Fall Pasta Salad That’s Fast, Flavorful, and Perfect for Busy Nights

This fall pasta salad brings roasted Brussels sprouts and sweet butternut squash together with crisp apples and tangy goat cheese for a fast, satisfying meal. It’s built for quick weeknights and leftovers that actually taste great the next day. If you enjoy bold, easy salads, try the Crispy Buffalo Tofu with Creamy Caesar Salad for another speedy option: Crispy Buffalo Tofu with Creamy Caesar Salad. Minimal prep, simple dressing, and a roast-and-boil routine get dinner on the table in under an hour.

Why This Recipe Works

This recipe hits balance fast by pairing roasted vegetables with tender pasta so nothing feels heavy. Roasting the Brussels sprouts and butternut squash concentrates sweetness while creating texture contrast with the pasta. The maple-Dijon dressing is quick to whisk and clings to every bite without weighing it down. Diced apples add a fresh crunch that brightens the bowl and keeps it seasonal. Goat cheese folded in at the end brings a creamy, tangy finish that makes the salad feel chef-made. It’s also flexible: swap the pasta shape or use pre-cut squash to save time.

Flavor and Texture

Expect a lively mix of sweet, savory, and tart elements in every forkful. The caramelized edges of roasted squash give a buttery sweetness that pairs with the nutty, slightly bitter sprouts. The maple-Dijon dressing adds a glossy, slightly sweet tang that ties the components together. Fresh thyme lifts the flavors with a subtle herbal note. Crumbled goat cheese adds a soft, creamy counterpoint to the crisp apple pieces and al dente pasta for satisfying mouthfeel.

Ingredients

– Pasta
– Brussels sprouts
– Butternut squash
– Crisp apples
– Fresh thyme
– Goat cheese
– Maple syrup
– Dijon mustard
– Olive oil
– Salt
– Pepper

Step by Step Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the Brussels sprouts and butternut squash with olive oil, salt, and pepper. Roast in the oven for 25-30 minutes until tender.
3. Cook the pasta according to package instructions. Drain and set aside.
4. In a large bowl, combine the cooked pasta, roasted Brussels sprouts, butternut squash, diced apples, and fresh thyme.
5. For the dressing, whisk together maple syrup, Dijon mustard, and olive oil.
6. Pour the dressing over the salad and toss to combine.
7. Top with crumbled goat cheese before serving.

Quick Tips and Shortcuts

Use pre-cut butternut squash or frozen cubes to shave major prep time without losing flavor. While the vegetables roast, boil the pasta so both finish around the same time and you avoid extra waiting. If you’re rushed, roast the vegetables at a higher temperature for a shorter time but check often to prevent burning. Swap in a whole-grain or quick-cook pasta to boost fiber and shorten cook time. For even faster weeknight assembly, roast a big pan on Sunday and toss portions with fresh ingredients during the week. You can also test different cheeses if goat cheese isn’t on hand or preferred.

Storage and Meal Prep

Store leftovers in an airtight container in the fridge for up to three days for best texture. Keep any extra goat cheese separate and add it just before serving to preserve creaminess. Reheat gently in the oven or enjoy cold directly from the fridge for a quick lunch. If the salad dries out, add a splash of olive oil and a touch more maple syrup before tossing to refresh flavors.

Short Closing Note

This fall pasta salad is built for busy people who want seasonal taste without fuss. Roast, boil, toss, and enjoy a colorful, balanced meal in minimal time.

Conclusion

For a similar take with a maple-forward vinaigrette and more serving ideas, see this detailed recipe: Fall Pasta Salad with Maple Vinaigrette.

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