Fall Pasta Salad
This delightful Fall Pasta Salad is a colorful and nutritious side dish that captures the essence of autumn. Featuring rotini pasta tossed with crunchy pecans, sweet dried cranberries, and vibrant seasonal vegetables like broccoli and carrots, it’s dressed in a zesty homemade vinaigrette. Quick to prepare and perfect for any occasion, this salad brings together the flavors of fall while being healthy and satisfying. Whether you serve it at a Thanksgiving gathering or as a refreshing addition to your weekday meals, this pasta salad will surely impress your guests.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves approximately 8 people 1x
- 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 cups chopped broccoli florets
- 1/2 cup olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon maple syrup
- 2 teaspoons Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Cook rotini pasta in salted boiling water until al dente. Drain and rinse under cold water.
- While pasta cooks, chop broccoli, dice red onion, and grate carrots.
- In a mixing bowl, whisk together olive oil, apple cider vinegar, dijon mustard, maple syrup, Italian seasoning, salt, and pepper.
- In a large bowl, combine cooked pasta with vegetables, pecans, and cranberries. Pour vinaigrette over the top and toss until well coated.
- Chill in the refrigerator for at least one hour before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 290
- Sugar: 6g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Find it online: https://juliataste.com/fall-pasta-salad/