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

Fall Pasta Salad

Course: Main Course, Side Dish
Author: The Mill Town Kitchen


  • 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


  • 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!

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