Description
A refreshing pasta salad featuring short pasta, sweet-tart apples, and seedless grapes, dressed with a poppy seed vinaigrette.
Ingredients
Scale
- 8 ounces short pasta (farfalle, rotini, ditalini, or small shells)
- 2 cups crisp, sweet-tart apples (Honeycrisp, Fuji, or Gala), diced
- 1 cup seedless grapes (red and green varieties), halved
- 1 teaspoon ground cinnamon
- 1/2 cup neutral oil (canola, vegetable, or light olive oil)
- 1/4 cup apple cider vinegar
- 2–3 tablespoons granulated sugar (or honey or maple syrup)
- 1 tablespoon poppy seeds
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup toasted pecans or walnuts (optional)
- 1/2 cup dried cranberries (optional)
- 1/4 cup fresh mint or parsley (optional)
Instructions
- Cook and Cool the Pasta: Begin by cooking your chosen short pasta according to the package directions, aiming for an al dente texture. As soon as it’s done, drain it thoroughly and rinse it under cold running water until the pasta is completely cool. Set it aside in a large mixing bowl.
- Prepare the Fruits: Wash and prepare your apples and grapes. Core and dice the apples into roughly 1/2-inch pieces. Toss the diced apples with 1-2 tablespoons of fresh lemon juice to prevent browning. Sprinkle the apples with about 1 teaspoon of ground cinnamon. Halve your seedless grapes. Add the prepared apples and grapes to the bowl with the cooled pasta.
- Whisk Together the Poppy Seed Dressing: In a separate medium-sized bowl, whisk together 1/2 cup neutral oil, 1/4 cup apple cider vinegar, 2-3 tablespoons granulated sugar, 1 tablespoon poppy seeds, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until thoroughly combined. Adjust seasonings as needed.
- Combine and Dress: Pour the freshly made poppy seed dressing over the pasta, apples, and grapes in the large mixing bowl. If adding optional ingredients, fold them in now. Gently toss all the ingredients together until well coated with the dressing.
- Chill for Flavor Melding: Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 1 hour, or ideally 2-3 hours, to allow the flavors to meld.
- Serve: Give the salad a final gentle toss just before serving. Garnish with fresh mint leaves or a sprinkle of additional poppy seeds if desired.
Notes
- This salad can be made a day ahead for more flavor.
- Feel free to customize with your favorite fruits or nuts.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salads
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg