Chopped Fall Pasta Salad

5 from 3 votes

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?

Prep Time20

Cook Time20

Total Time40

Course: Salad

Cuisine: American

Servings: servings

Calories: 434kcal

Author: Sarah Thomas-Drawbaugh

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

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.

Nutrition