Chopped Fall Pasta Salad
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?
Loaded with Delallo Foods tender orzo pasta, peppery arugula lettuce, smoky bacon pieces, toasted pecan pieces, crumbled cheddar cheese, red onion, diced apple and homemade apple cider Dijon vinaigrette, this recipe is irresistible.
If you love pasta salad try my viral Italian Grinder Pasta Salad or my Greek Pasta Salad.
Why You’ll Love This Recipe
- Loaded with flavor. This pasta salad recipe has all the fall flavors. Including, smoky bacon, crumbled cheddar, toasted pecan pieces, juicy apples, red onion, peppery arugula, tender orzo pasta and more. All tossed with an apple cider Dijon vinaigrette.
- Tender pasta. For this recipe, I used Delallo Food’s orzo pasta. It tastes so good with the other ingredients in this recipe. Plus, it cooks up perfectly every single time!
- Easy to customize. This pasta salad can be easily customized to fit your liking, making it a great recipe for a variety of occasions.
This post is sponsored by Delallo Foods. While I was compensated for my time, all opinions are my own.
Recipe Ingredients
Dressing
- Extra Virgin Olive Oil – For this recipe, I used the Delallo Private Reserve Extra Virgin Olive Oil. It’ slight fruity and herbaceous! Perfect for salad dressing.
- Apple Cider Vinegar – You’ll need apple cider vinegar for this recipe.
- Honey – Add honey for a touch of sweetness.
- Dijon Mustard – I used the Delallo Dijon mustard. It tasted great!
- Kosher Salt – You’ll season the dressing with a pinch of kosher salt.
Pasta Salad
- Orzo Pasta – You’ll need Delallo Food’s orzo pasta for this recipe. It cooks up perfectly and tastes amazing.
- Baby Arugula – This recipe calls for baby arugula. Option to use baby spinach instead.
- Bacon – Fry the bacon in a nonstick pan. Once it is cool, chop it into small pieces.
- Pecan Pieces – Toast the pecans and chop them into small easy to eat pieces.
- Red Onion – You’ll need diced red onion for this recipe. Option to use shallots instead.
- Cheddar Cheese – Option to use mild or sharp cheddar cheese for this recipe. Chop it small or crumble it into small pieces.
- Seasoning – Season this recipe with a pinch of kosher salt and a few turns of cracked black pepper.
Variations
- Swap the pasta. Try Delallo Foods ditalini or elbow macaroni instead.
- Swap the nuts. Not a fan of pecans? Try toasted almonds instead.
- Use a different cheese. Crumbled white cheddar, or shaved parmesan would work instead.
Expert Tips
- Make sure to cook the pasta al dente so it is not soggy. It will soak up dressing as it rests.
- Soak the diced apples in water mixed with fresh squeezed lemon juice to prevent browning. Pat them dry with a paper towel before adding them to the salad.
- If prepping ahead of time, only add the apples and the dressing right before you’re ready to serve. Add as much or little dressing as you desire.
How to Make Chopped Fall Pasta Salad
Make the Dressing
Combine the Delallo private reserve extra virgin olive oil with the Delallo Dijon mustard, honey, apple cider vinegar and a pinch of kosher salt. Whisk until well combined. Set aside.
Step 1: Boil the orzo pasta and cook it according to the package. Al dente is best.
Step 2: Drain the water and drizzle with extra virgin olive oil. Set aside.
Step 3: Pan fry the bacon and chop it into small pieces. Set aside.
Step 4: Toast the pecans and chop them into small pieces. Set aside.
Step 5: Add the washed and dried baby arugula to the bottom of a serving dish.
Step 6: Top with the cooled orzo pasta, diced red onion and diced apple.
Step 7: Then add the crumbled bacon, toasted pecan pieces, and crumbled cheddar cheese.
Step 8: 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.
How to Store Leftovers
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.
Frequently Asked Questions
Yes! Dice the apples and add them right before serving. Also add the dressing right before serving.
Sure! You can try dried cranberries or pomegranate arils instead.
Other Pasta Salad Recipes to Consider Trying
Chopped Fall Pasta Salad
Equipment
- 2 nonstick skillets for bacon and pecans
- 1 pasta pot with colander for pasta
- 1 mixing bowl with whisk dressing
- 1 serving dish
Ingredients
Fall Pasta Salad
- 8 ounces orzo pasta, about 2 cups cooked al dente, Delallo Foods
- 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
Vinaigrette
- ¼ cup extra virgin olive oil , Delallo
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard, Delallo
- 1 tablespoon honey
- pinch kosher salt, to taste
Instructions
Make the Dressing
- Combine the Delallo private reserve extra virgin olive oil with the Delallo Dijon mustard, honey, apple cider vinegar and a pinch of kosher salt. Whisk until well combined. Set aside.
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.
Fry the Bacon
- Pan fry the bacon and chop it into small pieces. Set aside.
Toast the Pecans
- Toast the pecans and chop them into small pieces. Set aside.
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.
- 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
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.
