This Vegan Fall Pasta Salad is packed with fall flavors and lots of protein and fiber. Tossed in a creamy pumpkin-Dijon dressing, it’s an easy vegan pasta salad that’s perfect for meal prep, weeknight dinners, holiday gatherings, and fall lunches!

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I’ve always been a big fan of pasta salads, especially the kind that are substantial enough to actually fill me up. Give me a bowl packed with veggies, beans, and pasta, and I’m content. This Vegan Fall Pasta Salad is exactly that kind of recipe!

This pasta salad combines lots of good stuff into a single dish: roasted Brussels sprouts, cannellini beans, kale, sun-dried tomatoes, and crunchy pepitas with a creamy pumpkin-Dijon dressing. It has lots of fall flavor without feeling overly heavy, and with 22 grams of protein and 12 grams of fiber per serving, it’s satisfying enough to serve as your main meal.

This Vegan Fall Pasta Salad is equally delicious warm or chilled, which makes it a great option for busy weeknights, meal prep, or holiday dinners. Keep reading for the full recipe, plus my favorite tips and easy ways to customize it!

Why you’ll love this Vegan Fall Pasta Salad

It’s full of fall flavors, thanks to the pumpkin, maple syrup, Dijon, thyme, and smoked paprika.
It’s a great source of protein and fiber.
It’s perfect for meal prep to enjoy easy lunches or dinners throughout the week.
You can serve it warm or chilled, so it works well whether you’re craving a cozy meal or a cool pasta salad.
It’s an easy (and delicious!) way to eat more veggies.

Vegan Fall Pasta Salad ingredients

Farfalle pasta is the star ingredient of the pasta salad and makes it satisfying enough to serve as a main dish. I like multicolor farfalle (also called bowtie or papillon pasta) here for more color, but any short pasta will work!
Brussels sprouts bring fiber and flavor to this dish. Grab a package of halved Brussels sprouts to save time!
Olive oil helps the Brussels sprouts brown in the oven and adds richness to the pumpkin-Dijon dressing.
Cannellini beans provide protein and fiber to make this Vegan Fall Pasta Salad more filling. Chickpeas or another white bean would also go great in this recipe!
Kale adds color, texture, and a boost of fiber and other nutrients.
Sun-dried tomatoes deliver a concentrated sweet-and-savory flavor that pairs especially well with the creamy pumpkin dressing.
Pepitas bring a little crunch, plus extra protein, fiber, and heart-healthy fats.
Pumpkin puree creates the creamy, flavorful base of the dressing and gives this pasta salad its signature fall flavor. Double-check the label and be sure to use plain pumpkin puree rather than pumpkin pie filling or your dressing will end up very sweet.
Apple cider vinegar provides a bright, tangy flavor to balance out the dressing.
Dijon mustard adds a little sharpness and helps bring the dressing together.
Maple syrup gives the dressing a bit of sweetness that balances the tangy vinegar and mustard.
Garlic adds a bold flavor to the pumpkin dressing.
Dried thyme and smoked paprika bring a blend of herby, earthy, and smoky flavors to the dressing.

How to serve this Vegan Fall Pasta Salad

Pair it with roasted sweet potatoes, delicata squash, or cauliflower for a veggie-packed fall meal.
Serve smaller portions alongside tomato soup, butternut squash soup, or lentil soup for a balanced lunch.
Add it to a Thanksgiving or Friendsgiving spread as a colorful vegetarian side dish.
Top it off with vegan feta for a creamy, tangy finish.
Portion it into individual containers for an easy grab-and-go lunch throughout the week.

Substitutions & variations

Farfalle pasta – Any short pasta works here! Feel free to swap in rotini, penne, fusilli, or shells.
Brussels sprouts – Roasted broccoli, cauliflower, butternut squash, or sweet potatoes would all work for a different fall-inspired veggie combo.
Cannellini beans – If you don’t have any cannellini beans on hand, chickpeas, Great Northern beans, or navy beans are all great alternatives.
Kale – Spinach, arugula, or other mixed greens can be used instead. Make sure you skip the massaging step if you’re using a more tender green!
Pepitas – Walnuts, pecans, sunflower seeds, or almonds can all add a similar crunch.
Maple syrup – You can use honey instead if you don’t need the dressing to be vegan. Agave syrup also works but will have a slightly different taste.
Apple cider vinegar – Try adding white wine vinegar or lemon juice for a pop of acidity.
Make it gluten-free – Use your favorite gluten-free pasta to make this recipe gluten-free.
Add cheese – Crumbled vegan feta is optional, but it pairs really well with the pumpkin-Dijon dressing!
Top it off with dried fruit – Dried cranberries or chopped dried cherries can add sweetness and make the salad feel extra festive.

Quick recipe tips

Let the roasted Brussels sprouts cool for a few minutes before tossing them with the pasta so they don’t warm the other ingredients too much.

Start with less water in the dressing and add more gradually; the ideal consistency will depend on the thickness of your pumpkin puree.

Add the pepitas just before serving for maximum crunch.

Step-by-step instructions

Roast the Brussels sprouts: Preheat oven to 425°F and line a baking sheet with parchment. Toss Brussels sprouts with olive oil, salt, and pepper, then roast for 20-25 minutes, tossing halfway through.
Cook the pasta: Meanwhile, cook pasta according to package directions until al dente. Drain and rinse under cool water.

Make the dressing: Whisk together all dressing ingredients, adding water 1 tablespoon at a time until smooth and pourable.
Massage the kale: Add kale to a large bowl with a little dressing and massage for about 30 seconds to soften.

Toss everything together: Add pasta, roasted Brussels sprouts, beans, sun-dried tomatoes, and pepitas, then toss with the remaining dressing.
Serve: Serve immediately or refrigerate and serve later. If needed, add a splash of water or olive oil to loosen before serving.

Make ahead & storage

You can prep this Vegan Fall Pasta Salad ahead of time for an easy meal that’s ready to go when you are. Here are some tips for making, storing, and serving it.

Meal prep

Make the dressing: The pumpkin-Dijon dressing can be made up to 3 days in advance and stored in an airtight container in the fridge.
Roast the Brussels sprouts: Roast the Brussels sprouts up to 3 days ahead and store them in an airtight container in the fridge.
Cook the pasta: Cook the pasta a day or two ahead, then toss it with a small drizzle of olive oil to prevent sticking.
Assemble ahead: You can assemble the entire pasta salad up to 4 days in advance and refrigerate until ready to serve.

Storing leftovers

Fridge: Store leftover pasta salad in an airtight container in the fridge for up to 4 days.
Refresh before serving: The pasta will absorb some of the dressing as it sits, so add a splash of water or olive oil and toss well before serving.
Keep the crunch: If you want the pepitas to stay extra crunchy, add them just before serving rather than mixing them in ahead of time.

Freezing

Skip the freezer: I don’t recommend freezing this pasta salad because the pasta and fresh vegetables can get soft and watery after thawing.

FAQ

Yes! While it’s delicious chilled, you can serve it shortly after assembling while the roasted Brussels sprouts are still warm.

Yes, as long as the pumpkin is cooked and pureed until smooth. Canned pumpkin puree is just an easier shortcut.

The pasta naturally absorbs some of the dressing as it sits, so save a little extra dressing to add later or loosen the salad with a splash of water or olive oil before serving.

It can be! Simply use your favorite gluten-free pasta to make this recipe gluten-free.

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More plant-based pasta recipes

Vegan Fall Pasta Salad with Pumpkin-Dijon Dressing

This colorful pasta salad brings all the flavors of fall to the table! It’s easy to make, packed with veggies, and tossed in a creamy pumpkin-Dijon dressing that makes every bite taste great.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 610kcal

Ingredients

8 ounces farfalle pasta
3 cups Brussels sprouts halved
1 tablespoon olive oil
¼ teaspoon salt
1 15-ounce can cannellini beans drained and rinsed
2 cups chopped kale
½ cup chopped sun-dried tomatoes
⅓ cup pepitas

Pumpkin-Dijon Dressing

½ cup pumpkin puree
¼ cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon maple syrup
1 small garlic clove minced
½ teaspoon dried thyme
¼ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
2-3 tablespoons water to thin, as needed

Instructions

Preheat oven to 425°F and line a baking sheet with parchment paper.
Toss Brussels sprouts with olive oil, salt, and pepper. Roast for 20-25 minutes, tossing halfway through, until browned and tender.
While the Brussels sprouts roast, prepare the pasta. Cook according to package directions until al dente. Drain and rinse under cool water.
Whisk together the pumpkin, olive oil, apple cider vinegar, Dijon, maple syrup, garlic, thyme, smoked paprika, salt, and pepper. If needed, add water, 1 tablespoon at a time, until smooth and pourable.
Add kale to a large bowl with a tablespoon or two of the dressing. Massage with your hands for about 30 seconds to soften it.
Add pasta, roasted Brussels sprouts, cannellini beans, sun-dried tomatoes, and pepitas. Pour over the remaining dressing and toss well.
Serve immediately or refrigerate and serve later. Add a splash of water or olive oil before serving if the pasta has absorbed too much dressing.