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Fall Pasta Salad

Fall Pasta Salad [with Roasted Vegetables and a Maple Balsamic Dressing]

  • Author: Lauren
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free


We are taking a summertime favourite & making it now perfect for fall with this fall pasta salad! You are getting perfectly roasted vegetables, crisp apple, pumpkin seeds, & freshly cooked pasta all drizzled in a rich maple balsamic dressing!



Fall Pasta Salad

  • 3 cups prepared pasta of choice (I used this chickpea one for added fibre & protein, but any will work)
  • 2 cups roasted veg of choice, diced (I used carrots & parsnips but sweet potato would also be great here)
  • 2 handfuls of spinach, or greens of choice such as, spring mix or arugula (~2 cups)
  • 1 apple, diced
  • 1/4 cup pumpkin seeds, optional
  • 1/2 cup feta cheese or dairy-free cheese of choice, optional

Maple Balsamic Dressing

  • 1 tbsp maple syrup 
  • 1/4 cup extra virgin olive oil (or avocado oil)
  • 2 tbsp balsamic vinegar
  • 2 tsp Dijon mustard
  • 34 cloves garlic, minced (optional)
  • Pink salt & pepper, to taste


  1. In a small bowl add the ingredients for the dressing together, mixing well & then set in the fridge while you prepare the rest of the pasta salad.
  2. Prepare the pasta as indicated on the box, drain & let cool while you prep the other ingredients.
  3. Roast your veggies of choice in your preferred oil at 400 F until a fork can easily pierce them, roasting time will depend on the size of your diced veggies.
  4. Slice & dice all of the other add-in’s & then mix them with the cooled pasta & drizzle with the dressing.
  5. Mix well, store in the fridge & serve cold. Enjoy!

  • Category: pasta salad
  • Method: stove
  • Cuisine: sides

Keywords: pasta salad, fall