13 Fall Pasta Salad Recipes That Hold Up for Lunch

Fall pasta salad recipes live and die by two things: whether the dressing clings to the pasta and whether the vegetables hold their texture in the fridge. Short ridged shapes catch every bit of roasted squash, toasted nuts, and creamy dressing, while hearty greens like kale and cabbage stay crisp instead of wilting.

Start with the Roasted Butternut and Kale Pasta Salad for a classic fall dinner, or go for the Spicy Roasted Corn Pasta Salad when you want heat. The Warm Brown Butter Sage Pasta Salad works as a warm side dish, and the Make-Ahead Tortellini Pesto Pasta Salad is the one to pack for tomorrow’s lunch.

Which Fall Pasta Salad Should You Make?

Roasted Butternut and Kale Pasta Salad

This is the one I make when the squash pile at the market starts looking good. Roasting the squash until the edges catch brings out the sweetness that makes the maple dressing feel like fall.

Ingredients (makes 6 servings)

• Short ridged pasta, such as rotini: 360 g (4 cups dry)
• Butternut squash, peeled and cubed: 450 g (1 lb)
• Olive oil, divided: 80 ml (1/3 cup)
• Maple syrup: 2 tbsp
• Dijon mustard: 1 tbsp
• Apple cider vinegar: 2 tbsp
• Tuscan kale, stemmed and thinly sliced: 200 g (5 packed cups)
• Red onion, thinly sliced: 70 g (1/2 cup)
• Toasted pecans, roughly chopped: 80 g (3/4 cup)
• Salt and black pepper: to taste

Instructions

Step 1: Heat your oven to 425°F (220°C). Toss the 450 g (1 lb) butternut squash with 2 tbsp of the olive oil, 1/2 tsp salt, and a few grinds of black pepper. Roast for 22 to 25 minutes, turning once halfway, until the cubes are browned in spots and tender.

Step 2: Meanwhile, cook the 360 g (4 cups) rotini in a large pot of salted boiling water until just tender, about 10 minutes or a minute short of the package time. Drain the pasta and let it cool slightly on a sheet pan. You want it warm but not hot when the dressing goes on.

Step 3: While the pasta cooks, whisk the remaining 60 ml (1/4 cup) olive oil with the 2 tbsp maple syrup, 1 tbsp Dijon, and 2 tbsp cider vinegar in a small bowl. Season with 1/4 tsp salt and a pinch of black pepper. You are looking for a glossy dressing that tastes bright and a little sweet.

Step 4: Put the 200 g (5 packed cups) sliced kale and 70 g (1/2 cup) red onion in a big serving bowl. Drizzle 2 tbsp of the dressing over the kale and rub it with your hands for 30 seconds so the leaves soften and turn a deeper green.

Step 5: Add the drained pasta, roasted squash, and remaining dressing to the kale. Toss everything gently, then fold in the 80 g (3/4 cup) toasted pecans. Serve at room temperature with extra pecans on top if you like.

Creamy Turkey Bacon Ranch Pasta Salad

You know those ranch pasta salads that turn watery by day two? The Greek yogurt and mayonnaise base here stays thick, so the dressing actually coats the fusilli instead of sliding off.

Ingredients (makes 8 servings)

• Fusilli pasta: 450 g (1 lb)
• Turkey bacon: 8 slices
• Plain Greek yogurt: 170 g (3/4 cup)
• Mayonnaise: 80 g (1/3 cup)
• Whole milk: 60 ml (1/4 cup)
• Celery ribs, thinly sliced: 2
• Cherry tomatoes, halved: 300 g (2 cups)
• Sharp cheddar, small cubes: 120 g (1 cup)
• Fresh dill and chives, finely chopped: 5 tbsp total
• Garlic powder and onion powder, plus salt and black pepper: 1 tsp each powder, to taste

Instructions

Step 1: Cook the 8 slices turkey bacon in a wide skillet over medium heat until crisp, about 6 minutes for most brands. Drain on paper towels, then crumble or chop into small pieces once cool. You can save a few bigger pieces for the top.

Step 2: Meanwhile, boil the 450 g (1 lb) fusilli in well-salted water until just tender, about 11 minutes. Drain and rinse briefly under cold water so the pasta stops cooking. Shake off the extra water and set it aside to cool. You want it cool enough not to melt the cheddar later.

Step 3: In a large bowl, whisk the 170 g (3/4 cup) Greek yogurt, 80 g (1/3 cup) mayonnaise, 60 ml (1/4 cup) milk, the chopped dill and chives, and the 1 tsp each garlic and onion powder. Whisk in 1/2 tsp salt and a pinch of black pepper until smooth. You are after a thick dressing with no dry specks of spice.

Step 4: Fold the cooled pasta, crumbled turkey bacon, 2 sliced celery ribs, 300 g (2 cups) halved tomatoes, and 120 g (1 cup) cheddar cubes into the dressing. Stir gently until every piece is coated. You will see it look loose at first, but it sets up in the fridge.

Step 5: Cover the bowl and chill for at least 30 minutes so the flavors come together. You can leave it up to a day. Stir once before serving and taste for salt, then top with the reserved turkey bacon.

Balsamic Brussels Sprout and Pecan Pasta Salad

I like this one slightly warm from the oven, but it still holds up cold. Roasting the Brussels sprouts until they get deep brown edges makes the balsamic dressing taste rounder.

Ingredients (makes 4 servings)

• Orecchiette pasta: 300 g (3 cups dry)
• Brussels sprouts, trimmed and halved: 450 g (1 lb)
• Shallots, peeled and quartered: 3
• Olive oil, divided: 60 ml (1/4 cup)
• Balsamic vinegar: 3 tbsp
• Honey and Dijon mustard: 1 tbsp honey, 1 tsp mustard
• Dried cranberries: 60 g (1/2 cup)
• Toasted pecans: 70 g (3/4 cup)
• Parmesan, shaved: 40 g (1/2 cup)
• Salt and black pepper: to taste

Instructions

Step 1: Turn your oven to 425°F (220°C). Toss the 450 g (1 lb) halved Brussels sprouts and 3 quartered shallots with 2 tbsp of the olive oil, 1/2 tsp salt, and some black pepper. Roast for 20 minutes, stirring once, until the outer leaves are crispy and the centers are tender.

Step 2: While those roast, cook the 300 g (3 cups) orecchiette in salted boiling water until tender but still firm, about 10 minutes. Drain and run a little cold water over it to cool it down. You want the pasta at room temperature before the dressing goes on.

Step 3: In a jar, shake the remaining 2 tbsp olive oil with the 3 tbsp balsamic vinegar, 1 tbsp honey, and 1 tsp Dijon. Add a pinch of salt and black pepper, then shake again until it looks dark and glossy. You can emulsify it right in the jar.

Step 4: Put the pasta, roasted Brussels sprouts and shallots, 60 g (1/2 cup) dried cranberries, and 70 g (3/4 cup) pecans in a big bowl. Pour the dressing over everything and toss gently. You will see the sprouts soak up the balsamic.

Step 5: Shave the 40 g (1/2 cup) Parmesan over the top right before you serve it. Give the salad one last toss and pass more vinegar at the table if you like.

Apple Cheddar Chicken Pasta Salad

This is the one to make when you want a pasta salad that leans more lunchbox than side dish. The chicken makes it a full meal, and the apples stay crunchy if you cut them into larger pieces.

Ingredients (makes 6 servings)

• Rotini pasta: 360 g (4 cups dry)
• Cooked chicken breast, shredded: 300 g (2 cups)
• Crisp apples, cored and cut into matchsticks: 340 g (2 medium)
• Sharp cheddar, cut into small cubes: 120 g (1 cup)
• Celery ribs, thinly sliced: 2
• Toasted walnuts, roughly chopped: 60 g (1/2 cup)
• Plain Greek yogurt: 170 g (3/4 cup)
• Mayonnaise: 80 g (1/3 cup)
• Lemon juice, honey, and Dijon mustard: 2 tbsp lemon juice, 1 tbsp honey, 2 tsp mustard
• Salt and black pepper: to taste

Instructions

Step 1: Cook the 360 g (4 cups) rotini in salted water until just tender, about 9 minutes. Drain and rinse under cold water, then shake the colander so no extra water hides in the noodles. You want the pasta dry enough to hold the dressing.

Step 2: In a small bowl, stir the 170 g (3/4 cup) Greek yogurt, 80 g (1/3 cup) mayonnaise, 2 tbsp lemon juice, 1 tbsp honey, and 2 tsp Dijon until smooth. You can taste it now and add a pinch of salt and plenty of black pepper. The dressing should be sharp, not just creamy.

Step 3: Put the drained pasta, 300 g (2 cups) shredded chicken, 2 celery ribs, and 120 g (1 cup) cheddar cubes in a large bowl. Pour the dressing over them and fold until every bit is coated. Add the apples cut into matchsticks and 60 g (1/2 cup) toasted walnuts right before you fold one last time. The apples stay crunchy if you do not overmix.

Step 4: Chill the salad for 15 minutes, then give it one more stir. Serve cold, scooped onto plates or packed into containers, with extra walnuts on top if you kept some aside.

Warm Brown Butter Sage Pasta Salad

This one is warm, so it works next to roast chicken or as a lighter dinner on a chilly night. The mushrooms get deeply browned in brown butter, and the lemon at the end keeps the whole bowl from feeling heavy.

Ingredients (makes 4 servings)

• Radiatori or other short pasta: 300 g (3 cups dry)
• Unsalted butter: 115 g (1/2 cup)
• Fresh sage leaves: 16
• Cremini mushrooms, thickly sliced: 450 g (1 lb)
• Garlic cloves, thinly sliced: 3
• Vegetable stock: 120 ml (1/2 cup)
• Lemon juice: 2 tbsp
• Toasted hazelnuts, roughly chopped: 60 g (1/2 cup)
• Parmesan, grated: 40 g (1/2 cup)
• Salt and black pepper: to taste

Instructions

Step 1: Bring a pot of salted water to a boil and cook the 300 g (3 cups) radiatori until just al dente, about 9 minutes. Drain, saving 60 ml (1/4 cup) of the cooking water. You will use that starchy water to loosen the sauce.

Step 2: Melt the 115 g (1/2 cup) butter in a wide skillet over medium heat. When it foams, add the 16 sage leaves and let them crackle for 30 seconds. Scoop out the crisp leaves with a slotted spoon, leaving the butter in the pan, and you will smell that nutty brown butter scent.

Step 3: Add the 450 g (1 lb) mushrooms to the hot butter with 1/2 tsp salt. Cook for 8 to 10 minutes, stirring only every couple of minutes, until the mushrooms shrink and their edges turn deep brown. You want them almost crispy before the garlic goes in.

Step 4: Stir in the 3 sliced garlic cloves and cook for 1 minute, just until fragrant. Pour in the 120 ml (1/2 cup) vegetable stock, scraping up any browned bits from the bottom. You will see the stock sizzle and reduce by about half, which takes around 3 minutes.

Step 5: Add the drained pasta, 2 tbsp lemon juice, 40 g (1/2 cup) Parmesan, and the reserved 60 ml (1/4 cup) cooking water to the pan. Toss over low heat for 1 to 2 minutes until a light sauce clings to the noodles. You can add another spoon of water if it looks dry.

Step 6: Taste for salt and pepper one last time, and adjust if you need to. Serve the warm pasta in wide bowls, and scatter the crisp sage leaves and 60 g (1/2 cup) hazelnuts over the top.

Spicy Roasted Corn Pasta Salad

Bring this one when you want a fall cookout side that can stand up to grilled food. Roasting the corn and peppers first gives the creamy dressing a sweet, smoky backbone instead of just heat.

Ingredients (makes 8 servings)

• Penne pasta: 450 g (1 lb)
• Frozen corn, thawed: 400 g (3 cups)
• Red bell pepper, diced: 1
• Jalapeño, minced: 1
• Smoked chicken sausage, sliced: 300 g (10 oz)
• Mayonnaise: 120 g (1/2 cup)
• Sour cream: 120 g (1/2 cup)
• Lime juice: 2 tbsp
• Chipotle in adobo, smoked paprika, cumin, and salt: 1 tbsp, 1 tsp, 1/2 tsp, 1/2 tsp
• Fresh cilantro, chopped: 20 g (1/2 cup)

Instructions

Step 1: Heat your oven to 450°F (230°C). Spread the 400 g (3 cups) corn, 1 diced red bell pepper, and 1 minced jalapeño on a sheet pan and toss with a drizzle of neutral oil. Roast for 15 minutes, until the corn starts to brown at the edges.

Step 2: While the vegetables roast, cook the 300 g (10 oz) sliced chicken sausage in a dry skillet over medium heat for about 4 minutes per side. You want the slices deeply browned and a little firm. Transfer them to a plate.

Step 3: Boil the 450 g (1 lb) penne in salted water until just tender, about 10 minutes. Drain and rinse under cold water so the pasta cools down quickly. Let it sit in the colander while you make the dressing.

Step 4: In a large bowl, stir the 120 g (1/2 cup) mayonnaise, 120 g (1/2 cup) sour cream, 2 tbsp lime juice, 1 tbsp chipotle, 1 tsp smoked paprika, 1/2 tsp cumin, and 1/2 tsp salt. Taste for heat and add a little more chipotle if you like it fiery.

Step 5: Add the cooled pasta, roasted corn mix, browned sausage, and 20 g (1/2 cup) cilantro to the bowl. Fold everything together until the dressing turns a little pink from the chipotle. Serve at room temperature, or chill it for an hour if you want the flavors to meld.

Mushroom and Toasted Walnut Pasta Salad

This is my answer when I want something meaty without any meat. The mushrooms get a hard sear, the walnuts add crunch, and the balsamic stock dressing brings just enough tang to keep it interesting.

Ingredients (makes 6 servings)

• Gluten-free rotini: 340 g (3 cups dry)
• Cremini mushrooms, thickly sliced: 600 g (1.3 lb)
• Shallots, thinly sliced: 2
• Olive oil, divided: 80 ml (1/3 cup)
• Vegetable stock: 80 ml (1/3 cup)
• Balsamic vinegar plus Dijon mustard: 2 tbsp vinegar, 1 tsp mustard
• Baby spinach: 150 g (5 cups)
• Toasted walnuts: 70 g (3/4 cup)
• Parmesan, shaved: 40 g (1/2 cup)
• Salt and black pepper: to taste

Instructions

Step 1: Cook the 340 g (3 cups) gluten-free rotini in salted boiling water for 2 minutes less than the package says, because it will keep softening when it hits the warm mushrooms. Drain and rinse with cold water. You want the noodles slightly firm.

Step 2: Heat 2 tbsp of the olive oil in a large skillet over medium-high heat. Add the 600 g (1.3 lb) mushrooms and cook for 9 to 10 minutes, stirring every so often, until their liquid evaporates and the edges turn very brown. You will hear the pan go from steamy to sizzling.

Step 3: Push the mushrooms to one side and add the 2 sliced shallots. Cook for 2 minutes, then pour in the 80 ml (1/3 cup) vegetable stock and scrape up the browned bits. Let the stock reduce for 2 minutes, then turn off the heat. You want a little glossy liquid left in the pan.

Step 4: Whisk the remaining 2 tbsp olive oil with the 2 tbsp balsamic vinegar and 1 tsp Dijon in a small bowl. Season with 1/4 tsp salt and black pepper. You are looking for a dark, sharp dressing, not a syrupy one.

Step 5: Add the drained pasta, 150 g (5 cups) spinach, and 70 g (3/4 cup) walnuts to the warm mushroom pan. Pour the dressing over and toss until the spinach wilts slightly. Serve the salad warm, and you can shower the 40 g (1/2 cup) Parmesan over the top.

Pumpkin Goat Cheese Pasta Salad

This is a cold pasta salad that actually tastes like October. The pumpkin and goat cheese make a creamy, tangy dressing, and the pepitas give you a crunch that lasts.

Ingredients (makes 4 servings)

• Farfalle pasta: 300 g (3 cups dry)
• Pumpkin puree: 240 g (1 cup)
• Goat cheese, softened: 120 g (4 oz)
• Plain Greek yogurt: 80 g (1/3 cup)
• Lemon juice: 1 tbsp
• Honey: 1 tsp
• Fresh thyme leaves: 1 tbsp
• Dried cranberries: 60 g (1/2 cup)
• Toasted pepitas: 50 g (1/2 cup)
• Salt and black pepper: to taste

Instructions

Step 1: Cook the 300 g (3 cups) farfalle in salted boiling water until just tender, about 10 minutes. Drain and rinse under cold water until the pasta is cool. Shake it well so the dressing does not slide off later. You want the pasta cool and dry before it meets the dressing.

Step 2: In a food processor, blend the 240 g (1 cup) pumpkin puree, 120 g (4 oz) goat cheese, 80 g (1/3 cup) yogurt, 1 tbsp lemon juice, 1 tsp honey, and 1 tbsp thyme leaves until smooth. Stop and scrape the bowl once. You are after a thick, spoonable dressing.

Step 3: Scrape the dressing into a large serving bowl and season with 1/2 tsp salt and a few grinds of black pepper. Taste it now, because the goat cheese will mellow the pumpkin. You want it to taste lively, not flat.

Step 4: Add the cooled farfalle, 60 g (1/2 cup) dried cranberries, and 50 g (1/2 cup) pepitas to the bowl. Fold gently with a rubber spatula until every piece is coated. You will see the salad thicken as it sits.

Step 5: Cover the bowl and chill for 30 minutes, then stir once and taste again. You can serve it cold with a few extra pepitas and a small spoon of goat cheese crumbled over the top.

Air-Fried Broccoli and Chicken Pasta Salad

The air fryer gives the broccoli those charred edges that make cold broccoli taste lively, and it keeps the chicken juicy without a second pan. I use bow ties because the dressing hides in every fold.

Ingredients (makes 6 servings)

• Bow tie pasta: 360 g (4 cups dry)
• Chicken breast tenders: 450 g (1 lb)
• Broccoli florets: 400 g (5 cups)
• Olive oil, divided: 60 ml (1/4 cup)
• Garlic powder, smoked paprika, salt, and black pepper: 1 tsp, 1/2 tsp, to taste
• Cherry tomatoes, halved: 300 g (2 cups)
• Red onion, thinly sliced: 60 g (1/2 cup)
• Plain Greek yogurt: 120 g (1/2 cup)
• Tahini: 60 g (1/4 cup)
• Lemon juice and water: 3 tbsp lemon juice, 60 ml (1/4 cup) water

Instructions

Step 1: Heat your air fryer to 400°F (200°C). Toss the 450 g (1 lb) chicken tenders and 400 g (5 cups) broccoli florets with 2 tbsp of the olive oil, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and a pinch of black pepper.

Step 2: Air-fry the chicken and broccoli in a single layer for 8 minutes. Shake the basket or flip everything, then cook 5 more minutes, until the chicken reaches 165°F and the broccoli tips are dark and crisp. You can work in batches if your basket is small.

Step 3: While that cooks, boil the 360 g (4 cups) bow ties in salted water until tender, about 10 minutes. Drain and rinse under cold water, then set aside. You can let the pasta cool while the chicken gets a quick rest.

Step 4: In a small bowl, stir the 120 g (1/2 cup) yogurt, 60 g (1/4 cup) tahini, 3 tbsp lemon juice, 60 ml (1/4 cup) water, and the remaining 2 tbsp olive oil until smooth. Add a pinch of salt. If it seems too thick to pour, you can add one more spoon of water.

Step 5: Slice the chicken into strips and pile it in a large bowl with the pasta, broccoli, 300 g (2 cups) tomatoes, and 60 g (1/2 cup) red onion. Pour the dressing over and toss well. You can serve it slightly warm or chilled, and pass extra lemon at the table.

Cranberry Almond Crunch Pasta Salad

This one stays crisp for days, which makes it a good candidate for a desk packed lunch. The cabbage and carrots keep their bite, and the sesame ginger dressing tastes bright against the sweet cranberries.

Ingredients (makes 8 servings)

• Brown rice rotini: 360 g (4 cups dry)
• Red cabbage, thinly sliced: 200 g (3 cups)
• Carrots, grated: 150 g (1.5 cups)
• Edamame, shelled and thawed: 150 g (1 cup)
• Dried cranberries: 80 g (3/4 cup)
• Sliced almonds, toasted: 60 g (1/2 cup)
• Scallions, thinly sliced: 4
• Olive oil: 60 ml (1/4 cup)
• Rice vinegar and maple syrup: 60 ml (1/4 cup) vinegar, 2 tbsp syrup
• Toasted sesame oil, grated ginger, grated garlic, and salt: 1 tbsp oil, 1 tbsp ginger, 1 clove garlic, 1/2 tsp salt

Instructions

Step 1: Cook the 360 g (4 cups) brown rice rotini in salted boiling water until tender, about 9 minutes. Drain and rinse under cold water for a full minute so the noodles do not clump. You want them completely cool before adding the vegetables.

Step 2: In a small bowl, whisk the 60 ml (1/4 cup) olive oil, 60 ml (1/4 cup) rice vinegar, 2 tbsp maple syrup, 1 tbsp toasted sesame oil, 1 tbsp grated ginger, 1 grated garlic clove, and 1/2 tsp salt. You will see it look separated at first, then turn glossy.

Step 3: Put the 200 g (3 cups) cabbage, 150 g (1.5 cups) carrots, 150 g (1 cup) edamame, 80 g (3/4 cup) cranberries, 60 g (1/2 cup) almonds, and 4 scallions in a very large bowl. Toss them with your hands so the vegetables mix evenly.

Step 4: Add the cooled pasta to the vegetables and pour the dressing over everything. Toss with two big spoons until the cabbage turns slightly pink in spots. You can do this an hour ahead and the salad will only get better.

Step 5: Let the salad sit for 10 minutes so the rice noodles soak up the dressing. Stir once more and serve cold, with a few extra almonds and scallions scattered over if you have them.

Roasted Squash Pasta Salad Boats

This one turns the pasta salad into a centerpiece without making it fussy. The roasted squash halves act as a bowl, and the lemony orzo filling is bright enough to balance the sweet flesh.

Ingredients (makes 8 squash boats, about 4 servings)

• Acorn squashes, halved and seeded: 4
• Olive oil, divided: 80 ml (1/3 cup)
• Orzo pasta: 250 g (1 1/2 cups dry)
• Cooked chickpeas, drained and rinsed: 400 g (1 can)
• Baby spinach, roughly chopped: 100 g (4 cups)
• Feta, crumbled: 120 g (1 cup)
• Red onion, finely chopped: 60 g (1/2 cup)
• Lemon juice: 3 tbsp
• Fresh parsley, chopped: 20 g (1/2 cup)
• Salt and black pepper: to taste

Instructions

Step 1: Turn your oven to 425°F (220°C). Brush the cut sides of the 4 squash halves with 2 tbsp olive oil and season with 1/2 tsp salt and black pepper. Place them cut side down on a sheet pan and roast for 25 minutes, until a knife slides into the flesh easily.

Step 2: While the squash roasts, cook the 250 g (1 1/2 cups) orzo in salted boiling water until just tender, about 8 minutes. Drain and rinse under cold water, then shake out any water. You want the orzo cool enough to toss with the feta.

Step 3: In a small bowl, whisk the remaining 60 ml (1/4 cup) olive oil with the 3 tbsp lemon juice, 20 g (1/2 cup) parsley, 1/4 tsp salt, and a pinch of pepper. You are looking for a lemony, loose dressing.

Step 4: Put the drained orzo, 400 g (1 can) chickpeas, 100 g (4 cups) spinach, 120 g (1 cup) feta, and 60 g (1/2 cup) red onion in a large bowl. Pour the dressing over and fold carefully so the feta does not turn to paste. You will see the spinach soften as it sits.

Step 5: Flip the roasted squash halves cut side up and mound the orzo filling into each hollow. Serve warm, with extra feta and parsley over the top if you want a little more salt.

Smoky Chickpea and Red Pepper Pasta Salad

This vegan bowl gets its meaty weight from chickpeas that crisp up in smoked paprika. You can use jarred roasted red peppers, but I like them freshly charred for a little bitterness.

Ingredients (makes 6 servings)

• Rotini pasta: 360 g (4 cups dry)
• Cooked chickpeas, drained and rinsed: 480 g (2 cans)
• Red bell peppers: 3
• Olive oil, divided: 80 ml (1/3 cup)
• Apple cider vinegar: 3 tbsp
• Smoked paprika, cumin, salt, and black pepper: 2 tsp paprika, 1 tsp cumin, to taste
• Lemon juice: 2 tbsp
• Garlic clove, grated: 1
• Fresh parsley, chopped: 20 g (1/2 cup)

Instructions

Step 1: Heat a grill pan or cast iron skillet over high heat. Char the 3 red bell peppers, turning with tongs, until the skins are blackened in spots, about 10 minutes total. Put them in a bowl and cover with a plate for 5 minutes; you can peel the skins off easily after they steam.

Step 2: While the peppers steam, cook the 360 g (4 cups) rotini in salted boiling water until just tender, about 9 minutes. Drain and rinse under cold water. You want the pasta entirely cool so the chickpeas stay crisp.

Step 3: Dry the 480 g (2 cans) chickpeas on paper towels, then toss them with 2 tbsp of the olive oil, 2 tsp smoked paprika, 1 tsp cumin, 1/2 tsp salt, and black pepper. Heat a large skillet over medium-high and fry the chickpeas for 6 to 8 minutes, shaking the pan. You will see them turn crackly and browned.

Step 4: Peel the peppers, remove the stems, and slice them into strips. In a small bowl, stir the remaining 60 ml (1/4 cup) olive oil with the 3 tbsp apple cider vinegar, 2 tbsp lemon juice, and 1 grated garlic clove. Season with a pinch of salt, but you can taste and adjust.

Step 5: Tip the cooled pasta into a large bowl, add the crisp chickpeas, pepper strips, and 20 g (1/2 cup) parsley. Pour the dressing over and toss well. Serve at room temperature with extra smoked paprika on top if you like.

Make-Ahead Tortellini Pesto Pasta Salad

This is the one you make on Sunday and pull from the fridge all week. The tortellini holds up better than long pasta, and the pesto dressing keeps things from drying out as the salad sits.

Ingredients (makes 10 servings)

• Cheese tortellini: 700 g (1.5 lb)
• Basil pesto: 180 g (3/4 cup)
• Mayonnaise: 80 g (1/3 cup)
• Plain Greek yogurt: 80 g (1/3 cup)
• Lemon juice: 2 tbsp
• Baby spinach: 150 g (5 cups)
• Cherry tomatoes, halved: 400 g (3 cups)
• Mozzarella pearls, drained: 250 g (2 cups)
• Toasted pine nuts: 60 g (1/2 cup)
• Salt and black pepper: to taste

Instructions

Step 1: Cook the 700 g (1.5 lb) tortellini in salted boiling water according to the package, usually 5 to 7 minutes. Drain and rinse briefly under cold water to stop the cooking. You want them cool but not waterlogged.

Step 2: In a large bowl, stir the 180 g (3/4 cup) pesto, 80 g (1/3 cup) mayonnaise, 80 g (1/3 cup) yogurt, and 2 tbsp lemon juice until smooth. Add 1/2 tsp salt and a few grinds of black pepper. You are looking for a loose but not runny dressing.

Step 3: Add the cooled tortellini, 150 g (5 cups) spinach, 400 g (3 cups) tomatoes, and 250 g (2 cups) mozzarella pearls to the bowl. Fold everything together gently so you do not split the tortellini.

Step 4: Let the salad sit for 15 minutes at room temperature, then fold in the 60 g (1/2 cup) pine nuts. Taste and add a little more lemon juice if the flavors feel flat. You can stop here or pack it into containers.

Step 5: Cover the bowl and refrigerate for at least 2 hours, or up to 3 days. Stir once before serving, and you can pile the salad onto plates with extra pine nuts and a few torn spinach leaves on top.

The biggest trick across all these fall pasta salads is to salt the pasta water generously and toss the drained pasta with a little dressing while it is still warm. Warm pasta absorbs seasoning instead of just carrying it on the outside.

Pick the one that matches what you have in the fridge tonight and make a little extra. These hold up well for tomorrow’s lunch.