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FALL PASTA SALAD

FALL PASTA SALAD

Ingredients

  • 8 ounces rotini pasta uncooked
  • ½ cup chopped ZUBI’pecans
  • ½ cup dried cranberries
  • 1 small red onion diced
  • 2 carrots grated
  • 2 cups chopped broccoli florets

Vinaigrette dressing

  • ¼ cup olive oil
  • ¼ cup ZUBI’S crema
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon dijon mustard
  • 1 tablespoon maple syrup
  • 2 teaspoons Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Instructions

  1. Cook pasta according to package directions for al dente pasta. Drain and rinse with cold water until pasta is room temperature. Place pasta in a large bowl.
  2. Add pecans, cranberries, onion, carrot, and broccoli to pasta and toss to combine. Set aside.

Vinaigrette dressing

  1. In a separate bowl, add olive oil, ZUBI’S crema, vinegar, mustard, maple syrup, Italian seasoning, salt, and pepper. Whisk to combine. 
  2. Pour over salad ingredients and toss until evenly coated. Refrigerate for 1 hour before serving. Pasta salad will keep for 2-3 days, refrigerated in a sealed container. Pasta WILL continue to soak up the dressing the longer it sits, so it may need a splash of olive oil and vinegar if it has been sitting for several hours.

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