Ingredients
Scale
- 8 ounces rotini pasta (uncooked)
- 1/2 cup chopped pecans
- 1/2 cup dried cranberries
- 1 small red onion (diced)
- 2 carrots (grated)
- 2 cups chopped broccoli florets
- 1/2 cup olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon maple syrup
- 2 teaspoons Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- 1. Cook rotini pasta in a large pot of salted boiling water until al dente (about 8-10 minutes). Drain and rinse under cold water.
- 2. While pasta cooks, prepare vegetables: dice red onion, grate carrots, and chop broccoli.
- 3. In a mixing bowl, whisk together olive oil, apple cider vinegar, dijon mustard, maple syrup, Italian seasoning, salt, and pepper until combined.
- 4. In a large bowl, combine cooled pasta with pecans, cranberries, onion, carrots, and broccoli. Pour vinaigrette over salad and toss to coat.
- 5. Cover and refrigerate for at least one hour before serving to let flavors meld.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 7g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg