If you’re dreaming of a fall dish that truly celebrates the flavors of the season, look no further than Autumn Apple Pasta Salad. Imagine tender pasta twirled together with crisp apples, juicy grapes, hearty walnuts, tangy feta, and sweet cranberries, all dressed in a creamy yogurt-honey dressing that ties everything together beautifully. This salad is as colorful as it is delicious, perfect for a cozy lunch, a festive side for holiday gatherings, or a quick make-ahead meal that keeps the crispness of autumn right on your fork.

Ingredients You’ll Need

Autumn Apple Pasta Salad Recipe - Recipe Image

Ingredients You’ll Need

Making Autumn Apple Pasta Salad is as easy as it gets, and every ingredient brings something valuable to the bowl. You’ll love how the sweet, tart, crunchy, and creamy elements come together for a salad that just sings with layered flavors and pops of texture.

Pasta (8 oz rotini or bowtie): The hearty base that soaks up all those fall flavors while adding satisfying chew.
Apples (2 medium, like Honeycrisp or Gala, cored and diced): Pick sweet-tart apples for the best flavor and a juicy crunch in every bite.
Seedless Red Grapes (1 cup, halved): These add a burst of fresh juiciness and gorgeous color to your salad.
Celery (1/2 cup, chopped): For unbeatable crispness and a subtle earthy backbone.
Walnuts or Pecans (1/3 cup, chopped): These bring a delightful crunch and nutty richness—toast them for even more flavor.
Dried Cranberries (1/4 cup): Their chewy, tart sweetness is pure autumn in every nibble.
Feta or Goat Cheese (1/3 cup, crumbled): Offers a tangy, creamy contrast that pairs beautifully with fruit and nuts.
Greek Yogurt (1/2 cup, plain): The creamy, protein-packed backbone of your dressing.
Mayonnaise (2 tablespoons): Gives extra body and richness to the tangy dressing.
Apple Cider Vinegar (1 tablespoon): Heightens the salad’s brightness and brings all the flavors into sharp focus.
Honey (1 tablespoon): Brings natural sweetness that complements every other ingredient.
Salt and Black Pepper (to taste): The essential finishers—don’t skip these!

How to Make Autumn Apple Pasta Salad

Step 1: Cook and Cool the Pasta

Bring a large pot of salted water to a boil and cook your rotini or bowtie pasta until just al dente—it should still have a slight bite for best texture in the salad. Once cooked, drain the pasta and rinse it thoroughly under cold water. This stops the cooking process and prevents the noodles from sticking, all while ensuring your salad stays refreshingly crisp and not weighed down by warmth.

Step 2: Prep the Fresh Ingredients

While the pasta cooks, core and dice your apples (no need to peel—leave the skin on for color and crunch!), halve your grapes, and chop the celery and nuts. These steps can be prepped in advance to streamline assembly, and slicing the apples last helps prevent them from browning too soon.

Step 3: Mix the Salad Base

In a large mixing bowl, combine the cooled pasta with the diced apples, halved grapes, chopped celery, nuts, dried cranberries, and crumbled cheese. Give it a gentle toss to distribute everything evenly—there’s something visually inviting about all these shapes and colors mingling together!

Step 4: Whisk the Creamy Autumn Dressing

In a smaller bowl, whisk together the Greek yogurt, mayonnaise, apple cider vinegar, honey, and a pinch each of salt and black pepper. The dressing should be smooth, creamy, and just pourable—not too thick and not too runny. Taste and adjust the seasonings if needed.

Step 5: Dress and Combine

Pour the creamy dressing over the pasta mixture and gently toss until every bit is evenly coated. You’ll want to fold rather than stir aggressively to keep the ingredients intact—no mushed apples here!

Step 6: Chill and Mingle

Cover your Autumn Apple Pasta Salad and set it in the refrigerator for at least 30 minutes before serving. This brief rest lets all those cozy autumn flavors meld and mingle, transforming your salad from tasty to totally irresistible.

How to Serve Autumn Apple Pasta Salad

Garnishes

Don’t skip a handful of extra cranberries, another scattering of crumbled feta or goat cheese, or a sprinkle of toasted nuts right before serving. These final flourishes add freshness, color, and a sense of celebration to every scoop.

Side Dishes

Autumn Apple Pasta Salad pairs perfectly with so many fall favorites. Try serving it alongside roasted chicken, butternut squash soup, or a smoky grilled sandwich. It’s sturdy enough to stand on its own at a potluck but also happy to play a supporting role on your autumn table.

Creative Ways to Present

Serve the salad in a hollowed-out pumpkin or squash for a dramatic and seasonal touch, or portion it into individual cups for easy snacking at parties. For a lunchbox treat, pack the salad into mason jars with extra nuts layered on top for grab-and-go crunch.

Make Ahead and Storage

Storing Leftovers

Leftover Autumn Apple Pasta Salad can be stored in an airtight container in the refrigerator for up to two days. Give it a quick toss before serving, as the dressing may settle a bit at the bottom.

Freezing

It’s best not to freeze this salad, as the fresh fruits and creamy dressing don’t hold up well to thawing. Freezing changes the texture of apples, grapes, and dairy, so enjoy it fresh or chilled from the fridge for best results.

Reheating

No need to reheat—it’s meant to be enjoyed cold! If you do want to refresh the salad after a day or two, add a spoonful of yogurt or a splash of vinegar to brighten it up before serving.

FAQs

Can I use a different type of pasta in Autumn Apple Pasta Salad?

Absolutely! While rotini and bowtie pasta are favorites for their fun shape and ability to catch the dressing, you can use penne, fusilli, or even small shells. Just opt for a sturdy pasta that holds its shape.

What apple variety works best?

Honeycrisp and Gala apples are excellent choices—they offer sweetness, a pleasant tartness, and wonderful crunch. Granny Smith works for a sharper bite, or try Fuji for a sweet twist.

How can I make this salad dairy-free?

To make Autumn Apple Pasta Salad dairy-free, swap the Greek yogurt with a plant-based yogurt and choose a vegan mayonnaise. Omit the feta or choose a dairy-free cheese alternative, and you’re set!

Can I prepare the salad in advance?

Definitely! It actually tastes even better after a short chill in the fridge. Just wait to add the nuts and cheese until just before serving to keep them at their freshest.

Is there a way to make the dressing sweeter?

Yes—simply add a little extra honey, or try a tablespoon of maple syrup for a distinctly autumnal sweetness that plays well with the apples and cranberries.

Final Thoughts

Nothing brings a taste of fall to your table like Autumn Apple Pasta Salad. With its combination of crisp fruit, creamy dressing, and toasty nuts, it’s a salad that wins hearts at potlucks, family dinners, or even as a colorful weekday lunch. I hope you give this recipe a try and enjoy every vibrant, refreshing forkful!

Autumn Apple Pasta Salad Recipe

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4.8 from 15 reviews

Author: admin
Total Time: 25 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This Autumn Apple Pasta Salad is a delightful mix of flavors and textures, perfect for fall gatherings or a light lunch. Sweet apples, juicy grapes, crunchy walnuts, and tangy feta cheese come together with a creamy Greek yogurt dressing for a refreshing and satisfying dish.

Ingredients

Scale

Pasta Salad:

8 oz rotini or bowtie pasta
2 medium apples (such as Honeycrisp or Gala), cored and diced
1 cup seedless red grapes, halved
1/2 cup chopped celery
1/3 cup chopped walnuts or pecans
1/4 cup dried cranberries
1/3 cup crumbled feta or goat cheese

Dressing:

1/2 cup plain Greek yogurt
2 tablespoons mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon honey
Salt and black pepper to taste

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Instructions

Cook the Pasta: Cook the pasta according to package directions until al dente, then drain and rinse under cold water to cool.
Prepare the Salad: In a large bowl, combine the cooked pasta, diced apples, grapes, celery, walnuts, dried cranberries, and cheese.
Make the Dressing: In a small bowl, whisk together the Greek yogurt, mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth.
Combine and Chill: Pour the dressing over the salad and toss gently until everything is evenly coated. Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld. Give it a gentle stir before serving.

Notes

You can substitute the yogurt-mayo dressing with a poppy seed dressing for a sweeter twist.
For extra crunch, add a handful of sunflower seeds before serving.
This salad holds up well for a day or two in the fridge but is best served fresh.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: No-Cook
Cuisine: American