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If you’re not making pasta salad in the fall, now’s the time to start! This autumn pasta salad is cozy, colorful, and full of flavor. I love how it brings together everything I enjoy about fall roasted squash, crispy apples, hearty kale, and the star of the show Holy Sheep Gouda from Artikaas. It’s creamy, a little nutty, and melts perfectly into the dressing too.
I even added more cheese on top because let’s be real… more cheese is always the right move.
Method
1. Cook the Pasta
Start by bringing a large pot of salted water to a boil. Add the mezzi rigatoni pasta and cook it according to the package directions, just until al dente. This means the pasta should be tender but still have a slight bite in the center. Once it’s done, drain the pasta and give it a quick toss with a splash of olive oil. This helps prevent it from sticking together while it cools. Set the pasta aside and allow it to cool to room temperature before mixing it with the other ingredients.
2. Roast the Butternut Squash
If your squash isn’t roasted yet, now is the time. Preheat your oven to 400°F (200°C). While the oven is heating, peel and cube your butternut squash into bite-sized pieces. Place them on a sheet pan, drizzle with olive oil, and sprinkle lightly with salt. Toss everything so the squash is well-coated, then spread the cubes out in a single layer. Roast for 20 to 25 minutes, or until the squash is golden brown on the edges and fork-tender in the center. Let the squash cool slightly before adding it to the salad.
3. Make the Dressing
In a large mixing bowl (the same one you’ll use for the salad), combine the olive oil, apple cider vinegar, maple syrup, Dijon mustard, grated garlic, grated Holy Sheep Gouda, chopped fresh thyme, salt, and black pepper. Whisk everything together until the dressing becomes creamy and smooth. The cheese should melt slightly into the mix, creating a rich, flavorful base for the salad.
4. Massage the Kale
Take your chopped lacinato kale and place it in a separate small bowl or on a cutting board. Spoon about one tablespoon of the prepared dressing onto the kale. Use your hands to gently massage the leaves for about 1–2 minutes. This helps break down the toughness of the raw kale and gives it a softer, more pleasant texture. You’ll notice the leaves darken and shrink slightly that’s how you know it’s ready.
5. Combine the Salad
Now it’s time to bring it all together. To the bowl of dressing, add the cooled pasta, massaged kale, roasted butternut squash, chopped roasted pecans, and the chopped Honeycrisp apple. Use salad tongs or a large spoon to gently toss everything until well combined and evenly coated in the dressing. Make sure the ingredients are spread throughout so every bite gets a mix of textures and flavors.
6. Finish and Serve
Once the salad is mixed, top it with the shaved Holy Sheep Gouda and scatter the dried cherries over the top. These last touches add a burst of color, sweetness, and even more cheesy goodness. Serve the pasta salad immediately while the ingredients are fresh, vibrant, and full of fall flavor.
Necessary Tools
- Large mixing bowl
- Whisk
- Knife and cutting board
- Medium pot (for boiling pasta)
- Sheet pan (for roasting squash)
- Grater (for the cheese)
- Tongs or salad spoons for tossing
Autumn Pasta Salad
Cuisine: AmericanDifficulty: EasyServings
8
servingsPrep time
20
minutesCooking time
25
minutesTotal time
45
minutesIngredients
1/4 cup olive oil
1/4 cup apple cider vinegar
2 tbsp maple syrup
1 tsp Dijon mustard
1 garlic clove, grated
1/2 cup Holy Sheep Gouda (grated)
1/4 tsp fresh thyme, chopped
1/2 tsp salt
1/2 tsp black pepper
For the salad
3/4 pound mezzi rigatoni pasta
8 stems lacinato kale, stemmed and chopped
2 cups butternut squash, cubed and roasted
2/3 cup roasted pecans, chopped
1 small Honeycrisp apple, chopped
1/3 cup dried cherries
1/2 cup Holy Sheep Gouda, shaved
Directions
- Cook the pasta according to the package instructions. When it’s al dente (tender but still a bit firm), drain it and toss it with a splash of olive oil. Let it cool.
- While the pasta is cooking, roast your squash if you haven’t already. Just drizzle it with olive oil, sprinkle with salt, and roast at 400°F for about 20–25 minutes until golden and soft.
- In a large bowl, whisk together all the dressing ingredients. It should look creamy and smell amazing from the cheese and thyme.
- Scoop out 1 tablespoon of the dressing and use it to gently massage the kale until it softens just a little. This step helps the kale taste less bitter and more tender.
- Add the cooked pasta, massaged kale, roasted squash, chopped pecans, and apples to the bowl of dressing. Toss it all together.
- Finish with shaved Holy Sheep Gouda and dried cherries sprinkled on top.
- Serve right away while it’s still fresh and bright!
Notes
- Let the pasta cool down before adding it to the greens, or the kale might wilt too much.
- When roasting squash, make sure the pieces are evenly cut so they cook at the same time
- Don’t skip massaging the kale it really changes the texture and flavor!
- Use crisp apples like Honeycrisp so they don’t get mushy.
Serving Suggestions
This pasta salad is perfect as a main dish for lunch or a side dish for dinner. It also makes a great potluck or holiday party recipe. I love serving it with
- Grilled chicken or turkey
- Warm crusty bread
- A cup of soup (butternut or tomato works great!)
Fun Fact
Holy Sheep Gouda is made with sheep’s milk and has a natural nutty-sweet flavor that’s perfect for fall recipes. It melts beautifully but is also great shaved or crumbled!
Conclusion
This autumn pasta salad is my go-to when I want something cozy but still fresh. It’s hearty enough for dinner, pretty enough for a gathering, and cheesy in the best way possible. The roasted veggies, crunchy pecans, and sweet cherries make every bite feel like fall. And don’t forget that creamy Holy Sheep dressing it’s the thing that ties it all together.
