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Easy Fall Pasta Salad with Apple Cider Vinaigrette

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This crowd-pleasing fall pasta salad with apple cider vinaigrette is quick, easy, and perfect for hosting. The tangy-sweet vinaigrette coats every piece of pasta beautifully, making it a hit at any gathering from October through December.

Ingredients

Scale
  • 12 ounces (340g) short pasta (rotini, farfalle, or penne)
  • 1 cup (150g) diced apple (Honeycrisp or Fuji)
  • 1 cup (120g) diced sharp cheddar cheese
  • 1/2 cup (60g) dried cranberries
  • 1/2 cup (50g) toasted pecans
  • 1/3 cup (40g) thinly sliced red onion
  • 1/3 cup (15g) fresh parsley, chopped
  • 1/3 cup (80ml) apple cider vinegar
  • 1 tablespoon (15ml) pure maple syrup
  • 2 teaspoons Dijon mustard
  • 1 small garlic clove, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup (120ml) extra-virgin olive oil

Instructions

  1. Preheat oven to 350°F (175°C). Spread pecans on a baking sheet and toast for 5-7 minutes until fragrant. Let cool, then chop roughly.
  2. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse briefly with cool water. Shake well to remove excess water.
  3. In a small bowl or mason jar, combine apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper. Whisk or shake to combine. Slowly drizzle in olive oil while whisking constantly (or add oil to jar, seal, and shake vigorously for 30 seconds) until emulsified and creamy.
  4. While pasta cools slightly, dice apple into bite-sized cubes, cube cheddar cheese, thinly slice red onion, and chop parsley.
  5. Transfer slightly warm pasta to a large mixing bowl. Pour about two-thirds of the vinaigrette over the pasta and toss well. Let sit for 2-3 minutes.
  6. Add diced apples, cubed cheddar, dried cranberries, toasted pecans, red onion, and parsley. Pour remaining vinaigrette over everything and toss gently until evenly coated.
  7. Let salad rest at room temperature for at least 15 minutes before serving. Taste and adjust salt or pepper if needed.

Notes

For best flavor, let the salad rest at room temperature for at least 15 minutes before serving. Double the vinaigrette recipe if making ahead, as pasta absorbs dressing over time. To prevent apples from browning, toss diced apples in a tablespoon of lemon juice or apple cider vinegar. Store leftovers in an airtight container in the refrigerator for up to 4 days. Refresh with a splash of apple cider vinegar and olive oil before serving.

Nutrition

Keywords: fall pasta salad, apple cider vinaigrette, easy pasta salad, crowd-pleasing, potluck, Thanksgiving side dish, vegetarian pasta salad

Find it online: https://cookluma.com/easy-fall-pasta-salad-with-apple-cider-vinaigrette/