There’s something irresistible about dishes that truly capture the flavors of the season, and this Autumn Apple Pasta Salad does exactly that. Crisp apples, chewy cranberries, and toasted pecans intertwine with tender pasta, creamy feta, and a tangy-sweet dressing that brings all the colors and comforts of fall straight to your plate. It’s the kind of salad that turns any gathering into a celebration and will have everyone asking for seconds!
Ingredients You’ll Need
The beauty of Autumn Apple Pasta Salad is how a handful of simple, vibrant ingredients transform into a centerpiece-worthy dish. Each component brings its own character—whether crunch, sweetness, tang, or creaminess—creating a harmonious bite packed with texture and flavor.
- Pasta (8 ounces rotini or bowtie): These shapes perfectly cradle the dressing and mix-ins for well-balanced bites every time.
- Honeycrisp or Fuji Apple (1 large, chopped): Use a crisp, sweet apple for a refreshing crunch and beautiful color.
- Dried Cranberries (½ cup): They add a tart, chewy contrast that feels like autumn in every bite.
- Chopped Pecans, toasted (½ cup): Toasting brings out their rich, buttery flavor and infuses the salad with warm nuttiness.
- Celery, thinly sliced (½ cup): Provides a subtle, palate-cleansing crunch to offset the sweeter elements.
- Red Onion, finely chopped (¼ cup): Adds sharpness and a pop of color, balancing the richness.
- Feta Cheese, crumbled (½ cup): This creamy, salty cheese melds beautifully with the sweet and savory notes of the salad.
- Fresh Parsley, chopped (2 tablespoons): Lends freshness and a burst of green to brighten up the bowl.
- Mayonnaise (⅓ cup): The base for a luscious, silky dressing.
- Plain Greek Yogurt (⅓ cup): Adds a subtle tang while keeping the dressing light and creamy.
- Apple Cider Vinegar (1 tablespoon): Its gentle acidity wakes up all the flavors.
- Honey (1 tablespoon): A touch of sweetness makes the dressing irresistible.
- Dijon Mustard (½ teaspoon): For just a hint of warmth and complexity in the background.
- Salt and Pepper (to taste): Essential for seasoning and balancing all the flavors.
How to Make Autumn Apple Pasta Salad
Step 1: Cook and Cool the Pasta
Bring a large pot of salted water to a boil, then cook your rotini or bowtie pasta according to the package directions until just al dente. Once cooked, drain immediately and rinse under cold water to cool it down and stop the cooking process. This step ensures the pasta stays perfectly tender and won’t get mushy in the salad.
Step 2: Make the Creamy Dressing
In a spacious bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, honey, Dijon mustard, and a good pinch of salt and pepper. The resulting dressing should be silky, tangy, and ever-so-slightly sweet—exactly what you want to coat all the salad elements without overpowering them.
Step 3: Prep the Salad Ingredients
Chop the apple into bite-size pieces (no need to peel unless you prefer), thinly slice the celery, finely mince the red onion, and toast the pecans if you haven’t already—just a few minutes in a dry skillet will do wonders. This is where the textures start to mingle and the excitement builds!
Step 4: Mix Everything Together
To the bowl with your dressing, add the cooled pasta, chopped apple, dried cranberries, toasted pecans, celery, red onion, crumbled feta, and parsley. Toss gently but thoroughly to ensure every piece is kissed by that creamy, flavorful dressing. Don’t forget to admire all those gorgeous colors as you mix.
Step 5: Chill and Serve
Once mixed, cover your Autumn Apple Pasta Salad and let it chill in the refrigerator for at least 30 minutes. This downtime allows all the flavors to meld and deepen, rewarding your patience with every bite. Right before serving, give everything one last toss and sprinkle a few reserved pecans or some extra feta over the top for a beautiful finish.
How to Serve Autumn Apple Pasta Salad
Garnishes
Take your salad to the next level with a flourish of garnishes: a handful of extra chopped pecans for crunch, a sprinkle of chopped parsley for freshness, or even a few more crumbles of feta. These simple touches signal homemade care and make the Autumn Apple Pasta Salad even more inviting.
Side Dishes
This salad shines as a star on its own, but it also plays well with others. Pair it with a warm, crusty bread or serve alongside roasted chicken, turkey sandwiches, or a cozy bowl of butternut squash soup. For potlucks and holiday buffets, it complements both classic and modern spreads.
Creative Ways to Present
Let your creativity shine and make the Autumn Apple Pasta Salad the highlight of your table! Serve it in a large wooden bowl for rustic charm, portion it into individual jars for on-the-go lunches, or mound it atop a bed of leafy greens for an extra fresh twist. A sprinkle of pomegranate seeds or a swirl of balsamic glaze can make it look as good as it tastes.
Make Ahead and Storage
Storing Leftovers
Store any leftover Autumn Apple Pasta Salad in an airtight container in the refrigerator, where it will stay crisp and delicious for up to 3 days. If you want to maintain maximum crunch, keep the nuts and a little extra dressing separate until you’re ready to eat.
Freezing
Freezing isn’t recommended for this salad, as the fresh apples, celery, and feta don’t thaw well and can turn watery. For best results, enjoy this salad fresh or within a couple of days for the best taste and texture.
Reheating
This salad is meant to be enjoyed chilled or at cool room temperature. If it’s straight from the fridge, let it sit out for about 10 minutes before serving to allow the flavors to bloom and the texture to soften a bit.
FAQs
Can I substitute a different type Salad
Absolutely! While Honeycrisp and Fuji bring the best crunch and sweetness, you can use Gala, Pink Lady, or even Granny Smith apples if you prefer a more tart flavor.
What’s the best way to toast pecans?
Toast chopped pecans in a dry skillet over medium heat for 3–5 minutes, stirring often, until they’re fragrant and golden. This quick step intensifies their flavor and adds a toasty note to the Autumn Apple Pasta Salad.
Can I make the salad dairy-free?
Yes! Swap the feta for a plant-based cheese or leave it out, and use a dairy-free Greek-style yogurt in the dressing. The salad will still be creamy, flavorful, and inviting.
How do I keep the apples from turning brown?
Toss the chopped apples with a splash of apple cider vinegar or lemon juice before adding them to the salad; the acid helps prevent browning so your Autumn Apple Pasta Salad stays vibrant.
Can I use a different type of pasta?
Definitely! Any short pasta shape, like penne, shells, or farfalle, works well—choose one with plenty of crevices to hold the dressing and mix-ins for the tastiest results.
Final Thoughts
Bring the flavors of fall to your table with this cozy, colorful Autumn Apple Pasta Salad. Whether you’re sharing it at a festive gathering or enjoying a quiet lunch, it’s a dish that wraps up all the best parts of the season in every forkful. Give it a try—you might just make it your new signature salad!
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Autumn Apple Pasta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook (after pasta is cooked)
- Cuisine: American
- Diet: Vegetarian
Description
This Autumn Apple Pasta Salad is a delightful blend of flavors and textures perfect for fall gatherings or a light meal. Tender pasta, sweet apples, tart cranberries, crunchy pecans, and creamy feta cheese are tossed in a tangy yogurt dressing for a refreshing and satisfying dish.
Ingredients
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:
- ⅓ cup mayonnaise
- ⅓ 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 pasta according to package directions, drain, and rinse under cold water to cool.
- Prepare the Dressing: In a large bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth.
- Combine Ingredients: Add pasta, apple, cranberries, pecans, celery, red onion, feta, and parsley to the bowl. Toss until well coated.
- Chill: Refrigerate for at least 30 minutes to blend flavors.
- Serve: Enjoy cold.
Notes
- For added crunch, reserve some pecans to sprinkle on top before serving.
- Walnuts can be used instead of pecans, and goat cheese can substitute for feta.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 10g
- Sodium: 260mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg
