Chopped Fall Pasta Salad
A comforting and heartwarming pasta salad that combines the flavors of autumn with orzo, arugula, apples, and toasted pecans.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6-8 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian (with modifications)
Ingredients
Scale
- 1 cup Orzo Pasta
- 2 cups Arugula Lettuce
- 4 slices Bacon Pieces
- ½ cup Toasted Pecans
- 1 cup Crumbled Cheddar Cheese
- ½ cup Red Onion, diced
- 1 Large Diced Apple (Honeycrisp or Fuji)
- 1 cup Apple Cider
- 2 tbsp Dijon Mustard
- ½ cup Olive Oil
- Salt and Pepper to taste
Instructions
- Cook the orzo pasta: Boil a pot of salted water and cook the orzo according to the package instructions for 8-10 minutes. Drain and rinse under cold water.
- Mix the salad ingredients: In a large mixing bowl, combine the cooled orzo, arugula, bacon, pecans, cheddar, apple, and red onion.
- Whisk together the vinaigrette: In a separate bowl, whisk together apple cider, Dijon mustard, olive oil, salt, and pepper until emulsified.
- Dress the salad: Pour the vinaigrette over the salad mixture and toss gently to combine.
- Serve: Enjoy chilled or at room temperature. Allow to sit for 30 minutes to let flavors meld.
Notes
For a creamier dressing, add a dollop of Greek yogurt. Store the salad without dressing to prevent sogginess.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 30mg
Find it online: https://us.recipesfood.org/chopped-fall-pasta-salad/
