Fall Pasta Salad
Fall Pasta Salad is a vibrant and nutritious side dish that embodies the essence of autumn. Bursting with seasonal flavors, this delightful salad combines tender rotini pasta, crunchy pecans, sweet cranberries, and fresh broccoli. The tangy vinaigrette brings everything together, making it a crowd-pleaser at family gatherings or holiday feasts. Quick to prepare in just 10 minutes, it’s perfect for busy weeknights or as a make-ahead option for meal prep. Serve it chilled for a refreshing addition to your table that everyone will love!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 6
- Category: Side Dish
- Method: Mixing
- Cuisine: American
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
- Cook the rotini pasta in boiling salted water according to package instructions until al dente. Drain and let cool.
- While the pasta cooks, chop the red onion, grate the carrots, and chop the broccoli into bite-sized pieces.
- In a small bowl, whisk together olive oil, apple cider vinegar, dijon mustard, maple syrup, Italian seasoning, salt, and pepper to create the vinaigrette.
- In a large bowl, combine the cooled pasta with veggies and pour over the vinaigrette. Add cranberries and pecans; toss gently to coat.
- Chill in the fridge for at least 30 minutes before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 290
- Sugar: 6g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Find it online: https://isabellacooks.com/fall-pasta-salad/