Creamy Pumpkin Pasta Salad With Pecans Recipe

You’re about to discover my favorite autumn pasta salad that perfectly balances creamy pumpkin with toasted pecans. I’ve spent years perfecting this recipe, combining the rich earthiness of pumpkin puree with al dente rotini and a silky mayo-yogurt dressing. When the crisp fall air arrives, nothing beats this cozy dish that’s equally delicious warm or chilled. Let me share how simple ingredients transform into a showstopping side that’ll have everyone asking for the recipe.

Why You’ll Love This Autumn Pasta Salad

When autumn rolls around, I can’t wait to share this cozy pumpkin pasta salad that’ll become your new seasonal favorite.

You’ll love how the creamy pumpkin dressing hugs every pasta curve, while toasted pecans add the perfect crunch.

It’s make-ahead friendly and travels beautifully to potlucks.

Best of all, you can enjoy it warm or chilled, making it incredibly versatile for any fall gathering.

Essential Ingredients and Substitutions

Let’s gather everything you’ll need to make this cozy fall pasta salad shine. You’ll want 1 pound of rotini pasta, 1 cup pumpkin puree, ½ cup mayo, ¼ cup Greek yogurt, 1 cup toasted pecans, and 2 tablespoons maple syrup. Can’t find pecans? Walnuts work beautifully too. For a dairy-free version, swap the yogurt with cashew cream – I’ve tried it, and it’s just as creamy!

Step-by-Step Cooking Instructions

Since you’ve gathered all your ingredients, getting this creamy pumpkin pasta started couldn’t be easier.

Start by boiling your pasta until al dente, about 8-10 minutes.

While that’s cooking, whisk together the pumpkin puree, cream cheese, and Greek yogurt until smooth.

Once your pasta’s drained and cooled, fold in the creamy mixture and add your toasted pecans.

Season to taste with salt and pepper.

Make-Ahead Tips and Storage

This creamy pumpkin pasta salad makes an excellent candidate for meal prep, as the flavors deepen and meld beautifully overnight in the fridge.

You’ll want to store it in an airtight container for up to 3 days. I like to reserve extra pecans and sage to add just before serving to maintain their crunch.

If you’re planning ahead, keep the dressing separate until 2 hours before serving.

Serving Suggestions and Pairings

Now that your pasta salad is chilled to perfection, you’ll want to think about creating the ideal meal around it.

I love serving this autumn-inspired dish alongside hearty mains or as a standalone lunch option.

1. Pair with herb-roasted chicken breast or grilled portobello mushrooms
2. Serve on a bed of fresh arugula with crusty sourdough bread
3. Add grilled shrimp and extra pecans for a protein-rich dinner option

Recipe Variations and Add-Ins

While the classic version of this pumpkin pasta salad is delicious on its own, I’ve discovered countless ways to customize it through years of happy kitchen experiments.

Try adding roasted butternut squash cubes, crispy sage leaves, or toasted walnuts instead of pecans. You can also stir in dried cranberries, crumbled goat cheese, or baby spinach leaves for extra flavor and texture.

For a protein boost, toss in some grilled chicken or crispy bacon bits.

Nutrition Information and Dietary Notes

For those keeping track of their daily intake, I’m happy to share that this creamy pumpkin pasta salad offers a balanced mix of nutrients while staying relatively light.

1. Each serving provides approximately 320 calories, 12g protein, 45g carbohydrates, and 6g fiber.
2. You’ll get 80% of your daily vitamin A needs from the pumpkin.
3. This recipe is easily adaptable for gluten-free diets by using chickpea or lentil pasta.