Description

Fall Pasta Salad is a vibrant and delicious dish that captures the essence of autumn in every bite. Featuring hearty rotini pasta tossed with seasonal ingredients like crisp broccoli, sweet cranberries, and crunchy pecans, this salad is perfect for gatherings or as a light meal. The homemade vinaigrette adds a zesty kick, ensuring that each forkful is bursting with flavor. Quick to prepare and even better when made ahead, this fall-inspired salad will impress your guests and provide a refreshing contrast to typical heavier dishes.

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 8 ounces of rotini pasta in salted boiling water until al dente. Drain and cool.
In a mixing bowl, whisk together 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, and 1/4 teaspoon pepper.
In a large bowl, combine cooled pasta with 1/2 cup chopped pecans, 1/2 cup dried cranberries, 1 diced red onion, 2 grated carrots, and 2 cups chopped broccoli florets. Pour the vinaigrette over the mixture and toss gently until coated.
Cover and refrigerate for at least one hour before serving.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Mixing
Cuisine: American

Nutrition

Serving Size: 1 cup (about 200g)
Calories: 320
Sugar: 10g
Sodium: 220mg
Fat: 22g
Saturated Fat: 3g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 6g
Cholesterol: 0mg

Keywords: Feel free to customize by adding roasted vegetables or swapping nuts based on your preference. To enhance crunchiness, add the pecans right before serving.