When you think of pasta salad, you probably think of sunny backyard barbeques and lounging by the pool in the summer. But why should pasta salad be limited to just a single season? Fall Pasta Salad dresses up for the chilly weather and harvest flavors with style! The tender pasta mixes with tart, autumnal cranberries, crunchy pecans, and bright carrots for a colorful array that rivals the changing leaves outside. The herbaceous dressing includes the sweet and smoky notes of maple syrup, which makes it easy to fall in love with Fall Pasta Salad. This dish proves that you can enjoy your favorites anytime of the year, and you’ll most certainly enjoy the Fall Pasta Salad.

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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


Step 1 –Cook the pasta to al dente, according to package directions.

Step 2 –Drain and rinse the pasta with cold water until room temperature.

Step 3 –Place the pasta, the pecans, the cranberries, the onion, the carrot, and the broccoli in a large bowl, tossing to combine.

Step 4 –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.

Step 5 –Pour the dressing over the salad and toss to evenly coat everything.

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Step 6 –Refrigerate the pasta salad for 1 hour.

Step 7 –Serve.