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Best Fall Pasta Salad with Easy Apple Cider Vinaigrette

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A quick and easy fall pasta salad with sweet apples, sharp cheddar, crunchy pecans, and a tangy apple cider vinaigrette. Perfect for busy weeknights and family meals.

Ingredients

Scale
  • 12 oz (340g) rotini or fusilli pasta
  • 1 large Honeycrisp or Fuji apple, diced
  • 1 cup (120g) sharp cheddar cheese, cubed
  • 1/2 cup (60g) toasted pecans, roughly chopped
  • 1/4 cup (30g) dried cranberries
  • 2 green onions, thinly sliced
  • 2 cups (60g) fresh baby spinach, roughly chopped
  • 1/3 cup (80ml) extra-virgin olive oil
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon pure maple syrup
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the rotini and cook according to package directions until al dente, about 8-10 minutes. Stir occasionally to prevent sticking.
  2. Drain and cool the pasta: Drain the pasta in a colander and rinse under cold running water for about 30 seconds to stop the cooking process. Shake off excess water and let it drain completely.
  3. Toast the pecans: While the pasta cooks, heat a small skillet over medium heat. Add the chopped pecans and toast for 3-4 minutes, stirring frequently, until fragrant and lightly browned. Transfer to a plate to cool.
  4. Make the vinaigrette: In a small bowl or mason jar, combine the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, black pepper, and garlic powder. Whisk vigorously or shake until emulsified and slightly creamy.
  5. Prep the add-ins: Dice the apple into small bite-sized cubes (about 1/4 inch). Cube the cheddar cheese into similar-sized pieces. Roughly chop the toasted pecans if not already chopped. Thinly slice the green onions. Roughly chop the baby spinach.
  6. Assemble the salad: In a large mixing bowl, combine the cooled pasta, diced apple, cubed cheddar, toasted pecans, dried cranberries, sliced green onions, and chopped spinach. Pour the vinaigrette over the top and toss gently until everything is evenly coated.
  7. Chill and serve: Cover the bowl and refrigerate for at least 30 minutes before serving to allow flavors to meld. Stir before serving and adjust seasoning if needed. Serve cold or at room temperature.

Notes

For best texture, dice apple into small pieces and toss with lemon juice to prevent browning. Toast pecans in a dry skillet until fragrant. Let the salad rest in the fridge for at least 30 minutes for best flavor. Double the dressing if making ahead, as pasta absorbs dressing over time.

Nutrition

Keywords: fall pasta salad, apple cider vinaigrette, easy pasta salad, fall recipe, quick dinner, family meal, vegetarian pasta salad

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