Description
Fall Pasta Salad is a delightful and vibrant side dish that embodies the flavors of autumn. Featuring a colorful mix of seasonal ingredients like broccoli, pecans, and cranberries, this salad is not only visually appealing but also incredibly flavorful. Tossed in a homemade vinaigrette, it makes for a perfect accompaniment to any gathering, from casual potlucks to festive Thanksgiving dinners. Easy to prepare and packed with nutrition, this Fall Pasta Salad will impress your guests while celebrating the best of the season.
Ingredients
Scale
- 8 ounces rotini pasta (uncooked)
- 2 cups chopped broccoli florets
- 1 small red onion (diced)
- 2 carrots (grated)
- 1/2 cup chopped pecans
- 1/2 cup dried cranberries
- 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 pasta: Boil salted water in a large pot and cook rotini until al dente. Drain and rinse under cold water.
- Prepare vegetables: Chop broccoli, dice onion, and grate carrots; combine in a mixing bowl.
- Make vinaigrette: Whisk together olive oil, apple cider vinegar, dijon mustard, maple syrup, Italian seasoning, salt, and pepper in a separate bowl.
- Combine ingredients: Add cooled pasta, pecans, and cranberries to the mixing bowl with vegetables. Pour vinaigrette over the mixture and toss gently.
- Chill: Cover and refrigerate for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Cold
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 6g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg