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Best Fall Pasta Salad with Apple Cider Vinaigrette Recipe

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A warm and cozy fall pasta salad featuring roasted apples, sharp white cheddar, toasted pecans, and a tangy-sweet apple cider vinaigrette. Perfect for weeknight dinners or holiday gatherings.

Ingredients

Scale
  • 12 ounces short pasta (fusilli or farfalle)
  • 2 medium Honeycrisp or Fuji apples, cored and diced into ½-inch cubes
  • 1 tablespoon olive oil, for roasting the apples
  • 1 cup pecans, roughly chopped
  • 4 ounces sharp white cheddar cheese, cubed small
  • ½ cup dried cranberries
  • 3 cups baby arugula or spinach
  • ¼ cup fresh parsley, chopped (optional)
  • ⅓ cup apple cider vinegar (unfiltered preferred)
  • 2 tablespoons pure maple syrup
  • 1 tablespoon Dijon mustard
  • 1 small shallot, finely minced (about 1 tablespoon)
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ½ cup extra-virgin olive oil

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente (about 8-10 minutes). Drain and rinse briefly with cool water. Drizzle with a tiny bit of olive oil and toss to prevent sticking.
  3. While the pasta cooks, toss the diced apples with 1 tablespoon olive oil and a tiny pinch of salt. Spread in a single layer on the prepared baking sheet. Roast for 12-15 minutes, until tender and edges are browned. Let cool.
  4. In a small dry skillet over medium heat, toast the chopped pecans, stirring constantly, for 3-4 minutes until fragrant and lightly golden. Pour onto a plate to cool.
  5. In a mason jar or small bowl, combine the apple cider vinegar, maple syrup, Dijon mustard, minced shallot, salt, and pepper. If using a jar, shake vigorously. If using a bowl, whisk while slowly drizzling in the olive oil until emulsified. Taste and adjust seasoning.
  6. In a large mixing bowl, combine the cooked pasta, roasted apples, toasted pecans, cubed cheddar cheese, dried cranberries, and arugula or spinach. Pour about two-thirds of the dressing over the top and toss gently to coat.
  7. Let the salad rest for at least 10 minutes before serving to allow flavors to meld.
  8. Give everything one more gentle toss, add remaining dressing if desired, and sprinkle with fresh parsley if using. Serve at room temperature or slightly warm.

Notes

For best results, let the salad rest for at least 10 minutes before serving. If making ahead, store dressing separately and add arugula fresh. Toasted pecans can be swapped for walnuts or pepitas. For a gluten-free version, use gluten-free pasta. For a dairy-free version, omit the cheese or use a plant-based alternative.

Nutrition

Keywords: fall pasta salad, apple cider vinaigrette, roasted apples, autumn salad, pasta salad with apples, Thanksgiving salad, easy fall recipe

Find it online: https://ovenmila.com/best-fall-pasta-salad-with-apple-cider-vinaigrette-recipe/