Description
Autumn Apple Pasta Salad is a vibrant and refreshing dish combining tender rotini pasta with crisp Honeycrisp apples, tangy feta, toasted pecans, and dried cranberries, all tossed in a creamy, slightly sweet dressing made from mayonnaise, Greek yogurt, and apple cider vinegar. Perfectly chilled, this salad is a delightful, flavorful side for fall gatherings and Thanksgiving tables.
Ingredients
Scale
Pasta Salad:
- 8 ounces rotini or bowtie pasta
- 1 large Honeycrisp or Fuji apple, chopped
- ½ cup dried cranberries
- ½ cup chopped pecans, toasted
- ½ cup celery, thinly sliced
- ¼ cup red onion, finely chopped
- ½ cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
Dressing:
- â…“ cup mayonnaise
- â…“ cup plain Greek yogurt
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- ½ teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Cook the pasta: Cook the pasta according to package directions until al dente. Drain and rinse under cold running water to cool the pasta and stop the cooking process.
- Prepare the dressing: In a large bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, honey, Dijon mustard, salt, and pepper until the mixture is smooth and creamy.
- Combine ingredients: To the dressing bowl, add the cooled pasta, chopped apple, dried cranberries, toasted pecans, sliced celery, chopped red onion, crumbled feta cheese, and chopped fresh parsley.
- Toss the salad: Gently toss all ingredients together until the pasta and fruits are evenly coated with the dressing and all components are well mixed.
- Chill and serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve cold, optionally garnished with additional toasted pecans for extra crunch.
Notes
- For added crunch, reserve a few toasted pecans to sprinkle on top just before serving.
- You can substitute walnuts for pecans and goat cheese for feta for a different flavor profile.
