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Easy Fall Cranberry Pecan Pasta Salad for Potlucks

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This easy fall pasta salad combines sweet dried cranberries, crunchy toasted pecans, salty feta, and tender rotini in a tangy vinaigrette. Perfect for potlucks, it comes together in under 30 minutes and is always a crowd-pleaser.

Ingredients

Scale
  • 12 ounces (340g) rotini pasta (or any short pasta like farfalle or penne)
  • 1 cup (120g) dried cranberries
  • 1 cup (100g) pecans, roughly chopped
  • 4 ounces (115g) crumbled feta cheese
  • 1/2 cup (60g) finely diced red onion
  • 1/2 cup (60g) diced celery
  • 1/4 cup (30g) fresh parsley, chopped (optional)
  • 1/3 cup (80ml) extra virgin olive oil
  • 3 tablespoons (45ml) apple cider vinegar
  • 1 tablespoon (15ml) maple syrup or honey
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder (optional)

Instructions

  1. Cook the Pasta (10-12 minutes): Bring a large pot of salted water to a rolling boil. Add the 12 ounces of rotini and cook according to package directions until al dente. Taste a piece to check—it should be firm but not hard in the center.
  2. Drain and Cool (5 minutes): Drain the pasta in a colander and rinse briefly with cold water to stop the cooking process. Shake well to remove excess water. Spread on a baking sheet to cool quickly if needed.
  3. Toast the Pecans (3-4 minutes): While the pasta cooks, place the chopped pecans in a dry skillet over medium heat. Cook, shaking often, until fragrant and lightly browned (3-4 minutes). Transfer to a plate to cool immediately.
  4. Prepare the Dressing (2 minutes): In a small bowl or mason jar, combine olive oil, apple cider vinegar, maple syrup (or honey), Dijon mustard, salt, pepper, and garlic powder. Whisk or shake until well combined and slightly thickened.
  5. Combine the Salad (5 minutes): In a large mixing bowl, combine the cooled pasta, dried cranberries, toasted pecans, crumbled feta, diced red onion, diced celery, and fresh parsley (if using). Pour the dressing over the top.
  6. Toss and Chill (2 minutes + 30 minutes resting): Toss everything together gently but thoroughly. Cover and refrigerate for at least 30 minutes before serving to let flavors meld.
  7. Final Toss and Serve (2 minutes): Before serving, stir well. If dry, add a splash more olive oil or lemon juice. Adjust salt and pepper. Garnish with extra pecans or parsley.

Notes

Toast pecans while pasta cooks to save time. Soak diced red onion in cold water for 10 minutes to mellow its bite. Let the salad rest for at least 30 minutes (or overnight) for best flavor. If making ahead, hold back some dressing and add just before serving to refresh.

Nutrition

Keywords: fall pasta salad, cranberry pecan pasta salad, potluck pasta salad, easy pasta salad, vegetarian pasta salad

Find it online: https://zorbmeal.com/easy-fall-cranberry-pecan-pasta-salad-for-potlucks/