Fall Pasta Salad
This Fall Pasta Salad has roasted butternut and brussels tossed with kale and chicken in an apple cider vinaigrette, topped with feta. 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 34 grams of protein per serving.
- Full of Fiber, with 10 grams of fiber per serving.
- 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.
- 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.
- Feta Cheese – not pictured, but if you choose to garnish with feta cheese, it adds a deliciously creamy, salty, briny bite!
How to Make Fall Pasta Salad
For complete instructions, please check out the recipe card at the bottom of this post.
Dice the butternut squash and brussels sprouts into small pieces and toss in olive oil, thyme, salt, and pepper. Roast until the butternut is tender and brussels are crispy.
While the veggies are roasting, whisk together the dressing, boil the pasta, and chop all remaining ingredients. Once pasta is done and drained, toss with the dressing and all other ingredients until combined.
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.
- Dairy-Free – it’s naturally dairy-free, just skip the feta garnish.
- 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.
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 Pasta Salad Recipes to Love
- High Protein Pasta Salad
- Bean Pasta Salad
- Zucchini Pasta Salad
- Elote Pasta Salad
- Balsamic Pasta Salad
- Chicken Macaroni Pasta Salad
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Fall Pasta Salad
Ingredients
- 2 cups butternut squash chopped into 1/2-inch pieces
- 2 cups brussels sprouts chopped
- 1 tablespoon extra virgin olive oil
- ½ teaspoon dried thyme
- salt + pepper
- 1 cup finely chopped kale
- 2 cups cooked, chopped chicken breast
- 8 ounces protein pasta
Apple Cider Vinaigrette
- 2 tablespoons extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- ½ teaspoon garlic powder
- salt+pepper
Optional Garnish
- crumbled feta cheese
Instructions
- Preheat oven to 400°F. To a half sheet pan, add the chopped brussels sprouts, butternut squash, olive oil, thyme, and a pinch of salt and pepper. Roast for 25-30 minutes, or until vegetables are tender.2 cups butternut squash, 2 cups brussels sprouts, 1 tablespoon extra virgin olive oil, 1/2 teaspoon dried thyme, salt + pepper
- 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.8 ounces protein pasta
- Meanwhile, add all dressing ingredients to a large bowl and whisk until combined. Adjust salt and pepper to taste. Set aside.2 tablespoons extra virgin olive oil, 3 tablespoons apple cider vinegar, 1 tablespoon dijon mustard, 1 tablespoon honey, 1/2 teaspoon garlic powder, salt+pepper
- 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.1 cup finely chopped kale, 2 cups cooked, chopped chicken breast
- If desired, top with feta, then serve and enjoy!crumbled feta cheese
