Fall Pasta Salad

This Fall Pasta Salad has roasted butternut and brussels sprouts tossed with kale and chicken in an apple cider vinaigrette. It’s high in fiber and protein, and perfect for a make-ahead meal or meal prep.

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Reasons You’ll Love This Recipe:

• Fall Flavors – with veggies like butternut squash, brussels sprouts and kale, plus autumnal flavors like thyme and the apple cider vinaigrette, this pasta salad is bursting with fall flavors.
• Protein-Packed with 35 grams of protein per serving.
• Full of Fiber, with 10 grams of fiber per serving.
• Naturally Dairy-Free – no modifications needed, this pasta salad is dairy-free as written.
• Great for Meal Prep – the flavors enhance and everything tastes even better the next day (or two or three!).

Ingredient Notes & Substitutions:

For a full ingredient list with quantities, please check out the recipe card at the bottom of this post.

• Pasta – To help get a higher protein and fiber boost while maintaining great taste, I love using Barilla Protein Plus pasta. But you can use whatever pasta you prefer.
• Onion – Chop a red onion into bite-size pieces to roast for an added layer of flavor!
• Brussels Sprouts – Chop them into smaller pieces before roasting helps them roast faster and allows each bite to have a little bit of all the ingredients.
• Butternut Squash – Same deal with the brussels sprouts, where you dice them into small pieces (1/2-inch cubes) so they roast faster and incorporate more throughout the salad.
• Kale – between the acidic apple cider vinaigrette and a small dice, the kale becomes super tender and delicious.
• Chicken – turns this fall pasta salad into a satisfying meal with over 30 grams of protein.
• Apple Cider Vinaigrette – whisking together ingredients like extra virgin olive oil, apple cider vinegar, Dijon mustard, honey, and some seasonings for a flavorful dressing with all the fall vibes.

How to Make Fall Pasta Salad

For complete instructions, please check out the recipe card at the bottom of this post.

1. Preheat oven to 400°F. To a half sheet pan, add the brussels sprouts, butternut squash, onion, olive oil, thyme, and a pinch of salt and pepper. Roast for 25-30 minutes, or until vegetables are tender.
2. While the vegetables are roasting, bring a large pot of salted water to a boil and then prepare pasta according to package directions. Drain when done.
3. Meanwhile, add all dressing ingredients to a large bowl and whisk until combined. Adjust salt and pepper to taste. Set aside.
4. Once the roasted vegetables are done and pasta is drained, add them to the bowl with the dressing. Also add the chopped chicken and kale. Toss to gently combine.

Tips and Variations

• Gluten-Free – use your favorite gluten-free pasta. I love Banza as a legume-based, higher protein and fiber gluten-free option.
• Different Proteins – I love using pre-cooked or rotisserie chicken, but you can keep this salad vegetarian by omitting the chicken or adding garbanzo beans or crispy tofu. You can also substitute roasted chicken sausage, ground turkey, or serve alongside something (like my Baked Thin Sliced Chicken Breast or Air Fryer Salmon).
• Add Dried Cranberries for a sweet and chewy bite.
• Add Diced Apple – a chopped honeycrisp or gala apple adds natural sweetness and crunch that plays right off the apple cider vinaigrette.
• Toasted Nuts or Seeds – a handful of chopped toasted pecans, walnuts, or pumpkin seeds tossed in right before serving adds crunch and healthy fats, plus enhances the fall flavor profile.

Meal Prep & Storage

Pasta salad makes for amazing meal prep. Store in an airtight container in the fridge for up to 3-4 days.

I don’t recommend freezing this pasta salad, as it changes the texture of the ingredients too much.

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More Meal Prep Salad Recipes to Love

• High Protein Pasta Salad
• Kale Farro Salad
• Bean Pasta Salad
• Zucchini Pasta Salad
• Southwest Chopped Salad
• Crunchy Bell Pepper Salad

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