Autumn Pasta Salad
To skip the post and step-by-step instructions and go straight to recipe, click here.Are you ready for autumn, but the weather is still in summer picnic mode? This recipe is the perfect transition meal for those hot early fall days. It’s cool and refreshing, but full of lovely autumn flavors like juicy honeycrisp apples, savory cheddar cheese, and tart cranberry.
This would be delightful for a picnic of course, but would also be a great accompaniment to any fall lunch, potluck, or even a side dish to your thanksgiving this year! I love the sweet and salty combination of the cheese, pasta, fruit, and honey mustard dressing. I hope you do too! Let me know if you gave it a try, I love and appreciate all your feedback. Happy cooking!
Recipe Notes:
Making ahead: This recipe, like most pasta salads, is good made ahead, but honestly a little better fresh. If you’re planning on making ahead, I would suggest mixing together everything except the apples and dressing, and adding those right before serving. Otherwise, the salad may seem a little dry as the pasta soaks up the dressing, and the apples may brown slightly.
Dressing: If you are short on time or ingredients and would prefer to use your favorite pre-made honey mustard dressing, that’s a totally fine option! Or, if you’re not a fan of honey mustard, I’d go with a vinaigrette of your choice over something thick like ranch, which might not go as well flavor-wise with the other ingredients.
Additions: If you want to spruce up this recipe a little bit, it would be great with grapes, carrots, diced roasted squash, or even some shredded chicken or turkey for extra protein.
Substitutions: If there are ingredients you’re not a fan of, here are some good subs that fit the flavor profile great:
Cheddar: sub out swiss, colby jack, or muenster
Apples: sub out grapes or pears
Cranberries: sub out raisins or dried cherries
Pine nuts: sub out walnuts or pecans
Honey mustard: sub out raspberry vinaigrette, poppy seed dressing, or creamy Italian dressing
Celery: sub out carrot, cooked cubed squash, or bell pepper
Step-By-Step Walk-Through
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Step 1:
Boil Pasta
Pour 5 cups of water into a medium pot and place over high heat.
When the water comes to a boil, add a generous sprinkle of salt and 6 ounces of rainbow rotini pasta.
Stirring occasionally, boil according to your pasta's package until cooked to your liking.
Drain and place in the refrigerator while you prepare the remaining ingredients.
Step 2:
Toast Pine Nuts
Add ¼ cup of pine nuts to an ungreased, unheated pan (cast iron is my favorite for this). Place over medium heat.
Stirring occasionally, let toast for 5-10 minutes until fragrant and lightly browned.
Remove from heat and pour into a separate dish. Set aside.
Step 3:
Prep Ingredients
Dice one honeycrisp apple.
Measure out ¼ cup dried cranberries.
Dice ½ cup cheddar cheese.
Slice 1 large stalk of celery, leaves and ends discarded.
Step 4:
Make Dressing
In a small mixing bowl, add 2 tablespoons honey, 2 tablespoons coarse ground mustard, 1 ½ tablespoons olive oil, 2 teaspoons apple cider vinegar, 2 teaspoons sour cream, 2 teaspoons mayonnaise, and a heaping ¼ teaspoon each of salt and black pepper.
Whisk to combine.
Step 5:
Toss All Ingredients
In a large mixing bowl, toss all of your prepared ingredients with the dressing.
Autumn Pasta Salad
Servings: 4-6 Time: 20-30 minutes
Difficulty: 🧡🧡🤍🤍🤍
Ingredients
For Salad:
6 oz. rainbow rotini pasta
1 honeycrisp apple
¼ cup pine nuts
¼ cup dried cranberries
½ cup diced cheddar cheese
1 large stalk celery
For Dressing:
2 TBS. honey
2 TBS. coarse ground mustard
1 ½ TBS. olive oil
2 tsp. apple cider vinegar
2 tsp. sour cream
2 tsp. mayonnaise
Heaping ½ tsp. each salt and black pepper
Directions
Step 1: Boil pasta
Pour 4 cups of water into a medium pot and place over high heat. Bring to a boil and add a generous sprinkle of salt and the rainbow rotini. Stirring occasionally, cook for 10-12 minutes until cooked to your liking. Drain fully and place pasta in refrigerator while you prep the remaining ingredients.
Step 2: Toast pine nuts
Add pine nuts to an ungreased, unheated pan (cast iron is my favorite for this). Place over medium heat. Stirring occasionally, cook for 5-10 minutes until fragrant and lightly browned. Remove from heat and pour into a separate dish. Set aside.
Step 3: Prep remaining ingredients
Dice honeycrisp apple and cheddar cheese. Slice celery. Measure out dried cranberries.
Step 4: Make dressing
In a small mixing bowl, whisk together all the dressing ingredients.
Step 5: Toss all ingredients
Add all salad ingredients and the dressing in a large mixing bowl and toss to combine.