Recipe Background
Fall Pasta Salad: Delight in its vibrant medley, perfect for new beginnings.
The tale of this Fall Pasta Salad began during those hectic moving-day weekends when a new apartment still feels like a blank canvas. My aunt, a seasoned pro at quick yet gratifying meals, had me over for what felt like the millionth time I was temerariously trying to adult. Among the towering boxes and tangled cords, she whipped up this delicious number, ensuring I had at least one homemade meal between decorating decisions. The pantry staples were her secret weapons—rotini for the perfect al dente texture, dried cranberries for a pop of tart sweetness, and pecans for that nutty crunch.
In her small kitchen, I learned the beauty of balancing flavors, like adding a touch of maple syrup to the Dijon mustard for an unexpected sweet bite, a tip I still love sharing. The chopping of carrots and broccoli became a sort of edible confetti, welcoming the new beginnings. She insisted on whisking olive oil with apple cider vinegar for the vinaigrette, a tip that enhances the dish with a smooth, bright finish. Letting the salad rest in the fridge while you unpack ensures the flavors meld into a harmonious celebration of fall. I’ll never forget how that meal tasted like home even when nothing else felt settled.
Ingredients
For the salad:
- 8 ounces rotini pasta
- 1/2 cup pecans chopped
- 1/2 cup dried cranberries
- 1 small red onion diced
- 2 carrots grated
- 2 cups broccoli florets chopped
For the vinaigrette dressing:
- 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
Directions
- Cook the pasta to al dente, according to package directions.
- Drain and rinse the pasta with cold water until room temperature.
- Place the pasta, the pecans, the cranberries, the onion, the carrot, and the broccoli in a large bowl, tossing to combine.
- In a separate bowl, add the olive oil, the vinegar, the mustard, the maple syrup, the Italian seasoning, the salt, and the pepper and whisk to combine.
- Pour the dressing over the salad and toss to evenly coat everything.
- Refrigerate the pasta salad for 1 hour.
- Serve.
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