17 Pennsylvania Pasta Salads Inspired By Autumn Harvest Flavors
The autumn harvest table is a joyous sight, brimming with rich flavors and colors. But let’s be honest – sometimes, after all the roasting and baking, you need a versatile, make-ahead dish that truly shines, whether it’s for a busy weeknight, a family potluck, or a beautiful holiday spread.
Enter the humble (yet mighty!) pasta salad. Forget everything you thought you knew, because we’ve reimagined this classic with a distinctly Pennsylvanian autumn twist.
We’re thrilled to present 17 unique Pasta Salads, each bursting with the fresh, comforting flavors of our local harvest. Your fall entertaining just got a whole lot easier – and tastier!
1. Roasted Butternut Squash & Sage Pasta Salad
Golden cubes of butternut squash caramelize in the oven, developing deep, sweet notes that perfectly complement the earthy aroma of crispy sage leaves. The warm squash gets tossed with al dente farfalle pasta, creating little bow-tie pockets that catch the maple vinaigrette.
The contrast between the soft, sweet squash and the slight crunch of the pasta edges creates a textural wonderland in each bite. A handful of toasted pumpkin seeds adds necessary crunch.
I first made this for a potluck at my son’s school harvest festival, and now the PTA specifically requests it every year when the first butternut squashes appear at our local farmers market.
2. Apple Cheddar Pasta Salad
Crisp Pennsylvania apples bring sweet-tart crunch to this crowd-pleasing pasta salad. Cubes of sharp cheddar provide creamy pockets of savory richness that balance the fruit’s brightness.
Elbow macaroni creates the perfect foundation, with its curved shape capturing the cider-mustard dressing.
Red onion slivers add a gentle bite while fresh parsley brightens the whole dish. The dressing combines apple cider, whole grain mustard, and a touch of honey.
This salad works equally well alongside grilled sausages or as a standalone lunch option. For best results, use firm apple varieties like Honeycrisp or Granny Smith that hold their shape without browning too quickly.
3. Pumpkin & Goat Cheese Penne Salad
Chunks of roasted sugar pumpkin deliver autumn’s signature flavor in this sophisticated pasta creation. The natural sweetness of the pumpkin finds its perfect counterpoint in tangy goat cheese crumbles that melt slightly when tossed with warm penne.
Toasted pecans contribute essential crunch and nutty depth, while a light balsamic glaze adds sweet-tart complexity. Fresh thyme leaves scattered throughout provide earthy aromatic notes that elevate the entire dish.
My grandmother first made this for Thanksgiving when I was ten, using pumpkins we’d grown in her backyard garden. Now I make it every October with locally grown sugar pumpkins from Lancaster County farms, keeping her tradition alive while supporting Pennsylvania agriculture.
4. Brussels Sprout & Cranberry Orzo Salad
Shaved Brussels sprouts roasted until their edges caramelize create a nutty-sweet base for this distinctive pasta salad. The tiny rice-shaped orzo pasta provides the perfect delicate texture to support these robust fall flavors. Ruby-red dried cranberries dot the landscape with bursts of tangy sweetness.
Toasted sunflower seeds contribute essential crunch and nutritional punch. A light lemon-olive oil dressing brings brightness, cutting through the richness of the roasted vegetables.
The combination creates a stunning visual presentation with its contrasting colors and textures. This salad tastes even better after resting overnight, as the orzo absorbs the dressing and the flavors meld beautifully. Serve at room temperature for the fullest flavor experience.
5. Kielbasa & Sauerkraut Pasta Salad
Honoring Pennsylvania’s rich Polish heritage, this hearty pasta salad combines smoky kielbasa with tangy sauerkraut for a bold flavor experience. Chunks of the traditional smoked sausage provide savory depth while the fermented cabbage delivers bright acidity and probiotic benefits. Rotini pasta’s spirals capture the zesty mustard vinaigrette in their twists.
Sweet red bell pepper and caraway seeds add color and aromatic notes that complement the sauerkraut perfectly. This robust combination satisfies as a complete meal rather than a side dish.
The flavors transport me back to my childhood visits to Pittsburgh’s Polish Hill neighborhood, where my uncle would take me to sample authentic Eastern European cuisine. Those memories inspired this unique fusion of Old World flavors in pasta salad form.
6. Amish Ham & Egg Noodle Salad
Wide, ribbon-like egg noodles form the foundation of this Pennsylvania Dutch-inspired comfort food. The rich, slightly yellow pasta provides the perfect backdrop for diced ham, sweet peas, and finely chopped celery.
A creamy dressing made with mayonnaise, sour cream, and a touch of apple cider vinegar brings everything together. Fresh dill and green onions add bright notes that prevent the dish from becoming too heavy.
The balance of creamy, savory, and fresh elements makes this a versatile side dish. Serve it alongside roasted chicken or bring it to autumn gatherings where a taste of Pennsylvania heritage is always welcome.
7. Pumpkin Seed & Roasted Corn Pasta Salad
Sweet kernels of roasted corn pop with golden color against the twisted gemelli pasta in this Southwestern-inspired autumn creation. Toasted pepitas (pumpkin seeds) provide satisfying crunch and nutty flavor that complements the natural sweetness of the corn.
Red bell pepper and black beans add color, texture, and protein to make this a complete meal option. Fresh cilantro brightens the entire dish with herbaceous notes.
When corn season winds down at our local farmers market, I buy extra ears specifically to make this salad. After roasting the corn on our grill, the charred kernels add a dimension of flavor that frozen corn simply can’t match.
8. Sweet Potato & Maple Walnut Pasta Salad
Cubes of sweet potato roasted until caramelized create jewel-like orange gems throughout this autumnal pasta creation. The natural sweetness of the potatoes pairs beautifully with the ear-shaped orecchiette pasta that catches the maple-balsamic dressing in its curves.
Thin ribbons of fresh spinach provide color contrast, nutritional value, and a slight earthy note. Dried cranberries contribute chewy texture and tart flavor bursts that balance the overall sweetness.
This pasta salad transitions seamlessly from warm to room temperature, making it perfect for buffet-style serving. The combination of sweet, savory, and nutty flavors creates a complex taste experience that celebrates Pennsylvania’s fall harvest bounty without requiring complicated techniques.
9. Roasted Beet & Feta Penne Salad
Jewel-toned roasted beets stain this pasta salad with their dramatic ruby hue, creating a visually stunning dish. Their natural earthiness finds perfect balance in the briny, creamy feta cheese crumbles scattered throughout. Peppery arugula adds fresh green notes and slight bitterness that cuts through the richness.
The vinaigrette, made with Pennsylvania-produced vinegar, provides tangy counterpoint to the sweet beets. Toasted pistachios contribute unexpected crunch and nutty flavor that elevates the entire composition.
It always reminds me of my first visit to the Bloomsburg Fair, where a local farmer sold the most incredible variety of heirloom beets. The candy-striped Chioggia beets make a particularly beautiful version if you can find them at your local farmers market.
10. Turkey & Cranberry Pasta Salad
Tender chunks of roast turkey transform leftover holiday meat into a refreshing pasta salad perfect for post-Thanksgiving meals. The bow-tie pasta creates festive shapes that catch the creamy poppy seed dressing in their crevices.
Dried cranberries provide sweet-tart bursts that echo traditional holiday flavors. Crisp celery and red onion add necessary crunch and savory depth.
Toasted pecans contribute nutty richness and additional texture contrast. The dressing’s slight sweetness ties all elements together without overwhelming. For best flavor, allow the salad to rest for at least an hour before serving so the pasta absorbs the dressing.
11. Mushroom & Thyme Pasta Salad
Pennsylvania’s rich mushroom-growing heritage shines in this earthy, aromatic pasta creation. A medley of roasted mushrooms creates a meaty, umami-rich base that pairs perfectly with spiral fusilli pasta.
Fresh thyme leaves scattered throughout provide herbaceous notes that enhance the mushrooms’ natural flavors. Shaved parmesan adds salty, nutty dimension while a simple olive oil and balsamic dressing ties everything together.
Finely chopped shallots contribute gentle allium notes without overpowering the delicate mushrooms. Kennett Square, the mushroom capital of America, produces over a million pounds of mushrooms daily. I discovered this recipe after visiting their famous Mushroom Festival last fall!
12. Pumpkin Ravioli Salad With Brown Butter Dressing
Store-bought pumpkin-filled ravioli transform into an elegant cold pasta salad with minimal effort. The orange-hued pasta pockets, cooked until just tender and then chilled, provide sweet squash flavor in every bite.
A sophisticated brown butter vinaigrette, infused with fresh sage leaves, creates a nutty, aromatic coating. Toasted hazelnuts add essential crunch and complementary flavor notes. Fresh baby spinach leaves provide color contrast and nutritional balance.
Thin shavings of aged pecorino cheese contribute salty, complex flavor. The ravioli should remain slightly firm when cooked to prevent them from falling apart when tossed with the other ingredients.
13. Pecan & Apple Cider Macaroni Salad
Classic elbow macaroni receives an autumnal makeover with the addition of Pennsylvania apple orchard flavors. The pasta provides a neutral canvas for the sweet-tart apple cider dressing made with local cider reduced to concentrate its flavor.
Toasted pecans contribute essential crunch and rich, buttery notes that complement the fruit elements. Thin apple slices, tossed in lemon juice to prevent browning, add fresh crispness and natural sweetness.
Dried cherries provide chewy texture and tart contrast. Finely chopped celery adds subtle crunch and savory balance. I created this recipe after apple picking with my kids at Weaver’s Orchard in Berks County.
14. Cabbage & Carrot Amish Pasta Slaw
This unique hybrid combines the best elements of traditional Amish coleslaw with pasta salad for a crowd-pleasing side dish. Shredded green cabbage and carrots provide classic slaw crunch and color.
Small elbow macaroni adds heartiness and comforting texture that transforms the dish into something more substantial. The creamy dressing features both mayonnaise and sour cream, balanced with a splash of apple cider vinegar for tanginess.
Celery seeds add distinctive aromatic notes familiar in Pennsylvania Dutch cooking. Sweet onion provides gentle allium flavor without overwhelming. For best results, allow the flavors to meld for several hours before serving.
15. Pear & Blue Cheese Rotini Pasta Salad
Juicy pear chunks provide unexpected sweetness and delicate texture in this sophisticated pasta creation. The spiral rotini catches the maple-Dijon dressing in its twists, ensuring flavorful bites throughout.
Bold blue cheese crumbles deliver salty, tangy counterpoints to the fruit’s gentle sweetness. Candied pecans add satisfying crunch and another layer of sweetness with spicy undertones. Baby arugula contributes peppery notes and fresh green color that brightens the entire dish.
Red onion, soaked briefly in ice water to tame its sharpness, provides subtle allium flavor. The combination of fruit, cheese, nuts, and pasta creates a balanced meal that satisfies without feeling heavy.
16. Pumpkin Ale Pasta Salad
Pennsylvania craft brewing traditions inspire this unique pasta salad featuring a cold pumpkin ale-cheddar sauce coating each piece of pasta. The rich, malty notes of the seasonal beer create depth while sharp cheddar provides creamy texture and savory punch.
Roasted shallots add sweet caramelized flavor throughout. Sage and thyme contribute aromatic elements that complement the pumpkin ale’s spice profile. Toasted pumpkin seeds provide essential crunch and visual appeal.
After visiting Victory Brewing’s taproom last October and sampling their seasonal pumpkin ale, I was inspired to incorporate those flavors into unexpected dishes. It became an instant hit at our neighborhood block party!
17. Apple Butter & Sharp Cheddar Pasta Salad
This uniquely Pennsylvanian combination showcases our state’s apple harvest in concentrated butter form. The sweet-spiced apple butter creates a glossy glaze that coats the corkscrew cavatappi pasta, providing warm cinnamon and clove notes in every bite.
Sharp cheddar cubes deliver savory, tangy counterpoints that balance the sweetness perfectly. Fresh celery adds necessary crunch and clean flavor that cuts through the richness. Toasted walnuts contribute additional texture and earthy notes.
The Lancaster Central Market, America’s oldest continuously operating farmers market, inspired this recipe during my last visit. After purchasing locally made apple butter and raw milk cheddar from Amish vendors, this unexpected combination was born in my kitchen that same evening.