Fall Tortellini Pasta Salad

Fall Tortellini Pasta Salad is sweet and savory. Filled with fall flavors, it makes a festive side dish for Thanksgiving and holiday parties.

Fall Pasta Salad

This Fall Pasta Salad is filled with healthy seasonal ingredients, including apples, cranberries, and pumpkin seeds, that give it a festive autumn vibe. The ingredients are simple, but the combination creates some complex flavors and textures that make it unique and fun! 

Fun foods with lots of color are perfect for the holiday season. This colorful tortellini pasta salad is also quick and easy to make. It’s a great make-ahead appetizer or side dish for Thanksgiving and holiday parties. Any leftovers you have make a great vegetarian lunch as well! However you decide to serve it, this fall tortellini pasta salad is sure to be a unique addition to your recipe box. I hope that you enjoy!

Fall Flavors

More fall flavors to spice up your season!

• Sweet Potato Tacos
• Pumpkin Fettuccine Alfredo
• Cinnamon Honey Nut Granola
• Pumpkin Hummus
• Healthy Oatmeal Muffins
• Pumpkin Bread
• Creamy Mushroom Pasta
• Mini Pumpkin Cheesecakes
• Slow Cooker Herb Turkey 
• Turkey Sausage Gravy
• Pear Salad with Honey Balsamic
• Walnut Crusted Pork Chops
• Pear Bread
• Bella Brandy Cream Chicken
• Turkey Chili
• Baked Pears with Honey Walnut Goat Cheese
• Easy Cheddar Biscuits
• Spaghetti Squash Boats

Fall Pasta Salad Ingredients

This pasta salad has a beautiful combination of fall harvest ingredients!

• tortellini – I used 3 cheese tortellini, but you can use the pasta of your choice.
• apples – chopped into small, bite-sized pieces – I used Fuji apples.
• dried cranberries 
• pepitas – shelled pumpkin seeds or if you want to add some heat, try these Chili Lime Pepitas!
• peas
• lemon juice
• poppy seed dressing or dressing of your choice – I used a store-bought lite poppy seed dressing.

Optional: 

• salt and pepper – to taste
• Maple Bourbon Pecans – chopped. This is one of my fall favorites!

How to make a Fall Tortellini Pasta Salad

First, boil the tortellini according to the package instructions. Do not overcook your pasta, you want it to be “al dente”. While the pasta is cooking, cook the frozen peas. Once the tortellini and peas are finished cooking, drain them and run them under cold water for 1 – 2 minutes. Add the cooled tortellini and peas to a large bowl, preferably one with a lid.

Next, wash and chop your apples, then sprinkle them with 1 tablespoon of lemon juice. Now add the chopped apples, dried cranberries and pumpkin seeds to the bowl with the tortellini and peas. Add the dressing and stir to combine all ingredients until evenly coated. Add any additional dressing and/or salt and pepper to your personal preference and mix well.

Cover the bowl and refrigerate for 2 hours or until you are ready to serve. Give it a good stir before serving.

(This recipe was originally posted on November 5th, 2018, but has been updated with a new recipe card.)

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