Fall Pasta Salad
Fall Pasta Salad is a delightful and vibrant dish that combines seasonal ingredients, making it the perfect side for any autumn gathering or Thanksgiving celebration. Featuring tender rotini pasta tossed with fresh broccoli florets, crunchy pecans, and sweet dried cranberries, this salad is drizzled with a homemade vinaigrette that brings all the flavors together beautifully. With minimal prep time and the ability to make it ahead of time, this salad is as convenient as it is delicious. Enjoy it as a satisfying standalone meal or pair it with grilled proteins for a heartier option.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves about 6 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 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
- Cook rotini pasta according to package instructions until al dente; drain and rinse under cold water.
- While pasta is cooking, prepare vegetables by dicing the red onion and grating the carrots.
- In a mixing bowl, whisk together olive oil, apple cider vinegar, dijon mustard, maple syrup, Italian seasoning, salt, and pepper to create the vinaigrette.
- Combine cooked pasta with vegetables, cranberries, and pecans in a large bowl; pour vinaigrette over and toss gently to coat.
- Refrigerate for at least one hour before serving to allow flavors to meld.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 7g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg
Find it online: https://juliaflavors.com/fall-pasta-salad/