Fall Pasta Salad
Fall Pasta Salad is a delightful and vibrant side dish that embodies the flavors of the season. This easy-to-make salad features a colorful medley of fresh ingredients, including crunchy broccoli, sweet cranberries, and toasted pecans, all tossed with a zesty vinaigrette made from olive oil and apple cider vinegar. Perfect for Thanksgiving gatherings, casual family dinners, or potlucks, this salad not only tastes amazing but also adds a beautiful pop of color to your table.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves approximately 6 people 1x
- Category: Side Dish
- Method: Mixed
- 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 the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- While the pasta cooks, prepare the vegetables: dice the onion, grate the carrots, and chop broccoli.
- In a mixing bowl, combine the vegetables with cranberries and pecans.
- In another bowl, whisk together olive oil, apple cider vinegar, dijon mustard, maple syrup, Italian seasoning, salt, and pepper.
- Add cooled pasta to the vegetable mixture; pour vinaigrette over it and toss gently until well combined.
- Cover and refrigerate for at least 30 minutes before serving.
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 350
- Sugar: 5g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Find it online: https://myrecipesbook.com/fall-pasta-salad/