Fall Harvest Pasta Salad with Sfoglini Beet Fusilli
The earthy sweetness of beets combines perfectly with crispy pears and pecans. Tossed with creamy goat cheese and a honey cider vinaigrette, this fall inspired dish will have you enjoying pasta salad year-round!
INGREDIENTS
MAKES TWO SERVINGS
Honey Cider Vinaigrette
- 1 ½ tsp minced shallot
- 1 ½ tsp Dijon mustard
- 1 tbsp fresh lemon juice
- 2 tbsp apple cider vinegar
- ½ tbsp honey
- ¼ cup extra virgin olive oil
- Salt & pepper
Pasta Salad
- 8 oz Sfoglini Beet Fusilli
- 8 oz cooked beets, medium dice
- 1 pear, medium dice
- 1 cup baby arugula
- ¼ cup raw pecans
- ¼ cup goat cheese crumbles
DIRECTIONS
Prepare vinaigrette by combining shallot, mustard, lemon juice, vinegar & honey in a small bowl. Gradually add olive oil while continuously whisking to emulsify the vinaigrette. Add salt and pepper to taste and set aside.
Cook Sfoglini Beet Fusilli in boiling, salted water until al dente, about 6 minutes. Drain pasta.
Transfer the cooked pasta to a medium bowl and toss gently with 1 tbsp of the vinaigrette, or enough to lightly coat pasta to prevent it from sticking together. Cover and chill in refrigerator until cooled, about 30 minutes (or up to 1 day if making ahead).
Toss pasta with beets, pears, baby arugula, pecans and crumbled goat cheese. Stir in additional vinaigrette; you likely will not need all of the vinaigrette to properly dress the pasta. Serve and enjoy.
