Fall Harvest Pasta Salad
Fall harvest pasta salad gives the picnic classic a makeover full of the best autumnal flavors. This delicious pasta salad recipe bursts with pears, apples, cranberries and pumpkin seeds for a festive side dish for any fall occasion.
For The Pasta Salad
- 1 16 oz pkg pasta
- 1 pear thinly sliced
- 1 honey crisp apple thinly sliced
- 1 granny smith apple thinly sliced
- 3/4 cup dried cranberries
- 1/2 cup pumpkin seeds
- 1/2 cup feta cheese
For The Vinaigrette Dressing
- 1/3 cup extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tbsp poppy seeds
- salt & pepper to taste
Cook pasta according to the package instructions. Once done strain the pasta in a colander and run it under cold water to stop the cooking process. Gently stir as needed to cool all the pasta. Set aside.
In a mixing bowl, whisk all of the dressing ingredients until evenly combined. Set aside.
Add all of the remaining ingredients, except the feta cheese, to a a large mixing bowl. Toss them gently to evenly combine.
Pour the dressing in and toss again until everything's well coated.
Sprinkle the feta cheese evenly out over top of the pasta salad and serve.
Calories: 142kcal | Carbohydrates: 15g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 71mg | Potassium: 84mg | Fiber: 2g | Sugar: 11g | Vitamin A: 43IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 1mg