Fresh Autumn Apple Pasta Salad with Poppyseed Dressing (Print version)
Crisp autumn pasta salad with sweet apples, crunchy pecans, and creamy homemade poppyseed dressing, ready in 25 minutes.
# Ingredients:
For the salad
01 -
8 oz (225 g) rotini pasta
02 -
2 medium Honeycrisp apples, diced
03 -
4 cups baby spinach
04 -
2 stalks celery, thinly sliced
05 -
1/2 cup dried cranberries
06 -
1/3 cup pecans, roughly chopped
07 -
1/4 small red onion, thinly sliced (optional)
08 -
1 tablespoon fresh lemon juice
For the poppyseed dressing
09 -
1/2 cup mayonnaise
10 -
1/4 cup plain Greek yogurt
11 -
2 tablespoons apple cider vinegar
12 -
1 tablespoon honey
13 -
1 teaspoon Dijon mustard
14 -
1 tablespoon poppy seeds
15 -
Salt and black pepper
# Instructions:
01 -
Boil rotini in well-salted water for 8 to 10 minutes until al dente. Drain and rinse under cold water until fully cooled. Shake off excess water.
02 -
Toss diced apples with lemon juice immediately after cutting to slow browning.
03 -
Whisk mayonnaise, Greek yogurt, apple cider vinegar, honey, Dijon mustard, poppy seeds, salt, and pepper in a small bowl until smooth and creamy.
04 -
Add cooled pasta, spinach, celery, cranberries, pecans, and red onion to the bowl with apples. Drizzle with dressing and toss gently until evenly coated.
05 -
Taste and adjust salt and pepper. Serve immediately, or chill for up to 30 minutes before serving.
# Good to know:
01 -
Best served the day it is made. If making ahead, keep dressing and nuts separate until serving.