if you’re feeling generous (I always am).

Roasted Veggie Fall Pasta Salad featuring rotini pasta, roasted vegetables, cranberries, and goat cheese — Roasted Veggie Fall Pasta Salad tossed with tender pasta, caramelized vegetables, and a sweet maple Dijon vinaigrette.

Cooking Tips That Make Life Easier

Pasta sticking together? Toss it with olive oil immediately after draining.
Making ahead? Hold off on adding the dressing and cheese until right before serving.
Texture matters: Pasta shapes with grooves (like rotini) grab the dressing in every bite.
Too thick? A splash of reserved pasta water brings everything back to life.

If your salad looks extra hearty, that’s not a problem—that’s a blessing.

A Little Kitchen Story From Me

This Roasted Veggie Fall Pasta Salad became my go-to during one of those weeks where everything felt stacked. Deadlines, errands, and the fridge staring back at me like, “Good luck.”

I roasted the veggies while answering emails, cooked the pasta between tasks, and somehow ended up with a meal that felt comforting instead of rushed. It reminded me why I love recipes like this—simple food that makes busy days feel gentler.

FAQs About Roasted Veggie Fall Pasta Salad

Can I swap the goat cheese?

Absolutely. Feta works great, or you can skip cheese entirely for a dairy-free version.

Can I make this ahead of time?

Yes! Roast the veggies and make the dressing up to a day ahead. Add pasta, dressing, and cheese just before serving.

How long does it keep?

Store leftovers in an airtight container in the fridge for 3–4 days.

Is this good for meal prep?

Very. It holds up well and tastes even better the next day.

Can I serve this warm?

You can, but it really shines slightly cooled or at room temperature.

Let’s Talk Serving Ideas

Serve it as a Thanksgiving pasta salad with colorful pasta for extra flair
Pair it with roasted chicken or salmon for a fuller meal
Enjoy it solo for lunch—no sides required

This dish adapts beautifully, which is exactly what busy schedules need.

A Cozy Ending (Without Calling It One)

If you’re looking for a recipe that feels comforting, flexible, and full of fall flavor, Roasted Veggie Fall Pasta Salad is ready to step in. It’s the kind of dish that works for gatherings, weekday lunches, and those nights when you want something homemade without the hassle.

From my kitchen to yours, I hope this Roasted Veggie Fall Pasta Salad brings a little calm, a lot of flavor, and maybe even a moment to slow down and enjoy the season.

Keep the Cozy Fall Vibes Going

If this Roasted Veggie Fall Pasta Salad hit the spot, there are plenty of other comforting, seasonal dishes you might love adding to your table. These recipes share the same cozy, veggie-forward, and feel-good energy—perfect for easy dinners, make-ahead lunches, or fall gatherings.

Try the Fall Harvest Pasta Salad for another autumn-inspired pasta that’s just as colorful and satisfying.
If you’re in the mood for something classic and versatile, the Italian Pasta Salad is always a reliable favorite.
Since roasted Brussels sprouts play such a big role here, you might also enjoy the Garlic Parmesan Roasted Brussels Sprouts as a simple side dish.
For a fresh, crunchy option with apples and greens, the Brussels Sprout Kale Apple Salad fits right into any fall menu.
And if you’re feeling inspired to explore another seasonal twist, this Fall Pasta Salad from How Sweet Eats is a lovely way to mix things up.

These dishes pair beautifully with the flavors of fall and make it easy to keep cozy, comforting meals on repeat all season long