Description
This Autumn Apple Pasta Salad is a delightful mix of flavors and textures, perfect for fall gatherings or a light lunch. Sweet apples, juicy grapes, crunchy walnuts, and tangy feta cheese come together with a creamy Greek yogurt dressing for a refreshing and satisfying dish.
Ingredients
Scale
Pasta Salad:
- 8 oz rotini or bowtie pasta
- 2 medium apples (such as Honeycrisp or Gala), cored and diced
- 1 cup seedless red grapes, halved
- 1/2 cup chopped celery
- 1/3 cup chopped walnuts or pecans
- 1/4 cup dried cranberries
- 1/3 cup crumbled feta or goat cheese
Dressing:
- 1/2 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- Salt and black pepper to taste
Instructions
- Cook the Pasta: Cook the pasta according to package directions until al dente, then drain and rinse under cold water to cool.
- Prepare the Salad: In a large bowl, combine the cooked pasta, diced apples, grapes, celery, walnuts, dried cranberries, and cheese.
- Make the Dressing: In a small bowl, whisk together the Greek yogurt, mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth.
- Combine and Chill: Pour the dressing over the salad and toss gently until everything is evenly coated. Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld. Give it a gentle stir before serving.
Notes
- You can substitute the yogurt-mayo dressing with a poppy seed dressing for a sweeter twist.
- For extra crunch, add a handful of sunflower seeds before serving.
- This salad holds up well for a day or two in the fridge but is best served fresh.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 11g
- Sodium: 220mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg
