Ingredients
Scale
- 8 ounces rotini or farfalle pasta
- 2 medium Honeycrisp or Fuji apples, cored and diced
- 1/2 cup chopped pecans, toasted
- 4 ounces sharp cheddar cheese, cubed
- 1/2 cup plain Greek yogurt (full-fat recommended)
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon ground cinnamon
Instructions
- Step 1: Cook the pasta according to package directions until al dente. Drain immediately, rinse thoroughly with cold water to stop the cooking process, and set aside to cool completely.
- Step 2: While the pasta cools, prepare the dressing: In a small bowl, whisk together the Greek yogurt, maple syrup, apple cider vinegar, and cinnamon until smooth. Season lightly with salt and pepper to taste.
- Step 3: In a large mixing bowl, combine the cooled pasta, diced apples, cubed cheddar cheese, and the toasted pecans.
- Step 4: Pour the prepared autumn dressing over the pasta mixture. Gently fold and toss the ingredients until everything is evenly coated in the yogurt dressing.
- Step 5: Cover the bowl tightly and refrigerate the Autumn Apple Pasta Salad for a minimum of 1 hour before serving. This allows the pasta to absorb the dressing and the flavors to fully meld.
Notes
- Store leftovers tightly covered in the refrigerator for up to 3 days; if the salad seems dry after chilling overnight, stir in a tablespoon of extra yogurt or apple cider vinegar to refresh the dressing.
- Do not heat this pasta salad; the Greek yogurt base and fresh apples are meant to be served chilled, and warming will compromise the dressing texture.
- This hearty salad works beautifully as a seasonal side dish alongside grilled pork chops or roast chicken, or served alone on a bed of fresh arugula for a light lunch.
- For maximum crunch, reserve about 1/4 of the diced apples and toasted pecans, folding them into the chilled salad right before serving to maintain their firm texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American