Autumn Apple Pasta Salad Recipe

Introduction

Autumn Apple Pasta Salad is a vibrant and refreshing dish that blends crisp apples with tender pasta and a creamy dressing. Perfect for fall gatherings or a light lunch, this salad offers a delightful mix of textures and flavors that celebrate the season.

Ingredients

• 8 ounces of pasta (your choice: rotini, fusilli, or penne)
• 2 medium apples (preferably Granny Smith or Honeycrisp), diced
• 1 cup celery, finely chopped
• 1 cup red grapes, halved
• 1 cup walnuts or pecans, toasted and chopped
• 1/2 cup dried cranberries
• 1/2 cup shredded cheddar cheese (optional)
• 1/2 cup Greek yogurt
• 1/4 cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. Step 1: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
2. Step 2: In a small bowl, whisk together Greek yogurt, mayonnaise, apple cider vinegar, honey or maple syrup, Dijon mustard, salt, and pepper until smooth.
3. Step 3: In a large mixing bowl, combine the cooked pasta, diced apples, chopped celery, halved grapes, toasted nuts, dried cranberries, and shredded cheese if using.
4. Step 4: Pour the dressing over the pasta mixture and toss gently until everything is well coated.
5. Step 5: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
6. Step 6: Before serving, toss gently and garnish with fresh parsley if desired.

Tips & Variations

• Use crisp, fresh apples such as Granny Smith for a tart crunch or Honeycrisp for a sweeter bite.
• Toast walnuts or pecans in a 350°F oven for 8-10 minutes to boost their flavor.
• Adjust dressing creaminess by varying the amount of Greek yogurt and mayonnaise.
• Enhance flavor with fresh herbs like dill or chives for a refreshing twist.
• Try swapping cheddar for feta or goat cheese for a different creamy texture.
• Add grilled chicken or chickpeas for a protein boost to make it a main dish.
• Use gluten-free pasta to make the salad suitable for gluten-sensitive diets.
• Include seasonal roasted vegetables like butternut squash or sweet potatoes for warmth.
• For a vegan option, replace Greek yogurt and mayonnaise with plant-based alternatives.

Storage

Store leftover salad in an airtight container in the refrigerator for 3-4 days. The salad is best enjoyed chilled. While freezing is possible without the dressing for up to a month, thaw in the fridge and add fresh dressing before serving, as freezing may affect the texture of the apples.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare most of the salad in advance, but to keep the pasta and apples crisp, it’s best to add the dressing right before serving.

What type of pasta works best?

Rotini, fusilli, or penne are ideal because their shapes hold the dressing and ingredients well. However, feel free to use your favorite pasta.

Autumn Apple Pasta Salad Recipe

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★★★★★

4.8 from 125 reviews

Autumn Apple Pasta Salad is a vibrant and refreshing dish that combines the crisp flavors of fresh apples, celery, and grapes with toasted nuts and a creamy yogurt-based dressing. Perfect for fall gatherings or as a delightful side dish, this salad balances sweetness and tartness while offering a satisfying texture. Easy to prepare and customizable, it’s a wonderful way to celebrate the bounty of autumn.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Category: Lunch
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Pasta and Produce

• 8 ounces pasta (rotini, fusilli, or penne)
• 2 medium apples (Granny Smith or Honeycrisp), diced
• 1 cup celery, finely chopped
• 1 cup red grapes, halved

Nuts and Cheese

• 1 cup walnuts or pecans, toasted and chopped
• 1/2 cup dried cranberries
• 1/2 cup shredded cheddar cheese (optional)

Dressing

• 1/2 cup Greek yogurt
• 1/4 cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Garnish

• Fresh parsley (optional)

Instructions

1. Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Once cooked, drain it well and rinse under cold water to stop the cooking process and cool it down for the salad.
2. Prepare the Dressing: In a small bowl, whisk together Greek yogurt, mayonnaise, apple cider vinegar, honey or maple syrup, Dijon mustard, salt, and pepper until the mixture is smooth and well combined. Taste and adjust seasoning if needed.
3. Combine Ingredients: In a large mixing bowl, add the cooled pasta, diced apples, finely chopped celery, halved grapes, toasted and chopped nuts, dried cranberries, and shredded cheddar cheese if using.
4. Add Dressing: Pour the prepared dressing over the pasta mixture. Gently toss all ingredients together ensuring everything is evenly coated with the dressing without bruising the delicate fruits.
5. Chill: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes. This chilling time allows the flavors to meld and the salad to become refreshingly cool.
6. Garnish and Serve: Before serving, gently toss the salad again and garnish with freshly chopped parsley for a pop of color and herbaceous flavor.

Notes

• Use fresh, crisp apples like Granny Smith for tartness or Honeycrisp for sweetness to enhance flavor and texture.
• Toast nuts in a 350°F oven for 8-10 minutes to deepen their flavor before adding them to the salad.
• Adjust creaminess of dressing by varying the Greek yogurt and mayonnaise amounts according to preference.
• Incorporate fresh herbs such as dill or chives to add brightness and complexity.
• Substitute cheddar cheese with feta or goat cheese for different flavor profiles.
• For vegan versions, replace dairy-based yogurt and mayonnaise with plant-based alternatives.
• Salad can be made a few hours ahead but add dressing just before serving to keep ingredients crisp.
• Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Freezing is possible without dressing for up to one month; thaw in refrigerator and add fresh dressing before serving.

Keywords: Autumn salad, pasta salad, apple salad, fall recipes, creamy pasta salad, healthy pasta salad, vegetarian lunch