Fall Pasta Salad
This Fall Pasta Salad combines crisp apples, sweet cranberries, crunchy pecans, feta & a tangy poppy seed dressing. It’s a longtime reader favorite for a reason!
Servings: 6 servings, as a side
Cost: $10.89
Equipment
- Wide-mouth Mason Jar or other sealable container
Ingredients
- 1-1/2 cups uncooked pasta small
- 5 ounces fresh baby spinach half a 10-ounce bag, 6 cups
- 3/4 cup thinly sliced celery
- 1 large granny smith apple diced, see note 1
- 1 (15-ounce) can mandarin oranges drained, or 2 clementine oranges (peeled & segmented)
- 3/4 cup dried cranberries
- 1/3 cup coarsely chopped pecans or honey-roasted pecans, see note 2
- Feta cheese optional
Dressing
- 2 tablespoons apple cider vinegar
- 2 tablespoons white wine vinegar
- 2 tablespoons granulated sugar
- 1/8 teaspoon paprika
- 1/8 teaspoon onion powder
- 2 teaspoons Dijon-style mustard
- 1/4 cup olive oil
- 1/2 tablespoon poppy seeds
- Salt and pepper
Instructions
- Cook pasta: Bring 12 cups of water to a boil in a large pot. Add 1 tablespoon salt, then add pasta & cook according to package directions until al dente. Drain & rinse under cold water for about 25 seconds. Shake off excess water, then toss with a few tablespoons of the prepared dressing (see next step). Refrigerate until completely chilled.
- While the pasta cooks, add all dressing ingredients to a mason jar. Season to taste (I add 1/4 tsp each salt & pepper). Seal tightly & shake vigorously until well combined.
- In a very large bowl, toss the completely cooled pasta with the spinach. Add celery, apple, oranges, dried cranberries & pecans. Drizzle dressing over only the portion you plan to eat right away & toss to combine. Add feta to taste & enjoy immediately.
Video
Notes
Note 1: To keep the apple from browning, fill a medium-sized bowl with cold water & stir in 1 teaspoon salt. Add the diced apple & soak for 5–10 minutes. Drain, rinse well with cold water, dry thoroughly & add to the salad.
Note 2: If desired, toast the pecans. Let them cool completely, then coarsely chop before adding to the salad. Alternatively, use honey roasted pecans. To toast pecans: Add pecans to a dry skillet in a single layer over medium heat. Stir frequently for a couple of minutes, or until fragrant. Watch carefully since they can burn quickly.
Storage: This salad is best eaten right away since it gets soggy the longer it sits. If making ahead, keep the ingredients & dressing separate, then toss together just before serving. Add the pecans & feta last.
Nutrition
Serving: 1serving | Calories: 375kcal | Carbohydrates: 57g | Protein: 5g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 152mg | Potassium: 370mg | Fiber: 5g | Sugar: 30g | Vitamin A: 2559IU | Vitamin C: 18mg | Calcium: 62mg | Iron: 2mg