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 my favorite 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 perfect 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 | I love 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 perfectly ripe diced avocado.
- Make it more of a meal with diced chicken or thinly sliced steak.
- Swap the dried cranberries for dried tart cherries.
Chelsea’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
Fall Pasta Salad
Video
Equipment
- Wide-mouth Mason Jar or other sealable container
Ingredients
- 1-1/2 cups uncooked pasta small
- 5 ounces fresh baby spinach half a 10-ounce bag, 6 cups
- 3/4 cup thinly sliced celery
- 1 large granny smith apple diced, see note 1
- 1 (15-ounce) can mandarin oranges drained, or 2 clementine oranges (peeled & segmented)
- 3/4 cup dried cranberries
- 1/3 cup coarsely chopped pecans or honey-roasted pecans, see note 2
- Feta cheese optional
- 2 tablespoons apple cider vinegar
- 2 tablespoons white wine vinegar
- 2 tablespoons granulated sugar
- 1/8 teaspoon paprika
- 1/8 teaspoon onion powder
- 2 teaspoons Dijon-style mustard
- 1/4 cup olive oil
- 1/2 tablespoon poppy seeds
- Salt and pepper
Instructions
- Cook pasta: Bring 12 cups of water to a boil in a large pot. Add 1 tablespoon salt, then add pasta & cook according to package directions until al dente. Drain & rinse under cold water for about 25 seconds. Shake off excess water, then toss with a few tablespoons of the prepared dressing (see next step). Refrigerate until completely chilled.
- While the pasta cooks, add all dressing ingredients to a mason jar. Season to taste (I add 1/4 tsp each salt & pepper). Seal tightly & shake vigorously until well combined.
- In a very large bowl, toss the completely cooled pasta with the spinach. Add celery, apple, oranges, dried cranberries & pecans. Drizzle dressing over only the portion you plan to eat right away & toss to combine. Add feta to taste & enjoy immediately.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Need to try .
I hope you enjoy! 🙂
Have you tried this salad with candied pecans or do you think they would be too sweet for this salad?
Since the dressing is so sweet and there is a lot of fruit in this salad, I think the candied pecans would make it too sweet!
I’d like to make this for my sister who is returning home after a trip. What can I do w/ the apples so they won’t brown b/c I will leave her the dressing on the side (so the salad won’t get wilted)?
I’d either cut it and add a bit extra lemon to the apple or just leave the apple with the salad for her to cut into the salad if it’s going to be a while before she gets to it!
Hi Chelsea! This looks perfect to take to my nephew’s engagement party on Saturday. I’m sure we won’t be eating right away. Are there ingredients that I can combine ahead of time so I don’t have to bring everything in separate containers? Thank you!
You can add the pasta, celery, cranberries, and mandarin oranges to one container; nuts and cheese in separate bags, and spinach, apple and dressing separately. Enjoy!
Thanks for sharing! The vinaigrette keep long?
This looks so good! Do you use this vinaigrette for any other recipes?
I don’t.
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!
Ahh that makes me so happy!! It’s always at our Thanksgiving dinner too! Thanks Carie! 🙂
Loved it..I also added strawberries, pineapple chunks, blue cheese crumbles,. Dressing was wonderful will definitely be making it again
Ooh that sounds seriously amazing!! I’m so glad you enjoyed! Thanks Maureen! 🙂
Delicious! I used less sugar though!
My family and I loved it! this recipe was easy to make and cheap. Thank you Chelsea.
So happy to hear that! Thanks for the comment Laura 🙂