Description

Loaded with fall flavors, this Chopped Fall Pasta Salad is an absolute must try! After all, who says you can’t enjoy pasta salad in the fall?

Ingredients

Scale

8 ounces orzo pasta, about 2 cups cooked al dente

1.5 cups baby arugula, roughly chopped

⅓ cup red onion, diced small

6 tablespoons center cut bacon, roughly 6 slices chopped small

⅓ cup pecans, toasted and chopped small

¾ cup honey crisp apple, about 1 apple diced small

⅓–½ cup cheddar cheese, crumbled, mild or sharp

pinch kosher salt, to season

few turns cracked black pepper, to season

¼ cup extra virgin olive oil

2 tablespoons apple cider vinegar

1 teaspoon Dijon mustard

1 tablespoon honey

pinch kosher salt, to taste (for dressing)

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Instructions

1. MAKE THE DRESSING: Combine the extra virgin olive oil with the Dijon mustard, honey, apple cider vinegar and a pinch of kosher salt. Whisk until well combined. Set aside.

2. BOIL THE ORZO: Boil the orzo pasta and cook it according to the package. Al dente is best. Drain the water and drizzle with extra virgin olive oil. Set aside to cool.

3. FRY THE BACON: Pan fry the bacon and chop it into small pieces. Set aside.

4. TOAST THE PECANS: Toast the pecans and chop them into small pieces. Set aside.

5. ASSEMBLE THE PASTA SALAD: Add the washed and dried baby arugula to the bottom of a serving dish. Top with the cooled orzo pasta, diced red onion, diced apple, crumbled bacon, toasted pecan pieces, and crumbled cheddar cheese.

6. Season with a pinch of kosher salt and cracked black pepper to taste. Toss with as much or little dressing as you desire. Serve immediately and enjoy.

Notes

Storage: Best enjoyed immediately once dressed. Leftovers can be stored in an airtight container in the refrigerator for three to four days. Leftover dressing can be stored in a separate airtight container in the refrigerator.

Prep Time: 20
Cook Time: 10
Category: Salad
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 434
Sugar: 6
Sodium: 76
Fat: 30
Saturated Fat: 8
Carbohydrates: 35
Fiber: 2
Protein: 7
Cholesterol: 20