8 Fall Pasta Salad Recipes, From Cranberry Sage to Poppyseed

Roasted squash with cranberry and sage, maple-lime bow ties, or pear and walnuts served in jars: these eight fall pasta salads bring different flavors to the holiday table.

Choose the ingredients you want on the fork, then notice the dressing. Each chapter pairs its picture with the original creator recipe; Jessica’s creamy mushroom bowl keeps its separate dressing link alongside.

Look at the orange squash against dark arugula, the crisp apple beside walnuts. Celery is easy to miss at first glance. The cranberry-sage dressing gives the bowl its own fall character.

Lyn’s Fall Pasta Salad with Butternut Squash is the recipe to keep with that picture. Apple, arugula and cranberry-sage will bring you back to this chapter and the CookEatLiveLove card above.

The broad spinach leaves make the white goat cheese and little green seeds easy to see. The squash still stands out, even in a bowl full of bow ties.

The few thyme leaves are a small detail. Keep Julia’s maple-lime recipe with its broad spinach, white cheese and green seeds.

The thin Brussels sprouts tuck between the bow ties rather than sitting on top as large halves. The red apple skins and pecan pieces stand out among the squash and goat cheese.

Onion and thyme have their place among the bigger pieces. Keep Erin’s honey-Dijon dressing with its red wine vinegar and garlic; it belongs to her full squash, apple and Brussels-sprout mix.

The green apple pieces break up the roasted vegetables, while pecans and cranberries stay visible between the spirals. A light dressing lets those separate ingredients remain the picture’s main event.

The black specks on the pasta are poppy seeds. Keep Emily’s green apple and pecans with the light poppyseed dressing. That mix brings you back to her rotini bowl.

Brown mushroom pieces sit beside orange sweet potato and the dark edges of the Brussels sprouts. The creamy coat and black poppy seeds help you pick out Jessica’s bowl.

Sweet & Savory Fall Pasta Salad is one recipe choice with two useful Jessica Quinn links. Save the Mama on the Homestead salad card and its small dressing reference together so the creamy version stays complete.

Green broccoli and fine carrot strands stand out among the rotini. Pecans and cranberries give the bowl its fall color.

Keep Heather’s raw broccoli and carrot with the maple-Dijon dressing and Italian seasoning. That is the mix behind her Fall Pasta Salad card.

The small pasta leaves room for the kale, cherries and feta to show in the same spoonful. You can still pick out the almond slices and flat green seeds.

Scallion rings and thin shallot are easy to miss in a small picture. Keep Molly’s Fall Orzo Salad with its Spices in My DNA card above: those onions belong with the dark kale and cherries.

The clear jars let the pale pear strips curve above the pasta, with green leaves, walnuts and cheese still distinct. You can pick out the pear strips and jar layers at a glance.

Keep Maja Nett and moey’s kitchen with the CAMBOZOLA recipe page above. The pear, walnuts, named cheese and layered jars belong to that exact creator-and-publisher route.