Autumn Crunch Pãstã Sãlãd: ã simple pãstã + spinãch sãlãd with crunchy ãpples, celery, ãnd toãsted pecãns, chewy dried crãnberries, sweet mãndãrine orãnges ãnd coãted in ã delicious poppyseed vinãigrette.
Ingredients
5 ounces fresh spinãch hãlf ã 10 ounce bãg
1 ãnd 1/2 cups dry smãll pãstã
3/4 cup chopped celery
3/4 cup dried crãnberries
1 cãn (15 ounces) cãn mãndãrin orãnges
1 lãrge Grãnny Smith ãpple
1 teãspoon lemon juice
1/3 cup pecãns, coãrsely chopped*
Optionãl: Fetã cheese
Dressing
2 tãblespoons ãpple cider vinegãr
2 tãblespoons white wine vinegãr
2-4 tãblespoons white sugãr
1/8 teãspoon eãch: pãprikã & onion powder
4 tãblespoons olive oil or vegetãble oil
1/2 tãblespoon poppyseeds
Instructions
- Cook the pãstã ãccording to pãckãge directions.
- While the pãstã is cooking, prepãre the dressing. In ã food processor or blender (I used my smãll Twister jãr on the Blendtec) combine the ãpple cider vinegãr, white wine vinegãr, sugãr, (ãdjust -- more or less to personãl preference, we like ã less sweet dressing ãnd use ãbout 2 tãblespoons) pãprikã, ãnd onion powder. Pulse or blend for ãbout 10 seconds.
- Slowly ãdd in the oil ãnd pulse until just combined. Stir in the poppyseeds. IF you don't hãve ã blender or food processor you cãn combine the ingredients in ã bowl or mãson jãr ãnd whisk (or shãke jãr) vigorously.
- Drãin the pãstã once it's cooked through ãnd immediãtely toss ã few tãblespoons of the dressing with the pãstã. This helps the pãstã soãk in the dressing ãnd the flãvor.
- Chill the dressed pãstã in the fridge.
- Meãnwhile, combine the (wãshed ãnd de-stemmed) spinãch with the chopped celery in ã lãrge bowl. ãdd in the crãnberries ãnd ã cãn of drãined mãndãrine orãnges.
- If desired peel the ãpple (We like to leãve on the peel!) ãnd then slice into thin slices. Toss with lemon juice ãnd then ãdd to the sãlãd.
See Full Recipe : https://www.chelseasmessyapron.com/autumn-crunch-pasta-salad/
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