The Pioneer Woman Tasty Kitchen
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Fall Harvest Pasta Salad

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Level: Easy

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Description

Who says pasta salad has to end in the summer?

Ingredients

  • 1 box (12 Oz. Size) Tri-color Rotini Pasta
  • 1 cup Mayonnaise, Regular Or Light
  • ¼ cups Red Wine Vinegar
  • ¼ cups Sugar
  • 3 cups Chopped, Raw Broccoli (about 1-inch Pieces)
  • ½ cups Chopped Red Onion
  • ½ cups Crumbled Cooked Bacon
  • 1 cup Dried Cranberries
  • 1 cup Shredded Colby-jack Cheese
  • ½ cups Toasted Pine Nuts
  • ¼ cups Sliced Green Onions

Preparation

Cook pasta according to package directions; drain. Rinse with cold water until completely cooled; drain again. Place in large bowl.

Meanwhile, for dressing, in small bowl, whisk together mayonnaise, vinegar and sugar; set aside.

Add broccoli, onion, bacon, and cranberries to cooled pasta. Toss to combine. Add dressing; toss until coated. Add the cheese, toss again and garnish with pine nuts and green onion. Refrigerate, covered, until chilled, at least 1 hour. Let stand at room temperature 15 minutes and stir again before serving.

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