Autumn Crunch Pasta Salad
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.