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Fall Pasta Salad

Fall Pasta Salad
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Fall Pasta Salad is a delightful and vibrant dish that captures the essence of the autumn season. This easy-to-make salad combines al dente rotini pasta with crunchy pecans, sweet dried cranberries, and fresh seasonal vegetables like broccoli and carrots, all tossed in a zesty homemade vinaigrette. It’s perfect for family dinners, potlucks, or holiday gatherings, offering a crisp, refreshing flavor that’s both satisfying and nutritious. Serve it chilled for a delicious side that complements any meal while adding a splash of color to your table.

Ingredients

Scale
  • 8 ounces rotini pasta (uncooked)
  • 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
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. Boil water in a large pot. Add rotini pasta and cook until al dente according to package instructions. Drain and rinse under cold water; set aside.
  2. In a mixing bowl, combine diced red onion, grated carrots, and chopped broccoli.
  3. Add the cooked pasta to the vegetable mixture.
  4. In a separate bowl, whisk together olive oil, apple cider vinegar, dijon mustard, maple syrup, Italian seasoning, salt, and pepper until smooth.
  5. Pour the vinaigrette over the pasta and vegetable mix; add pecans and cranberries. Toss gently to coat.
  6. Cover and refrigerate for at least one hour before serving to enhance flavors.

Nutrition

Find it online: https://happycookingtime.com/fall-pasta-salad/