15 Delicious Fall Cold Pasta Salad Recipes for Any Occasion

Fall is the perfect time to enjoy fresh, flavorful cold pasta salads.

As the weather cools, these salads balance hearty seasonal vegetables with tangy dressings and comforting pasta shapes.

From roasted squash to crisp apples, roasted vegetables, and autumn herbs, fall cold pasta salads showcase seasonal ingredients in vibrant, refreshing meals.

These 15 fall cold pasta salad recipes are perfect for lunch, potlucks, picnics, or easy weeknight dinners.

They combine colorful veggies, cheeses, and dressings to create dishes that are both satisfying and refreshing, ideal for fall gatherings.

15 Delicious Fall Cold Pasta Salad Recipes for Any Occasion

Fall cold pasta salads are a delicious way to enjoy seasonal ingredients while keeping meals light and refreshing.

These 15 recipes blend hearty pasta, crisp vegetables, cheeses, and flavorful dressings for a perfect balance of taste and texture.

They are versatile, easy to prepare, and ideal for lunches, parties, or meal prep.

With these fall pasta salad recipes, you can enjoy autumn flavors in every bite while keeping meals simple and satisfying.

Autumn Harvest Pasta Salad

This Autumn Harvest Pasta Salad is vibrant, refreshing, and packed with seasonal flavors.

Cooked rotini pasta is combined with crisp apples, roasted butternut squash, dried cranberries, and toasted pecans.

A light maple-Dijon dressing ties the ingredients together, creating a balanced and flavorful fall salad.

Ingredients:

• 12 oz rotini pasta
• 1 cup roasted butternut squash, cubed
• 1 crisp apple, diced
• ¼ cup dried cranberries
• ¼ cup toasted pecans
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup
• Salt and pepper, to taste

Instructions:

1. Cook pasta according to package instructions. Drain and rinse under cold water.
2. In a large bowl, combine pasta, roasted butternut squash, diced apple, cranberries, and pecans.
3. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper.
4. Pour dressing over salad and toss gently to combine.
5. Chill for at least 30 minutes before serving.

This Autumn Harvest Pasta Salad is crisp, colorful, and packed with fall flavors.

The combination of sweet squash, tart cranberries, and crunchy pecans creates a perfectly balanced, refreshing salad.

It’s ideal for lunch, potlucks, or autumn gatherings.

Roasted Vegetable and Pesto Pasta Salad

This Roasted Vegetable and Pesto Pasta Salad is hearty, flavorful, and perfect for fall.

Tender pasta is mixed with roasted zucchini, bell peppers, and carrots, then tossed in a vibrant basil pesto dressing.

It’s a colorful and satisfying cold salad that celebrates autumn vegetables with a fresh, herby twist.

Ingredients:

• 12 oz penne pasta
• 1 cup roasted zucchini, cubed
• 1 cup roasted bell peppers, sliced
• 1 cup roasted carrots, sliced
• 3 tablespoons basil pesto
• 2 tablespoons olive oil
• Salt and pepper, to taste
• ¼ cup grated Parmesan cheese

Instructions:

1. Cook pasta according to package instructions. Drain and rinse under cold water.
2. Roast zucchini, bell peppers, and carrots at 400°F (200°C) for 20–25 minutes until tender.
3. In a large bowl, combine pasta and roasted vegetables.
4. Stir in basil pesto and olive oil, tossing until evenly coated.
5. Season with salt and pepper, and sprinkle with Parmesan cheese. Chill before serving.

This Roasted Vegetable and Pesto Pasta Salad is colorful, hearty, and full of autumn flavors.

The roasted vegetables add depth, while the pesto brings a bright, fresh taste.

It’s perfect for a satisfying fall lunch or side dish at gatherings.

Apple Cranberry Chicken Pasta Salad

This Apple Cranberry Chicken Pasta Salad is sweet, tangy, and wonderfully satisfying for fall.

Cooked pasta is tossed with diced chicken, crisp apples, dried cranberries, celery, and a creamy yogurt-mayo dressing.

It’s a perfect cold salad for picnics, lunches, or light autumn dinners.

Ingredients:

• 12 oz rotini or bowtie pasta
• 2 cups cooked chicken, diced
• 1 crisp apple, diced
• ¼ cup dried cranberries
• 1 celery stalk, diced
• ¼ cup plain Greek yogurt
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Cook pasta according to package instructions. Drain and rinse under cold water.
2. In a large bowl, combine cooked pasta, chicken, apple, cranberries, and celery.
3. In a small bowl, whisk together Greek yogurt, mayonnaise, Dijon mustard, salt, and pepper.
4. Pour dressing over salad and toss until evenly coated.
5. Chill for at least 30 minutes before serving.

This Apple Cranberry Chicken Pasta Salad is sweet, tangy, and filling.

The combination of crisp apples, tart cranberries, and tender chicken makes it a refreshing fall salad.

It’s perfect for autumn lunches, potlucks, or easy weeknight dinners.

Roasted Butternut Squash and Spinach Pasta Salad

This Roasted Butternut Squash and Spinach Pasta Salad is hearty, colorful, and perfect for autumn.

Tender pasta is tossed with roasted butternut squash, fresh spinach, red onions, and a tangy balsamic vinaigrette.

It’s a refreshing yet satisfying cold salad ideal for lunches, potlucks, or easy weeknight meals.

Ingredients:

• 12 oz farfalle pasta
• 2 cups roasted butternut squash, cubed
• 2 cups fresh spinach
• ½ red onion, thinly sliced
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste
• ¼ cup crumbled feta cheese

Instructions:

1. Cook pasta according to package instructions. Drain and rinse under cold water.
2. Roast butternut squash at 400°F (200°C) for 20–25 minutes until tender.
3. In a large bowl, combine pasta, roasted squash, spinach, and red onion.
4. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper.
5. Pour dressing over salad and toss gently. Sprinkle feta on top and chill before serving.

This Roasted Butternut Squash and Spinach Pasta Salad is vibrant, flavorful, and satisfying.

The combination of sweet squash, fresh spinach, and tangy feta creates a perfect balance for fall.

It’s ideal for cold lunches or a side dish at seasonal gatherings.

Autumn Pesto Chicken Pasta Salad

This Autumn Pesto Chicken Pasta Salad is savory, fresh, and full of fall flavors.

Cooked pasta and diced chicken are tossed with roasted red peppers, cherry tomatoes, and a creamy pesto dressing for a refreshing yet filling salad.

It’s a perfect cold pasta dish for lunch, picnics, or light autumn dinners.

Ingredients:

• 12 oz rotini pasta
• 2 cups cooked chicken, diced
• 1 cup cherry tomatoes, halved
• 1 cup roasted red peppers, sliced
• 3 tablespoons basil pesto
• 2 tablespoons mayonnaise
• Salt and pepper, to taste
• ¼ cup grated Parmesan cheese

Instructions:

1. Cook pasta according to package instructions. Drain and rinse under cold water.
2. In a large bowl, combine pasta, chicken, cherry tomatoes, and roasted red peppers.
3. In a small bowl, mix pesto and mayonnaise until smooth.
4. Pour dressing over salad and toss until evenly coated.
5. Sprinkle Parmesan on top and chill for at least 30 minutes before serving.

This Autumn Pesto Chicken Pasta Salad is fresh, flavorful, and hearty.

The combination of chicken, roasted peppers, and creamy pesto makes it a satisfying cold fall salad.

It’s perfect for lunch, potlucks, or an easy weeknight dinner.

Maple Dijon Roasted Vegetable Pasta Salad

This Maple Dijon Roasted Vegetable Pasta Salad is sweet, tangy, and packed with autumn flavor.

Roasted seasonal vegetables like carrots, Brussels sprouts, and butternut squash are tossed with bowtie pasta and a maple-Dijon vinaigrette for a refreshing, cold salad.

It’s ideal for fall lunches, side dishes, or picnic-friendly meals.

Ingredients:

• 12 oz bowtie pasta
• 1 cup roasted carrots, sliced
• 1 cup roasted Brussels sprouts, halved
• 1 cup roasted butternut squash, cubed
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste
• 2 tablespoons chopped fresh parsley

Instructions:

1. Cook pasta according to package instructions. Drain and rinse under cold water.
2. Roast carrots, Brussels sprouts, and butternut squash at 400°F (200°C) for 20–25 minutes.
3. In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, salt, and pepper.
4. In a large bowl, combine pasta and roasted vegetables.
5. Pour vinaigrette over salad, toss to coat, and sprinkle with fresh parsley. Chill before serving.

This Maple Dijon Roasted Vegetable Pasta Salad is colorful, flavorful, and satisfying.

The roasted vegetables paired with a sweet-tangy dressing create a perfect balance for fall.

It’s ideal for autumn lunches, side dishes, or picnic-friendly meals.

Cranberry Walnut Pasta Salad

This Cranberry Walnut Pasta Salad is sweet, crunchy, and full of autumn flavors.

Tender pasta is combined with dried cranberries, toasted walnuts, celery, and a creamy yogurt-mayo dressing for a refreshing, cold salad.

It’s perfect for fall luncheons, potlucks, or as a side dish for dinner.

Ingredients:

• 12 oz rotini pasta
• ¼ cup dried cranberries
• ¼ cup toasted walnuts, chopped
• 1 celery stalk, diced
• ¼ cup plain Greek yogurt
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Cook pasta according to package instructions. Drain and rinse under cold water.
2. In a large bowl, combine pasta, cranberries, walnuts, and celery.
3. In a small bowl, mix Greek yogurt, mayonnaise, Dijon mustard, salt, and pepper.
4. Pour dressing over salad and toss until evenly coated.
5. Chill for at least 30 minutes before serving.

This Cranberry Walnut Pasta Salad is creamy, sweet, and crunchy.

The cranberries and walnuts provide texture and autumnal flavor, while the creamy dressing balances the dish.

It’s ideal for cold lunches or seasonal gatherings.

Apple Cheddar Pasta Salad

This Apple Cheddar Pasta Salad is crisp, tangy, and full of fall flavor.

Cooked pasta is combined with diced apples, shredded cheddar cheese, red onion, and a light honey-mustard dressing for a refreshing, cold salad.

It’s perfect for picnics, lunches, or a quick weeknight side dish.

Ingredients:

• 12 oz elbow macaroni
• 1 crisp apple, diced
• ½ cup shredded cheddar cheese
• ½ red onion, diced
• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions:

1. Cook pasta according to package instructions. Drain and rinse under cold water.
2. In a large bowl, combine pasta, apple, cheddar, and red onion.
3. In a small bowl, whisk together olive oil, apple cider vinegar, honey, salt, and pepper.
4. Pour dressing over salad and toss gently to coat.
5. Chill at least 30 minutes before serving.

This Apple Cheddar Pasta Salad is crisp, tangy, and full of autumn flavors.

The sweet apples and sharp cheddar create a delicious balance that’s perfect for fall.

It’s a refreshing cold salad ideal for lunch or a side dish.

Roasted Pumpkin and Sage Pasta Salad

This Roasted Pumpkin and Sage Pasta Salad is earthy, creamy, and packed with fall flavors.

Roasted pumpkin cubes are tossed with pasta, fresh spinach, toasted pine nuts, and a light sage vinaigrette for a refreshing cold salad.

It’s a perfect combination of autumnal sweetness and savory flavors for a healthy, satisfying meal.

Ingredients:

• 12 oz fusilli pasta
• 2 cups roasted pumpkin, cubed
• 2 cups fresh spinach
• ¼ cup toasted pine nuts
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh chopped sage
• Salt and pepper, to taste

Instructions:

1. Cook pasta according to package instructions. Drain and rinse under cold water.
2. Roast pumpkin cubes at 400°F (200°C) for 20–25 minutes until tender.
3. In a large bowl, combine pasta, roasted pumpkin, spinach, and pine nuts.
4. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, sage, salt, and pepper.
5. Pour dressing over salad, toss gently, and chill before serving.

This Roasted Pumpkin and Sage Pasta Salad is earthy, sweet, and refreshing.

The roasted pumpkin and sage bring seasonal warmth, while the salad remains light and satisfying.

It’s perfect for fall lunches, side dishes, or potluck gatherings.

Sweet Potato and Black Bean Pasta Salad

This Sweet Potato and Black Bean Pasta Salad is hearty, colorful, and full of autumn flavors.

Roasted sweet potatoes are combined with black beans, red bell pepper, corn, and pasta, then tossed in a zesty lime-cilantro dressing.

It’s a refreshing, protein-packed cold salad perfect for lunches, potlucks, or quick weeknight meals.

Ingredients:

• 12 oz rotini pasta
• 2 cups roasted sweet potatoes, cubed
• 1 cup black beans, rinsed and drained
• 1 red bell pepper, diced
• ½ cup corn kernels
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1 teaspoon honey
• 2 tablespoons chopped fresh cilantro
• Salt and pepper, to taste

Instructions:

1. Cook pasta according to package instructions. Drain and rinse under cold water.
2. Roast sweet potatoes at 400°F (200°C) for 20–25 minutes until tender.
3. In a large bowl, combine pasta, roasted sweet potatoes, black beans, bell pepper, and corn.
4. In a small bowl, whisk together olive oil, lime juice, honey, cilantro, salt, and pepper.
5. Pour dressing over salad, toss gently, and chill before serving.

This Sweet Potato and Black Bean Pasta Salad is colorful, flavorful, and filling.

The roasted sweet potatoes and lime dressing create a perfect balance of sweetness and tang.

It’s ideal for autumn lunches or as a side dish at gatherings.

Harvest Vegetable Pasta Salad with Goat Cheese

This Harvest Vegetable Pasta Salad with Goat Cheese is creamy, savory, and full of fall flavors.

Pasta is combined with roasted carrots, zucchini, red peppers, and creamy goat cheese, then tossed with a light balsamic vinaigrette.

It’s perfect for a cold salad that’s both refreshing and hearty, ideal for lunches or potlucks.

Ingredients:

• 12 oz fusilli pasta
• 1 cup roasted carrots, sliced
• 1 cup roasted zucchini, cubed
• 1 cup roasted red peppers, sliced
• ¼ cup crumbled goat cheese
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper, to taste
• 1 teaspoon fresh thyme

Instructions:

1. Cook pasta according to package instructions. Drain and rinse under cold water.
2. Roast carrots, zucchini, and red peppers at 400°F (200°C) for 20–25 minutes.
3. In a large bowl, combine pasta and roasted vegetables.
4. Drizzle olive oil and balsamic vinegar over the salad, toss gently.
5. Add crumbled goat cheese, thyme, salt, and pepper, then chill before serving.

This Harvest Vegetable Pasta Salad with Goat Cheese is rich, flavorful, and satisfying.

The roasted vegetables pair beautifully with tangy goat cheese for a perfect fall salad.

It’s ideal for cold lunches, seasonal gatherings, or a light dinner

Pear and Walnut Pasta Salad

This Pear and Walnut Pasta Salad is sweet, nutty, and perfectly refreshing for fall.

Tender pasta is combined with crisp pear slices, toasted walnuts, dried cranberries, and a light honey-mustard dressing.

It’s a cold salad that’s both refreshing and satisfying, ideal for lunches, picnics, or autumn gatherings.

Ingredients:

• 12 oz rotini pasta
• 1 crisp pear, diced
• ¼ cup toasted walnuts, chopped
• ¼ cup dried cranberries
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• Salt and pepper, to taste
• ¼ cup crumbled feta cheese (optional)

Instructions:

1. Cook pasta according to package instructions. Drain and rinse under cold water.
2. In a large bowl, combine pasta, pear, walnuts, and dried cranberries.
3. In a small bowl, whisk together olive oil, apple cider vinegar, honey, salt, and pepper.
4. Pour dressing over salad, toss gently to coat.
5. Sprinkle with feta cheese if desired and chill before serving.

This Pear and Walnut Pasta Salad is crisp, sweet, and nutty, with a refreshing dressing.

The pears and walnuts add texture and autumn flavor, while the dressing ties everything together.

It’s ideal for fall lunches, side dishes, or potluck gatherings.

Autumn Apple and Pecan Pasta Salad

This Autumn Apple and Pecan Pasta Salad is crisp, sweet, and packed with fall flavors.

Rotini pasta is tossed with diced apples, toasted pecans, celery, and a tangy yogurt-Dijon dressing for a refreshing cold salad.

It’s perfect for lunches, picnics, or as a side dish at autumn gatherings.

Ingredients:

• 12 oz rotini pasta
• 1 crisp apple, diced
• ¼ cup toasted pecans, chopped
• 1 celery stalk, diced
• ¼ cup plain Greek yogurt
• 1 teaspoon Dijon mustard
• 1 tablespoon apple cider vinegar
• Salt and pepper, to taste

Instructions:

1. Cook pasta according to package instructions. Drain and rinse under cold water.
2. In a large bowl, combine pasta, apple, pecans, and celery.
3. In a small bowl, whisk together Greek yogurt, Dijon mustard, apple cider vinegar, salt, and pepper.
4. Pour dressing over salad and toss gently to coat.
5. Chill for at least 30 minutes before serving.

This Autumn Apple and Pecan Pasta Salad is refreshing, crisp, and flavorful.

The sweet apples and crunchy pecans balance perfectly with the tangy dressing.

It’s ideal for fall lunches, picnics, or as a side dish.

Roasted Beet and Goat Cheese Pasta Salad

This Roasted Beet and Goat Cheese Pasta Salad is earthy, colorful, and full of autumn flavor.

Farfalle pasta is combined with roasted beets, arugula, walnuts, and creamy goat cheese, tossed in a light balsamic vinaigrette.

It’s perfect as a cold salad for lunch, dinner sides, or festive fall gatherings.

Ingredients:

• 12 oz farfalle pasta
• 2 cups roasted beets, cubed
• 2 cups arugula
• ¼ cup toasted walnuts
• ¼ cup crumbled goat cheese
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper, to taste

Instructions:

1. Cook pasta according to package instructions. Drain and rinse under cold water.
2. Roast beets at 400°F (200°C) for 25–30 minutes until tender.
3. In a large bowl, combine pasta, roasted beets, arugula, and walnuts.
4. Drizzle olive oil and balsamic vinegar over the salad, tossing gently.
5. Add goat cheese, season with salt and pepper, and chill before serving.

This Roasted Beet and Goat Cheese Pasta Salad is earthy, creamy, and visually stunning.

The roasted beets pair beautifully with tangy goat cheese for a perfect fall salad.

It’s ideal for autumn lunches, dinner sides, or festive gatherings.

Harvest Chicken and Apple Pasta Salad

This Harvest Chicken and Apple Pasta Salad is hearty, sweet, and perfectly refreshing.

Cooked pasta is tossed with diced chicken, crisp apples, celery, dried cranberries, and a creamy maple-Dijon dressing for a cold fall salad.

It’s perfect for lunch, potlucks, or light autumn dinners.

Ingredients:

• 12 oz rotini pasta
• 2 cups cooked chicken, diced
• 1 crisp apple, diced
• 1 celery stalk, diced
• ¼ cup dried cranberries
• 2 tablespoons mayonnaise
• 2 tablespoons Greek yogurt
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup
• Salt and pepper, to taste

Instructions:

1. Cook pasta according to package instructions. Drain and rinse under cold water.
2. In a large bowl, combine pasta, chicken, apple, celery, and cranberries.
3. In a small bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, maple syrup, salt, and pepper.
4. Pour dressing over salad and toss gently to coat.
5. Chill for at least 30 minutes before serving.

This Harvest Chicken and Apple Pasta Salad is hearty, sweet, and refreshing.

The combination of chicken, crisp apples, and creamy dressing creates a perfectly balanced fall salad.

It’s ideal for lunches, potlucks, or light autumn dinners.