Description
This Fall Pasta Salad is a colorful and nutritious dish packed with seasonal flavors, perfect for family gatherings or meal prep.
Ingredients
Scale
- 8 ounces rotini pasta
- uncooked
- ½ cup chopped pecans
- ½ cup dried cranberries
- 1 small red onion
- diced
- 2 carrots
- grated
- 2 cups chopped broccoli florets
- ½ cup olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon maple syrup
- 2 teaspoons Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Cook the rotini pasta according to package instructions until al dente, then drain and let cool.
- In a large bowl, combine the cooled pasta, chopped pecans, dried cranberries, diced red onion, grated carrots, and broccoli florets.
- In a small bowl, whisk together the olive oil, apple cider vinegar, dijon mustard, maple syrup, Italian seasoning, salt, and pepper to make the vinaigrette.
- Pour the vinaigrette over the pasta salad and toss to combine.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
For added protein, consider including grilled chicken or chickpeas. This salad can be served cold or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish, Lunch
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 390 kcal
- Sugar: 13 g
- Sodium: 390 mg
- Fat: 24 g
- Saturated Fat: 3 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 0 mg
Keywords: Fall Pasta Salad, pasta salad, healthy salad, autumn recipes, holiday side dish