October Recipe of the Month

Fall Pasta Salad

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The dressing includes the sweet and smoky notes of maple syrup,
which makes it easy to fall in love with Fall Pasta Salad. Feel free to add protein with chicken, sausage or ham. 

8 ounces rotini pasta
1/2 cup pecans, chopped
1/2 cup chopped apple
1 small red onion, diced
2 carrots, grated
2 cups broccoli florets, chopped

Vinagrette dressing:

1/2 cup The Olive Mill Blood Orange olive oil
3 tablespoons The Olive Mill Red Apple balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon maple syrup
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper

Cook the pasta to al dente, according to package directions. Drain and rinse the pasta with cold water until room temperature. Place the pasta, the pecans, the apples, the onion, the carrot, and the broccoli in a large bowl, tossing to combine. In a separate bowl, add the olive oil, the vinegar, the mustard, the maple syrup, the Italian seasoning, the salt, and the pepper and whisk to combine. Pour the dressing over the salad and toss to evenly coat everything.

Refrigerate the pasta salad for 1 hour.

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