Description
Fall Pasta Salad is a vibrant and flavorful dish that combines seasonal ingredients like crunchy broccoli, sweet cranberries, and nutty pecans with perfectly cooked rotini pasta. Tossed in a homemade vinaigrette, this salad is not only visually appealing but also packed with nutrients, making it an excellent choice for gatherings or casual family meals. With its delightful mix of textures and tastes, this dish is sure to impress your guests while satisfying your cravings for autumn flavors.
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 water until al dente. Drain and rinse under cold water.
- In a mixing bowl, combine diced red onion, grated carrots, and chopped broccoli.
- In another bowl, whisk together olive oil, apple cider vinegar, dijon mustard, maple syrup, Italian seasoning, salt, and pepper.
- Add the cooked pasta to the vegetable mixture along with pecans and cranberries. Pour vinaigrette over everything and toss gently to combine.
- Refrigerate for at least one hour before serving to enhance flavors.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 10g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg