This Fall Pasta Salad is loaded with apples, cranberries, pecans, feta, and the most amazing poppy seed dressing. It’s been a reader favorite for years, and for good reason!
Author’s Notes
My Go-To Fall Pasta Salad
By the time September hits, I am making soup constantly! It’s my absolute favorite Fall dinner. That said, I’m always wanting something fresh and crunchy to serve alongside it and so that is where this salad comes in!
I created it with all a reliable fall flavors in one bowl: crisp apples, sweet cranberries, toasted pecans, feta, and a tangy poppy seed dressing. It’s fresh enough to balance out a big pot of soup, but still feels so reliable for fall.
I look forward to making this one a few times every fall, and it’s such a good side to bring to get-togethers. This is always a huge hit wherever I take it!
Featured Comment
“Making this salad for Thanksgiving for the 3rd straight year! Thought it was time to thank you for sharing it. It’s a crowd pleaser!”
– Carie
Fall Pasta Salad Ingredients
| Ingredient | Let’s Chat About It |
|---|---|
| Pasta & spinach | Use a small pasta shape & make sure it’s completely cooled before tossing with the spinach. |
| Apple & celery | It is satisfying to the tartness Granny Smith adds to this salad, but Honeycrisp or Fuji work great too. |
| Mandarin oranges & dried cranberries | Drain canned oranges really well. Peeled clementines also work great in this Fall pasta salad. |
| Pecans & feta | Toast the pecans for extra flavor or use store-bought honey roasted pecans. |
| Poppy seed dressing | Shake everything together in a jar until well combined. Don’t dress this salad until you’re ready to eat! |
Variations
Make This Fall Pasta Salad Your Own!
- Add a evenly ripe diced avocado.
- Make it more of a meal with diced chicken or thinly sliced steak.
- Swap the dried cranberries for dried tart cherries.
the cook’s Tips
Recipe Tips
- Salt the pasta water well: It’s your best chance to season the pasta itself.
- Dry ingredients well: Extra moisture can water down the dressing.
- Chop everything evenly: Cut the ingredients into smaller, similar-sized pieces.
Storage
Fall pasta salad is best eaten right away. Once dressed, the spinach wilts, apples brown & pecans lose their crunch.
If making ahead, keep everything separate & cut the apple right before serving. If the dressing thickens in the fridge, let it sit at room temperature for 15–20 minutes, then give it a good shake to re-emulsify.
What To Serve With This Salad:
Appetizers
Life-Changing No-Knead Dinner Rolls
Soups And Stews
Creamy Vegetable Soup
Soups And Stews
Instant Pot Chicken Tortilla Soup
Desserts
Pumpkin Cheesecake Bars
