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Best Fall Potluck Pasta Salad with Cranberries & Pecans

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This best fall potluck pasta salad with cranberries and pecans is the result of an obsession to recreate a beloved café recipe. It features chewy pasta, tart dried cranberries, crunchy candied pecans, and a creamy maple-Dijon dressing that ties everything together.

Ingredients

Scale
  • 12 ounces rotini or fusilli pasta
  • 1 cup dried cranberries
  • 1 cup candied pecans, roughly chopped
  • 1 cup crumbled feta cheese
  • 1/2 cup finely diced red onion
  • 1/2 cup chopped fresh parsley
  • 1/3 cup chopped fresh chives (optional)
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup apple cider vinegar
  • 3 tablespoons pure maple syrup
  • 2 tablespoons Dijon mustard
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon smoked paprika

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the 12 ounces of rotini and cook according to package directions until al dente, usually about 8-10 minutes. Drain in a colander and rinse with cold water to stop the cooking process. Shake off excess water well.
  2. Prep your ingredients while the pasta cooks: Dice the red onion finely—about 1/4-inch pieces. If you’re sensitive to raw onion, soak the diced onion in a small bowl of cold water for 10 minutes. Chop the pecans into rough pieces if they’re whole. Chop the parsley and chives.
  3. Make the dressing: In a small jar or bowl, combine the olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, pepper, and smoked paprika. If using a jar, screw the lid on tightly and shake vigorously for about 20-30 seconds until the dressing is creamy and well-emulsified. If using a bowl, whisk continuously for about a minute. Taste and adjust seasoning.
  4. Combine everything: In a large mixing bowl, add the cooled pasta, dried cranberries, candied pecans, crumbled feta, diced red onion, parsley, and chives. Pour the dressing over the top. Use a large wooden spoon or spatula to gently fold everything together until the pasta is evenly coated.
  5. Let it rest: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving. If you can wait an hour, even better.
  6. Give it a final toss: Before serving, give the pasta salad a good stir. You might need to add a splash of olive oil or a teaspoon of maple syrup if the dressing has been fully absorbed. Taste and adjust seasoning if needed. Sprinkle a few extra chopped pecans on top for presentation.

Notes

For the pasta, rotini holds the dressing best. If you can’t find candied pecans, make your own by tossing raw pecans with a tablespoon of maple syrup and a pinch of salt, then baking at 350°F for 8 minutes. For a dairy-free version, skip the feta or use a plant-based alternative. The pasta should be slightly warm when you add the dressing—not hot, but not ice-cold either. Warm pasta absorbs dressing better than cold pasta.

Nutrition

Keywords: fall pasta salad, cranberry pecan pasta salad, potluck pasta salad, autumn pasta salad, maple dijon dressing

Find it online: https://freshforkful.com/best-fall-potluck-pasta-salad-with-cranberries-and-pecans/