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Cozy Cranberry Pecan Potluck Pasta Salad: Easy Fall Recipe

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This creamy, tangy pasta salad with sweet dried cranberries and crunchy toasted pecans is a nostalgic fall favorite. Perfect for potlucks, Friendsgiving, or a cozy family meal, it comes together in under 30 minutes with simple ingredients.

Ingredients

Scale
  • 12 ounces (340g) rotini or fusilli pasta
  • 1 cup (120g) dried cranberries
  • 1 cup (100g) pecan halves or pieces, toasted
  • 1 cup (150g) crumbled feta cheese
  • ½ medium red onion, thinly sliced or finely diced
  • ½ cup fresh parsley, chopped
  • ½ cup (120g) plain Greek yogurt (full-fat or 2%)
  • ¼ cup (60g) mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add 12 ounces (340g) rotini pasta and cook according to package directions until al dente, usually 8-10 minutes. Stir occasionally to prevent sticking.
  2. Drain and Cool: Drain the pasta in a colander and rinse briefly with cool water to stop the cooking process. Shake the colander well to remove excess water. Let the pasta cool completely.
  3. Toast the Pecans: While the pasta cooks, place 1 cup (100g) pecan halves in a dry skillet over medium heat. Toast for 3-4 minutes, stirring frequently, until fragrant and slightly darkened. Remove from the pan immediately and let cool on a plate.
  4. Prepare the Dressing: In a small bowl or a jar with a tight-fitting lid, combine ½ cup (120g) Greek yogurt, ¼ cup (60g) mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, ½ teaspoon salt, and ¼ teaspoon black pepper. Whisk or shake until smooth and well combined.
  5. Chop the Vegetables: Finely dice ½ medium red onion and chop ½ cup fresh parsley. If you prefer a milder onion flavor, soak the diced onion in cold water for 5 minutes, then drain before adding to the salad.
  6. Assemble the Salad: In a large mixing bowl, combine the cooled pasta, dried cranberries, toasted pecans, crumbled feta cheese, diced red onion, and chopped parsley. Toss gently to distribute everything evenly.
  7. Add the Dressing: Pour the dressing over the pasta mixture. Toss well to coat everything evenly.
  8. Chill and Serve: Cover the bowl and refrigerate for at least 30 minutes before serving. Give it a final toss before serving and adjust seasoning if needed.

Notes

For best results, let the salad rest in the fridge for at least 30 minutes before serving. The flavors meld together beautifully overnight. If the salad seems dry after refrigeration, stir in a tablespoon or two of extra dressing or a splash of milk. To keep pecans extra crunchy, add them just before serving. This salad is not suitable for freezing.

Nutrition

Keywords: cranberry pecan pasta salad, fall pasta salad, potluck pasta salad, easy pasta salad, creamy pasta salad, Thanksgiving side dish, Friendsgiving recipe

Find it online: https://lucastable.com/cozy-cranberry-pecan-potluck-pasta-salad-easy-fall-recipe/