Description

Fall Pasta Salad is a delightful, vibrant side dish that brings the flavors of autumn to your table. This easy-to-make salad combines al dente rotini pasta with fresh broccoli, crunchy pecans, and sweet cranberries, all tossed in a zesty homemade vinaigrette. Perfect for gatherings and potlucks, this crowd-pleaser is not only visually appealing but also packed with seasonal ingredients that make it a nutritious choice for any occasion. Enjoy it as a refreshing side or light lunch; either way, it’s sure to impress your guests!

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

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Instructions

Cook the rotini pasta in salted boiling water until al dente. Drain and rinse under cold water.
While the pasta cooks, prepare the vegetables: dice the red onion, grate the carrots, and chop the broccoli.
In a separate bowl, whisk together dressing ingredients until well combined.
In a large mixing bowl, combine cooked pasta, vegetables, pecans, and cranberries. Pour dressing over the mixture and toss gently to coat.
Cover and refrigerate for at least 30 minutes before serving.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: Mixing
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 320
Sugar: 6g
Sodium: 180mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 5g
Protein: 7g
Cholesterol: 0mg