Description
This Autumn Apple Pasta Salad is a refreshing and vibrant dish combining tender pasta with crisp apples, crunchy celery, dried cranberries, and pecans. Tossed in a creamy honey-lemon Greek yogurt dressing, it offers a perfect balance of sweet, tart, and nutty flavors. A quick and easy recipe ideal for a light lunch, picnic, or potluck, celebrating the flavors of fall in just 10 minutes.
Ingredients
Scale
Pasta and Mix-ins
- 2 cups cooked pasta (macaroni or rotini)
- 2 apples, diced
- 1/2 cup diced celery
- 1/4 cup dried cranberries
- 1/4 cup chopped pecans
Dressing
- 1/2 cup plain Greek yogurt
- 2 tablespoons honey
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Combine Salad Ingredients: In a large bowl, mix the cooked pasta, diced apples, celery, dried cranberries, and chopped pecans to create the base of the salad.
- Make the Dressing: In a small bowl, whisk together plain Greek yogurt, honey, lemon juice, salt, and pepper until the dressing is smooth and well combined.
- Toss and Serve: Pour the prepared dressing over the pasta mixture and toss thoroughly to coat all ingredients evenly. Serve immediately for a fresh taste or refrigerate to chill and enhance flavors later.
Notes
- Use crisp, tart apples like Granny Smith for the best texture and flavor contrast.
- For a nut-free version, omit the pecans or replace with sunflower seeds.
- Make ahead and refrigerate up to 2 days; toss before serving to redistribute dressing.
- Add chopped fresh herbs like parsley or mint for a fresher taste.
- Substitute honey with maple syrup for a vegan-friendly option, and use a dairy-free yogurt to make it fully vegan.
