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Fall Pasta Salad

Fall Pasta Salad
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Embrace the essence of autumn with this vibrant Fall Pasta Salad, a delightful blend of seasonal flavors and textures. This easy-to-make dish features tender rotini pasta combined with the crunch of pecans, the sweetness of cranberries, and the freshness of broccoli. It’s all brought together with a homemade vinaigrette that perfectly complements the ingredients. Ideal for potlucks, Thanksgiving gatherings, or casual weeknight dinners, this salad is not only visually appealing but also packed with nutrients. Prepare it ahead of time to let the flavors meld, making it a hassle-free option for busy days. Serve it chilled as a refreshing side or a standalone meal!

Ingredients

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  • 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

  1. Cook 8 ounces of rotini pasta in salted boiling water until al dente. Drain and rinse under cold water.
  2. In a mixing bowl, combine 1/2 cup chopped pecans, 1/2 cup dried cranberries, 1 small diced red onion, 2 grated carrots, and 2 cups chopped broccoli florets.
  3. 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 separate bowl.
  4. Add cooled pasta to the vegetable mixture, pour in the vinaigrette, and toss until well combined.
  5. Chill in the refrigerator for at least 30 minutes before serving.

Nutrition

Find it online: https://emmadishes.com/fall-pasta-salad/

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