Fall Pasta Salad

With it’s strong earthy flavors and cranberries that add a pop of sweetness, this pasta salad hits the mark! This is the perfect take-along for your late summer picnics or PNW hikes

Print Recipe

Fall Pasta Salad

Course: Main Course, Side Dish

Author: The Mill Town Kitchen

Ingredients

• 1 box Farfalle Pasta
• 2-3 cups Baby Kale (one large handful)
• 1 clove Garlic
• 1/4 cup Walnuts
• 1/4 cup Parmesan Cheese (the real stuff, Parmigiano-Reggiano, freshly grated)
• Zest of One Lemon
• 1/4 cup Dried Cranberries
• Olive Oil

Notes

• Cook your pasta in heavily salted water, according to the package directions. Drain well
• Using your food processor, add your baby kale, garlic, walnuts, parmesan, a pinch of salt and lemon zest.  Blend on low speed while drizzling in your olive oil…you want just enough oil to bring it all together.  
• Add the sauce to your cooked pasta.  Toss in your cranberries and stir to combine.  Taste and add salt, as needed.

 

I like to serve this pasta topped with additional Parmigiano-Reggiano. Store pasta in the fridge until you’re ready to pack it up for your outdoor adventures!