Autumn Crunch Pasta Salad
Recipes Pasta Quick and Easy Salad Seasonal cooking Vegetarian
Description
Change up that boring salad that you always serve and make this gorgeous salad with wonderful fall flavors instead. If desired, add a little purple onion or maybe some bacon or grilled chicken breast, to add some protein.
Ingredients
5 oz. fresh spinach, washed and stems removed
1 1/2 c. dry orecchiette pasta
3/4 c. chopped celery
3/4 c. dried cranberries
15 oz. can mandarin oranges, drained
1 large Granny Smith Apple (peeled or unpeeled)
1 t. freshly squeezed lemon juice
1/3 c. pecans, coarsely chopped
Feta cheese, optional
Dressing:
2 T. apple cider vinegar
2 T. white wine vinegar
2-4 T. white sugar
1/8 t. paprika
1/8 t. onion powder
4 T. olive oil
1/2 T. poppy seeds
Directions
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Cook the pasta according to package directions, 8-15 minutes
While pasta is cooking, prepare the dressing.
Dressing:
In a food processor or blender, combine both vinegars, sugar, paprika and onion powder; pulse/blend for about 10 seconds. Slowly add in the oil; pulse until just combined. Stir in the poppy seeds. (You could also combine the ingredients in a bowl and whisk or in a jar and shake jar vigorously.)
Drain the pasta when it's done; immediately toss a few tablespoons of the dressing with the pasta to help the pasta soak in the dressing and the flavor. Refrigerated the dressed pasta.
Meanwhile, combine spinach with the celery in a large bowl; add in cranberries and mandarin oranges.
If desired, peel the apple (but not necessary); slice into thin slices; toss with lemon juice; add to the salad.
Pour dressing over the salad; toss. Add in completely cooled pasta; toss with the rest of the salad.
If toasting the pecans, place them in a single layer in a dry saucepan over medium heat; stir constantly until nuts are barely fragrant, just a couple of minutes. Watch carefully, since nuts burn easily.
Top the salad with the pecans and Feta cheese, if desired.
Serve immediately.
6-8 side servings.