Autumn Apple Pasta Salad (Print Version)
# Ingredients:
→ Salad
01 -
½ cup dried cranberries
02 -
1 lemon, squeezed for juice
03 -
2 medium Fuji apples, sliced thin
04 -
1.5 cups uncooked pasta (avoid noodle shapes)
05 -
3 celery stalks, cut into small pieces
06 -
10 ounces of fresh spinach leaves
07 -
1 (15-ounce) can mandarin oranges, with liquid drained
08 -
½ cup pecans
→ Poppyseed Dressing
09 -
3 tablespoons white wine vinegar
10 -
Salt as needed
11 -
¼ cup fresh orange juice
12 -
½ teaspoon grated orange peel
13 -
1 tablespoon poppy seeds
14 -
4 tablespoons olive oil
15 -
4 tablespoons sugar
16 -
3 tablespoons apple cider vinegar
# Instructions:
01 -
Fill a big pot with salted water, bring it to a boil, and cook the pasta till it's just firm. Drain and rinse with cold water to stop cooking.
02 -
Blend vinegar, orange juice, olive oil, sugar, zest, and salt for 10–15 seconds. Stir in poppy seeds at the end and set aside.
03 -
Mix apple slices with lemon juice so they don't turn brown. Pour off the juice, then toss with cranberries, pecans, and celery.
04 -
Take a bowl, mix the cooked pasta with mandarin oranges, and stir in half of the dressing.
05 -
Add the spinach and fruit mix to the pasta mixture. Pour the rest of the dressing on top, toss everything together, and serve right away.
# Notes:
01 -
Tastes best when served fresh after assembling.
02 -
Apple slices stay fresh longer with lemon juice.
03 -
Any pasta shape works fine unless it's noodles.