This easy gluten-free autumn harvest pasta salad tosses pasta in a pumpkin poppy seed dressing and sprinkles on the right amount of apple, celery, red onion, and dried fruits for the perfect fall pasta salad!
I love this time of year. It's still technically summer, buuuuuuut everyone has their mind on fall. For me, it can sometimes be tricky to find seasonal dishes for parties this time of year. Do you continue to bring out those big hits of summer or do you move on to exciting fall favorites that you are just dieing to get your hands on again? How about combining summer's favorites with fall's favorites? How about combining a summer pasta salad with a seasonal fall salad. When you combine the two you get a wonderfully amazing autumn harvest pasta salad!
This fall pasta salad can be made in just minutes. I use my quick and delicious pumpkin poppy seed dressing and drizzle it over some al dente gluten-free pasta and fall's freshest seasonal goodies that you would find in many fall salads. Red onion, celery, sweet and tart apple pieces, dried fruits, and a nice crumble of gorgonzola cheese!
- 12 oz gluten-free pasta, cooked according to package instructions
- ½ cup red onion, sliced
- ½ cup celery, diced
- ½ apple, diced
- ½ cup dried cranberries, or raisins
- ½ gorgonzola cheese crumbles
- ½ cup walnuts
- ¼-3/4 cuppumpkin poppy seed dressing, depending on how "saucy" you like your pasta salads
- Combine all ingredients and toss carefully. Serve immediately or store in the refrigerator for up to 72 hours. Enjoy!
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