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If you are looking for a fall inspired salad this Fall Orzo Pasta Salad is the perfect salad to try. It mixes orzo with butternut squash, dried cranberries, pomegranate seeds, goat cheese, pumpkin seeds with a light honey vinaigrette. This is a great side dish to bring to the holidays or meal-prep for the week ahead!
Many of you love orzo recipes as much as I do. In the summer months I often make this Summer Orzo Pasta Salad to bring to bbqs, parties and also make it for meal-prep. It is one of my most popular recipes and for good reason.
As fall came this year I decided it was time to share a Fall Orzo Pasta Salad using seasonal produce for the fall season. It mixes orzo pasta with sweet butternut squash, sweet dried cranberries, pomegranate seeds, creamy goat cheese, arugula and pumpkin seeds. It is finished off with a light red wine vinegar dressing mixed with warm cinnamon and honey.
If you are looking for a nice side dish or salad to serve at the holidays this is a great one to make. It is not only an easy salad to put together, it also looks beautiful on a holiday table.
If you like orzo salad recipes you also might like this Arugula Orzo Salad, Tomato Feta Orzo Salad, Greek Orzo Pasta Salad or this Caprese Orzo Pasta Salad. Some other orzo recipes you might like are this Lemon Orzo Recipe, Lemon Chicken Orzo, Lemon Chicken Orzo Soup or this Mediterranean Orzo Pasta Recipe.
Why We Love this Fall Harvest Pasta Salad
You will love the flavors of fall in this salad. Here is why we love this salad:
• Great for a Crowd: This salad can serve between 8-10 people. It makes enough for a large crowd, like at Thanksgiving or Christmas or also works great for meal prep for the week ahead.
• Perfect for the Holiday: If you need a holiday side dish this is the recipe for you! It mixes all of the fall flavors we love like squash, dried cranberries, pumpkin seeds and pomegranate seeds. The textures and flavors work so well together!
•Hearty but Light: This vegetarian salad is hearty and filling but also light. The orzo gives you the satisfying pasta texture while feeling filling but light.
Recipe Ingredients
See full list of ingredients with exact measurements in recipe card below.
- orzo: small orzo pasta is used in this salad. I like how it is small and compliments the other ingredients and lets them shine while adding that pasta texture. Make sure to run the cooked orzo under cold water after cooking to stop the cooking process.
- butternut squash: sweet butternut squash is cubed and roasted with cinnamon. Let it cool before adding it to the salad.
- goat cheese: creamy crumbled goat cheese is the perfect addition. To prevent the cheese from becoming too soft, make sure to let the orzo and squash cool first before adding the cheese in.
- dried fruit: the dried cranberries pair so nicely with the squash to add sweetness.
- pomegranate: crunchy, sweet pomegranate arils are the perfect crunch added to this salad. You can buy already prepped pomegranate seeds or you can buy a pomegranate and take the seeds out yourself.
- pumpkin seeds: crunchy, salty pumpkin seeds (or pepitas) add texture to this salad. You can skip them if you want a nut-free salad.
- dressing: the light dressing mixes together olive oil, red wine vinegar, honey and cinnamon to create a warm flavor.
Recipe Variations
- add dried fruits: try adding in additional dried fruits like raisins, apricots or even figs.
- other ingredients: some other nice options to add are Quick Pickled Red Onions, capers, brussels sprouts, sweet potatoes, apples, sun-dried tomatoes, carrots, roasted red peppers, cabbage or these Roasted Chickpeas.
- balance the arugula: add additional greens with the arugula like kale, spinach or a mixed greens blend.
- pasta: small or medium pastas work nicely in this salad. Try fusilli, penne, bowties, cavatappi or macaroni.
- grains: skip the orzo and use a grain like couscous, farro, bulgur wheat or quinoa.
- Spices: spice this salad up with a sprinkle of za’atar, sumac, nutmeg or cinnamon.
Step-by-Step Instructions
Step 1: Cook Orzo: Preheat the oven to 350 degrees F. Cook the orzo according to the package. Let cool completely or run under cold water until cooled. Set aside.
Step 2: Roast Squash: Add the butternut squash to a medium mixing bowl. Add in the 2 teaspoons olive oil, salt, pepper and cinnamon and mix well. Spread the butternut squash on a baking sheet. Bake the squash for 20-30 minutes, stirring occasionally, until the squash is tender.
Step 3: Cool Squash: Remove the squash once done roasting and set aside to cool off.
Step 4: Create Salad: In a large mixing bowl or salad bowl combine the cooled pasta, squash, goat cheese crumbles, cranberries, pomegranate, red onion, pumpkin seeds and toss. Add the arugula and mix it in.
Step 5: Create Dressing: In a mason jar or salad dressing container whisk together the red wine vinegar, lemon juice, honey, salt, pepper, cinnamon and extra virgin oil.
Step 6: Add Dressing: Pour half of the dressing on the orzo salad and lightly toss.
Step 7: Serve: If serving immediately add more dressing if you feel like the salad needs it. Otherwise refrigerate the remaining half of the dressing and the salad. When ready to serve add the remaining dressing and toss.
Recipe Tip: You can easily prep this autumn pasta salad salad ahead of time. Roast the squash, create the dressing and cook the orzo and store in the fridge. You can quickly mix all of the salad ingredients when you are ready to serve for easy lunches or dinners.
Storage Instructions
- Store the leftovers in an airtight container in the fridge for up to 5 days. When you go to serve it again you might want to add more dressing in and remix the salad. The orzo tends to soak up the dressing when it sits.
Recipe FAQ
This recipe makes an orzo salad that is large enough for a big group. If you don’t want a huge batch then cut the recipe in half. Also, for the salad dressing the recipe will make about half of a quart size mason jar of dressing.
I suggest when you make the salad you add 1/4 cup of the dressing and then when you are ready to serve the salad, you add another 1/4 cup of dressing or more if you think it needs it. The salad will soak up the dressing if you are refrigerating it before serving.
Yes! This step is important. You can also run it under cold water after cooking to help it cool down quickly. This also helps prevent it from becoming sticky and clumping together and also it prevents the fresh herbs from wilting and the feta cheese from melting.
To ensure the orzo isn’t mushy you want to cook the orzo just until it’s al dente, meaning it’s cooked but still slightly firm to the bite. Overcooking can lead to mushy orzo, which isn’t ideal for salads.
More Orzo Recipes
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Fall Orzo Pasta Salad
Ingredients
- 8 ounces orzo pasta, cooked al dente according to package
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1 small butternut squash, peeled, diced (about 2 cups)
- 4 ounces goat cheese, crumbled
- 2 cups dried cranberries
- 4 ounces pomegranate Arils
- 1 cup red onion, diced
- 1 cup pumpkin seeds
- 2 cups arugula
For the dressing:
- 1/3 cup red wine vinegar
- 1 lemon, juiced
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 2/3 cup extra virgin olive oil
- 1/2 teaspoon cinnamon
Instructions
- Preheat the oven to 350 degrees F.
- Cook the orzo according to the package. Let cool completely or run under cold water until cooled. Set aside.
- Add the butternut squash to a medium mixing bowl. Add in the 2 teaspoons olive oil, salt, pepper and cinnamon and mix well.
- Spread the butternut squash on a baking sheet. Bake the squash for 20-30 minutes, stirring occasionally, until the squash is tender.
- Remove the squash once done roasting and set aside to cool off.
- In a large mixing bowl or salad bowl combine the orzo, squash, goat cheese, cranberries, pomegranate, red onion, pumpkin seeds and toss. Add the arugula and mix it in.
- In a mason jar or salad dressing container whisk together the red wine vinegar, lemon juice, honey, salt, pepper, cinnamon and extra virgin oil.
- Pour half of the dressing on the orzo salad and lightly toss.
- If serving immediately add more dressing if you feel like the salad needs it. Otherwise refrigerate the remaining half of the dressing and the salad. When ready to serve add the remaining dressing and toss.
Notes
- I always start with half of the dressing and see how the salad tastes. You can always add more dressing as needed.
- This recipe makes an orzo salad that is large enough for a big group. If you don’t want a huge batch then cut the recipe in half. Also, for the salad dressing the recipe will make about half of a quart size mason jar of dressing.
- I suggest when you make the salad you add 1/4 cup of the dressing and then when you are ready to serve the salad, you add another 1/4 cup of dressing or more if you think it needs it. The salad will soak up the dressing if you are refrigerating it before serving.
- To ensure the orzo isn’t mushy you want to cook the orzo just until it’s al dente, meaning it’s cooked but still slightly firm to the bite. Overcooking can lead to mushy orzo, which isn’t ideal for salads.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
