Oh my goodness, let me tell you about my absolute favorite go-to dish: Pecan Cranberry Pasta Salad! It’s the perfect blend of freshness and heartiness that just hits the spot every time. I love whipping this up for gatherings because it’s not only delightful to eat, but it also looks so vibrant and inviting on the table. The sweet cranberries and crunchy pecans create such a beautiful contrast, and don’t even get me started on the feta cheese—it adds that creamy touch that makes every bite dreamy! Plus, it’s super easy to prepare, making it a fantastic option for meal prep too. I often make a big batch on Sundays and enjoy it throughout the week. Trust me, you’re going to adore this salad just as much as I do!
Ingredients List
- 8 oz pasta (your choice, but I love rotini for its perfect twirls)
- 1 cup cranberries (dried, for sweetness and a pop of color)
- 1 cup pecans, chopped (toasted if you like that extra crunch!)
- 1/2 cup feta cheese, crumbled (because who doesn’t love creamy cheese?)
- 1/4 cup red onion, diced (for a little zing)
- 1/4 cup parsley, chopped (fresh and vibrant, it really ties everything together)
- 1/3 cup olive oil (the good stuff for drizzling)
- 2 tbsp balsamic vinegar (for a tangy kick)
- Salt and pepper to taste (don’t skip this, it makes all the difference!)
How to Prepare Pecan Cranberry Pasta Salad
Cooking the Pasta
First things first, let’s get that pasta cooking! Bring a large pot of salted water to a boil and then add your 8 oz of rotini (or whatever pasta you’re using). Cook it according to the package instructions until it’s al dente, which usually takes about 8-10 minutes. Once it’s perfectly cooked, drain the pasta in a colander and give it a quick rinse under cold water to stop the cooking process. This will help it cool down faster and keep it from getting mushy. Set it aside to let it cool completely while you prep the rest of the salad.
Mixing the Salad Ingredients
In a large mixing bowl, it’s time to bring all those gorgeous ingredients together! Toss in the cooled pasta, 1 cup of dried cranberries, 1 cup of chopped pecans, 1/2 cup of crumbled feta cheese, 1/4 cup of diced red onion, and 1/4 cup of fresh parsley. Just imagine that colorful medley! Gently mix everything until it’s well combined—trust me, it looks so inviting already!
Preparing the Dressing
Now, let’s whip up that delicious dressing. In a small bowl, whisk together 1/3 cup of olive oil, 2 tablespoons of balsamic vinegar, and a sprinkle of salt and pepper. This dressing is what brings everything to life, so make sure to taste it and adjust the seasoning if you want a little more zing!
Combining Everything
Pour the dressing over the salad and give it a good toss to ensure everything is evenly coated. It’s like a flavor hug for all those ingredients! Once mixed, cover the bowl and pop it in the fridge for at least 30 minutes. This chilling time lets all those flavors meld together beautifully, making each bite even more delightful when you serve it!
Why You’ll Love This Recipe
- Quick to prepare – You can whip this up in just about 15 minutes, making it perfect for busy days!
- Flavorful and refreshing – The sweet cranberries and crunchy pecans create a delightful contrast that’s simply irresistible.
- Perfect for meal prep – Make a big batch on Sunday and enjoy it throughout the week for easy lunches or snacks!
- Great for gatherings – It’s a crowd-pleaser that looks gorgeous on any table, and everyone loves a good pasta salad!
Tips for Success
- Don’t overcook the pasta! Aim for al dente to keep it firm and prevent it from getting mushy in the salad.
- Feel free to customize! You can swap out cranberries for raisins or add in some diced apples for extra crunch and sweetness.
- Toasting the pecans enhances their flavor; just toss them in a dry skillet over medium heat for a few minutes until fragrant.
- For a pop of color, consider adding cherry tomatoes or bell peppers into the mix!
- Chill the salad longer if you can—this helps the flavors meld beautifully, making every bite even tastier.
- When serving, consider a sprinkle of additional feta or a few extra chopped herbs on top for an elegant touch!
Storage & Reheating Instructions
Alright, let’s talk about storing those delicious leftovers! If you happen to have any Pecan Cranberry Pasta Salad left (which is rare because it’s so tasty!), you can easily keep it in the refrigerator. Just transfer it to an airtight container and it’ll stay fresh for up to 3 days. I love making a big batch so I can enjoy it for lunch or as a quick snack during the week.
Now, if you’re thinking about reheating, here’s my advice: this salad is best enjoyed cold, straight from the fridge! So, I usually don’t recommend reheating it. But if you really want to warm it up, do so gently in the microwave for about 15-20 seconds at a time, just to take the chill off—be careful not to overdo it! Remember, the flavors are super vibrant when it’s cold, so serve it chilled whenever you can. Enjoy every bite!
Nutritional Information
Now, let’s chat about the nutritional goodness packed into this Pecan Cranberry Pasta Salad! Each serving is a delightful balance of flavors and nutrients, making it not just a treat for your taste buds but also a decent option for your meal plan. Here’s what you can expect per serving (about 1 cup):
- Calories: 350
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Cholesterol: 10mg
- Sodium: 200mg
- Carbohydrates: 35g
- Fiber: 5g
- Sugar: 10g
- Protein: 8g
Keep in mind, these values are estimates and can vary based on the specific ingredients you use. But overall, it’s a nice way to enjoy a salad that’s both filling and nutritious. So dig in and feel good about savoring every bite!
FAQ Section
Can I make this salad ahead of time?
Absolutely! In fact, I often make it a day in advance. This allows the flavors to blend beautifully. Just make sure to keep it covered in the fridge until you’re ready to serve.
What variations can I try?
Oh, there are so many fun ways to mix this up! You could swap cranberries for dried cherries or even raisins for a different sweetness. Want some extra crunch? Toss in some diced apples or swap out pecans for walnuts! You could also add grilled chicken or chickpeas to make it heartier. The possibilities are endless!
Is there a way to make this salad gluten-free?
Definitely! Just choose a gluten-free pasta, and you’re all set. It’ll still be just as delicious and satisfying!
What about dietary adjustments for vegan eaters?
If you want to make this Pecan Cranberry Pasta Salad vegan, simply omit the feta cheese or replace it with a vegan version. You can also add some avocado for that creamy texture!
How can I serve this salad for a party?
This salad is perfect for gatherings! Serve it in a big, beautiful bowl to showcase those vibrant colors. You could also individualize servings in jars for a fun, portable option. Either way, I promise it’ll be a hit!
Can I use fresh cranberries instead of dried?
You can, but fresh cranberries are pretty tart! If you decide to go that route, I’d recommend adding a little extra sweetness, maybe a touch of honey or agave, to balance the flavors.
How do I prevent the pasta from sticking together?
Great question! Rinsing the pasta under cold water after cooking helps to stop the cooking process and reduces stickiness. Also, make sure to toss it with a bit of olive oil before mixing in the other ingredients. This helps keep it nice and separate.
Pecan Cranberry Pasta Salad: 7 Vibrant Flavor Boosters
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Description
A refreshing and hearty pasta salad with pecans and cranberries.
Ingredients
- 8 oz pasta
- 1 cup cranberries
- 1 cup pecans, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup red onion, diced
- 1/4 cup parsley, chopped
- 1/3 cup olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions. Drain and cool.
- In a large bowl, combine pasta, cranberries, pecans, feta, onion, and parsley.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
- Pour dressing over the salad and toss to combine.
- Chill for at least 30 minutes before serving.
Notes
- Adjust the amount of cranberries based on your taste.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 10g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg
Keywords: Pecan Cranberry Pasta Salad, pasta salad, vegetarian salad