Autumn Crunch Pasta Salad
Ingredients
For the Salad:
- 5 ounces fresh spinach, de-stemmed and washed
- 1-½ cups dry small pasta
- 3/4 cup celery, chopped
- 3/4 cup dried cranberries
- 1 15.0-ounce can mandarin oranges
- 1 large Granny Smith Apple
- 1 tsp. lemon juice
- 1/3 cup pecans, coarsely chopped
- Feta cheese, optional
For the Dressing:
- 2 tbsp. apple cider vinegar
- 2 tbsp. white wine vinegar
- 2 – 4 tbsp. white sugar
- 1/8 tsp. paprika
- 1/8 tsp. onion powder
- 4 tbsp. olive oil or vegetable oil
- 1/2 tbsp. poppy seeds
Instructions
To prepare the dressing:
- In a food processor or blender, combine the apple cider vinegar, white wine vinegar, sugar, paprika, and onion powder.
- Adjust sugar to personal preference; if you like a less sweet dressing, use about 2 tablespoons.
- Pulse or blend for about 10 seconds.
- Slowly add in the oil and pulse until just combined.
- Stir in the poppy seeds.
- IF you don't have a blender or food processor you can combine the ingredients in a bowl or mason jar and whisk, or shake jar, vigorously.
To prepare the pasta:
- Cook the pasta perpackage directions.
- Drain the pasta once it's cooked through and immediately toss a few tablespoons of the dressing with the pasta; this helps the pasta soak in the dressing and the flavor.
- Chill the dressed pasta in the refrigerator.
To prepare the salad:
- Meanwhile, in a large bowl, combine the spinach with the chopped celery.
- Add in the cranberries and a can of drained mandarin oranges.
- In a small bowl, toss the apple with lemon juice and then add to the salad.
- Pour dressing over the salad and toss.
- Add in the completely cooled pasta and toss with the rest of the salad.
- If you want to toast the pecans, place them in a single layer in a dry saucepan, over medium heat.
- Stir constantly until the nuts are barely fragrant; just a couple minutes.
- Watch carefully as the nuts are very easily scorched/burned.
- Alternatively, you can candy the pecans, if desired.
- Top the salad with the pecans and feta cheese.
