Description
This Fall Pasta Salad is a delightful mix of rotini pasta, crunchy pecans, sweet cranberries, and fresh vegetables, dressed in a tangy vinaigrette, perfect for autumn gatherings.
Ingredients
Scale
- 8 ounces rotini pasta
- uncooked
- ½ cup chopped pecans
- ½ cup dried cranberries
- 1 small red onion
- diced
- 2 carrots
- grated
- 2 cups chopped broccoli florets
- ½ cup olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon maple syrup
- 2 teaspoons Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Cook the rotini pasta according to package instructions until al dente, then drain and rinse under cold water.
- In a large bowl, combine cooked pasta, chopped pecans, dried cranberries, diced red onion, grated carrots, and chopped broccoli florets.
- In a separate bowl, whisk together olive oil, apple cider vinegar, dijon mustard, maple syrup, Italian seasoning, salt, and pepper until well combined.
- Pour the vinaigrette over the pasta salad mixture and toss to coat evenly.
- Refrigerate the pasta salad for at least 30 minutes before serving to allow the flavors to meld.
Notes
Feel free to add more vegetables or protein to customize the salad to your liking. This salad can be prepared a day in advance for even better flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish, Lunch
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 390 kcal
- Sugar: 13 g
- Sodium: 390 mg
- Fat: 24 g
- Saturated Fat: 3 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 0 mg
Keywords: Fall Pasta Salad, pasta salad, autumn recipes, healthy salad