Fall Pasta Salad
Fall Pasta Salad is a delightful and vibrant dish that captures the essence of autumn with its colorful ingredients and rich flavors. This easy-to-make salad features rotini pasta combined with fresh broccoli, crunchy pecans, and sweet cranberries, all tossed in a homemade tangy vinaigrette. Perfect for potlucks, Thanksgiving dinners, or casual gatherings, this salad not only satisfies the taste buds but also provides a nutritious addition to any meal. With its make-ahead convenience and versatility, it’s an excellent choice for busy hosts looking to impress their guests.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves approximately 6
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Ingredients
Scale
- 8 ounces rotini pasta
- 1/2 cup chopped pecans
- 1/2 cup dried cranberries
- 1 small red onion, diced
- 2 carrots, grated
- 2 cups chopped broccoli florets
- 1/2 cup olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- Italian seasoning, salt, and pepper to taste
Instructions
- 1. Cook the rotini pasta in salted boiling water until al dente. Drain and rinse under cold water.
- 2. While the pasta cools, chop the vegetables: dice the red onion, grate the carrots, and chop the broccoli.
- 3. In a mixing bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, Italian seasoning, salt, and pepper until emulsified.
- 4. In a large bowl, combine cooled pasta with vegetables, pecans, and cranberries. Pour the vinaigrette over the mixture and toss well.
- 5. Cover and refrigerate for at least 30 minutes before serving to let flavors meld.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 300
- Sugar: 7g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Find it online: https://goldenrecipetime.com/fall-pasta-salad/