Description

Fall Pasta Salad is a vibrant and hearty dish that perfectly embodies the flavors of autumn. This delightful salad features rotini pasta tossed with seasonal ingredients like crunchy pecans, sweet cranberries, and fresh broccoli, all drizzled with a tangy homemade vinaigrette. It’s an ideal addition to any gathering, from cozy family dinners to festive Thanksgiving feasts. Not only is this salad quick to prepare, but it can also be made ahead of time, allowing the flavors to meld beautifully. With its colorful presentation and nutritious components, this Fall Pasta Salad is sure to be a crowd-pleaser that complements a variety of meals.

Ingredients

Scale

8 ounces rotini pasta
1/2 cup chopped pecans
1/2 cup dried cranberries
1 small red onion
2 carrots
2 cups 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
2 tablespoons fresh parsley, finely chopped

Instructions

Cook rotini pasta in salted boiling water until al dente; drain and rinse under cold water.
While pasta cooks, chop broccoli, dice 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 broccoli, onion, carrots, pecans, and cranberries; pour dressing over and toss gently.
Cover and refrigerate for at least 30 minutes before serving.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: Mixing
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 7g
Sodium: 220mg
Fat: 22g
Saturated Fat: 3g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 6g
Cholesterol: 0mg

Keywords: Customize your salad by adding proteins such as grilled chicken or swapping out vegetables based on what you have on hand. For extra crunch, toast the pecans before adding them to the salad.