Ever served a pasta salad that fell flat? This fall pasta salad with smoky gouda and bacon will rescue your table from bland bites.
Fall pasta salad dinners are for when you want comfort food, but you still wanna eat something kinda fresh. Let’s be real, not everyone’s dying to eat a hot, boring plate of spaghetti every night once the leaves start dropping. Maybe it’s just me, but I crave smoky stuff in autumn, plus something a little creamy.
Trouble is, half the recipes online are fussy, and they don’t even tell you how to keep the pasta from drying out. If that sounds like your life right now, oh man, stay with me. Feel free to check out my favorite cozy recipes like this baked mac and cheese for weeknight dinners or maybe a creative salad full of fall flavors if you get bored with the same old meals.
Why this fall pasta salad with smoked gouda and bacon stands out tonight
I’ll say this straight out: not all pasta salads are the same, especially not in the fall. Most are kind of bland, limp, and cold which, honestly, is a crime if you ask me. My autumn pasta salad with smoked gouda and bacon fixes all that. You get chewy noodles, crispy bacon, and, wow, those nuggets of smoky gouda swirling through every bite? It basically tastes like you went out to a five-star restaurant, but you’re actually wearing pajamas.
What makes it really slap, though? The mix of sweet roasted veggies, tangy maple Dijon dressing, and just the right amount of crunchy nuts or seeds sprinkled on top. It hits all the right buttons creamy, salty, a little sweet, and still satisfyingly hearty. One more thing: it’s actually easy to make ahead, which means you’ll never face a bowl of sad, dry noodles. You can even bring it to a tailgate and not be embarrassed (I’ve done it instant hit).
Key ingredients and exact US measurements for consistent results tonight
A lot of “throw together” pasta salads don’t give you real measurements, but I can’t stand when a dish swings way salty or bland. Here’s what you need for this autumn pasta salad with smoked gouda and bacon, and nothing complicated:
- Pasta: 12 ounces (rotini, farfalle, or penne work best)
- Smoked gouda: 6 ounces, diced small (don’t skimp here!)
- Bacon: 6 slices, cooked crispy and crumbled
- Butternut squash: 2 cups, peeled and cubed
- Brussels sprouts: 1 heaping cup, chopped
- Red onion: Half, sliced thin
- Baby spinach: 2 cups, fresh
- Walnuts or pepitas: About 1/3 cup for crunch
- Olive oil: For roasting, about 2 tablespoons
Maple Dijon Dressing:
- Olive oil: 1/4 cup
- Dijon mustard: 2 tablespoons
- Maple syrup: 2 tablespoons
- Apple cider vinegar: 2 tablespoons
- Salt and black pepper, to taste
Seriously, just grab everything from one run to the grocery store and you’re golden.
Best pasta shapes and roasting veggies for texture and flavor tonight tonight
Listen, the kind of pasta you use is almost as important as the sauce. I used to grab elbows or whatever was around, but those just turn mushy. Rotini, penne, or farfalle catch the dressing way better. They have curves and holes so nothing slides off, you know?
As for veggies roasting is everything in this fall pasta salad. If you skip roasting, you’ll just get steamed sadness. Butternut squash gets super sweet in the oven, and Brussels sprouts take on this nutty crisp edge. Toss them with olive oil, salt, and pepper, and roast at 425 F for about 22 minutes. Watch baseball, scroll TikTok, whatever just don’t burn ’em.
(Actually, if the onions get a bit charred on the edges, all the better. Loads of flavor. That’s always my favorite bite.)
Toss those hot roasted veggies right into your pasta salad while they’re still warm. Doesn’t matter if the spinach wilts a bit, actually that’s kinda the magic. Everything melds together in the best way. Trust.
Maple Dijon dressing that ties smoky, salty, and sweet notes together tonight
Now, about the sauce don’t skip this. Store-bought dressings are okay in a pinch, but honestly, they can taste a bit…fake, or too oily. This maple Dijon number is super easy and keeps everything bright and tangy.
Just whisk together olive oil, Dijon mustard, maple syrup, and apple cider vinegar. Salt and pepper to your taste. If you think it’s too sharp, add another drizzle of maple syrup. If it tastes dull, go for a pinch more salt. Drizzle it over the still-warm ingredients so everything soaks up that flavor. Just… trust me, it clings better this way.
Don’t be scared to lick the bowl after mixing, either. (I do. Not sorry.)
How to assemble ahead and keep every bite creamy and crunchy tonight tonight
Nobody wants a soggy pasta salad at the potluck. Learned this the hard way once, I made it too early, and the bacon was basically rubber bands. Keep crunchy stuff (like bacon and nuts) separate, and toss everything together just before you serve.
If you’re making the autumn pasta salad for meal prep, store veggies and pasta together with half the dressing. Add spinach, cheese, nuts, and extra dressing right before serving. Creaminess? Still there. Crunch? Intact. Seriously, it’s not rocket science, but it feels like a magic trick when people actually ask for seconds.
Also, taste before serving. Sometimes cold pasta needs a pinch more salt.
Easy variations for vegetarian, gluten-free, or extra protein tonight tonight
Okay, so you’re cooking for picky people or a friend with a random allergy (who isn’t these days?). You can easily tweak this autumn pasta salad:
- Swap bacon for roasted chickpeas or tempeh bacon for a vegetarian version
- Try gluten-free pasta if needed (just rinse with cold water after cooking, or else it gets super sticky)
- Want extra protein? Toss in grilled chicken, or even some shredded rotisserie turkey if you have leftovers
- Not a walnut fan? Toasted pepitas or sunflower seeds work in a pinch
And if you hate gouda (couldn’t be me), sharp cheddar will do. That’s actually my cousin’s favorite twist for this same pasta salad. Experiment; nobody will call the food police.
Serving ideas for tailgates, weeknights, and holiday potlucks tonight tonight
Quick hits for how you can serve this autumn pasta salad so you look like the MVP of the party (or just a weeknight hero):
- Prep in advance, pack in a cooler, and bring to your next tailgate pairs great with cider.
- Set out with mini forks for an easy appetizer at the next Friendsgiving.
- Add a scoop on top of mixed greens and call it lunch the next day.
- Stash leftovers in single-serve containers for grab-and-go work lunches, too.
You basically can’t mess this up. Unless you forget the bacon… then, yeah, that’s a crime.
Common Questions
How do you keep this autumn pasta salad from getting dry?
Toss the cooked pasta and warm veggies with some dressing right away, even before everything cools. This keeps it moist and flavorful.
What’s the best way to store leftovers?
Fridge in an airtight container, bacon and nuts on the side if you want max crunch. Add an extra splash of dressing before eating.
Can I swap in different cheese or meat?
Totally. Any smoky cheese (like cheddar or fontina) works. Even ham or smoked turkey is awesome in this autumn pasta salad.
Is this salad good cold or should it be room temp?
Honestly, both. I eat it straight from the fridge, but if you want max flavor, let it warm a bit on the counter.
Can you freeze pasta salad?
I wouldn’t. It turns weirdly mushy after thawing. Better to eat within 3-4 days.
Gather, Share, and Dig In
If you’ve never thought of pasta salad as fall food, this autumn pasta salad with smoked gouda and bacon might just change your mind (and your dinner routine). It mixes smoky, sweet, and salty in a way that’s easy enough for a hectic weeknight but impressive enough for your next potluck. For even more inspiration, I’m a big fan of Fall Pasta Salad – A Paige of Positivity since they really know their flavors. And if you make it, you better let me know if everyone loved it as much as my friends do!
Autumn Pasta Salad with Smoked Gouda and Bacon
Ingredients
Pasta and Main Ingredients
- 12 oz rotini, farfalle, or penne pasta Use the best shape to catch the dressing.
- 6 oz smoked gouda, diced small Don’t skimp on the gouda!
- 6 slices bacon, cooked crispy and crumbled For a vegetarian version, consider roasted chickpeas or tempeh bacon.
- 2 cups butternut squash, peeled and cubed Roast for maximum sweetness.
- 1 heaping cup Brussels sprouts, chopped Roasting gives a nutty flavor.
- 0.5 ea red onion, sliced thin Charred edges add flavor.
- 2 cups baby spinach, fresh Add just before serving.
- 1/3 cup walnuts or pepitas For crunch.
- 2 tbsp olive oil For roasting vegetables.
Maple Dijon Dressing
- 1/4 cup olive oil
- 2 tbsp Dijon mustard
- 2 tbsp maple syrup
- 2 tbsp apple cider vinegar
- to taste salt and black pepper
Instructions
Roast the Vegetables
- Preheat the oven to 425°F (220°C). Toss butternut squash and Brussels sprouts with olive oil, salt, and pepper, and roast for about 22 minutes until tender and caramelized.
Cook the Pasta
- While the vegetables are roasting, cook the pasta according to package instructions. Drain and set aside.
Prepare the Dressing
- In a small bowl, whisk together olive oil, Dijon mustard, maple syrup, apple cider vinegar, salt, and pepper.
Combine Ingredients
- In a large bowl, toss the warm roasted vegetables with the cooked pasta and dressing, allowing the spinach to wilt slightly.
- Add the smoked gouda and crumbled bacon, and toss lightly.
- Serve immediately or chill until ready to serve.
Notes
Nutrition
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