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Fall Pasta Salad

This Fall Pasta Salad is full of seasonal flavors including roasted sweet potatoes, cranberries, pumpkin seeds and thyme. Mixed with al dente noodles and a homemade maple vinaigrette you’ll want this dish to become an autumn staple in your house.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 8
Calories: 340 kcal
Course: Side Dish , Appetizer , Lunch
Cuisine: American

Ingredients

Salad
  • 2 medium sweet potatoes
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 12 oz bowtie noodles
  • 3 cups spinach
  • 5 oz goat cheese crumbled
  • 6 oz sharp white cheddar crumbled, I used Trader Joe's caramelized sharp cheddar
  • 6-8 stalks fresh thyme
  • ½ cup dried cranberries
  • ⅓ cup roasted pumpkin seeds
Maple Vinaigrette
  • ½ cup olive oil
  • ¼ cup maple syrup
  • ¼ cup apple cider vinegar
  • ½ tsp salt
  • 2 tbsp Dijon mustard
  • ½ tsp poppy seeds

Instructions

    Cup of Yum
  1. Start by preparing the sweet potatoes. Preheat the airfryer (or oven) to 400°F. Peel the sweet potatoes then finely dice them (I use my beloved vegetable chopper for even cuts).
  2. Toss the cubes in a bowl with olive oil, salt and pepper. Once coated, put them in the airfryer and roast for 14-18 minutes or until sweet potatoes are golden brown and fork tender. **You’ll want to stir them a few times to avoid burning**. If you’re using the oven you’ll want to roast for ~30 minutes.
  3. Now cook the bowtie noodles 1-2 minutes less than package instructions in salted water (we want them al dente). Drain the pasta water from noodles after cooking. Don’t rinse! This helps the dressing stick better.
  4. Add the warm, cooked noodles to a large mixing bowl. Fold in spinach immediately (it will help wilt it a bit).
  5. Fold in roasted sweet potatoes, cubed cheddar cheese, pumpkin seeds, goat cheese crumbles, fresh thyme, and dried cranberries. Toss together.
  6. Shake all of the dressing ingredients in a mason jar until combined. Pour into the salad and toss.
  7. Serve warm or at room temperature. Enjoy!

Notes

  • Store in an airtight container in the fridge for up to 4 days. Keep the dressing and pumpkin seeds separate from the salad until ready to serve.

Nutrition Information

Serving 1serving Calories 340kcal (17%) Carbohydrates 33g (11%) Protein 10g (20%) Fat 18g (28%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Sodium 631mg (26%) Potassium 182mg (5%) Fiber 2g (8%) Sugar 9g (18%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 340

% Daily Value*

Serving 1serving
Calories 340kcal 17%
Carbohydrates 33g 11%
Protein 10g 20%
Fat 18g 28%
Saturated Fat 8g 40%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Sodium 631mg 26%
Potassium 182mg 4%
Fiber 2g 8%
Sugar 9g 18%

* Percent Daily Values are based on a 2,000 calorie diet.