Sweet Potato Pecan Pasta Salad is a good change from the usual creamy pasta salads, especially once fall recipes start showing up on the table.
It has plenty going on without becoming complicated: tender roasted sweet potatoes, chewy cranberries, crisp pecans, and rotini coated in a lightly sweet maple Dijon dressing.
This one works particularly well as a Thanksgiving side dish or potluck recipe because it can be made ahead and served chilled or closer to room temperature. That takes some pressure off when several other dishes need attention at the same time.
The cinnamon in the dressing is subtle, so the pasta salad still stays firmly on the savory side.
The maple syrup brings a little sweetness that makes sense with the sweet potatoes and cranberries without turning the whole thing into dessert.
Why You’ll Love This Sweet Potato Pecan Pasta Salad
A Good Make-Ahead Holiday Side
This pasta salad needs time to cool anyway, so making it early actually works in its favor. Keep it chilled until the rest of dinner is ready.
Plenty of Texture
Soft roasted sweet potatoes, chewy cranberries, pasta, and crunchy pecans keep every bite from feeling the same.
No Heavy Creamy Dressing
The maple Dijon dressing is lighter than a mayonnaise-based pasta salad and keeps the ingredients easy to see and taste.
Works Beyond Thanksgiving
It makes sense for fall potlucks, Friendsgiving, Sunday dinner, or any meal that needs a cold side dish with a little seasonal flavor.
Ingredient Substitutions
Pasta
Farfalle, penne, or another short pasta can replace the rotini.
Pecans
Chopped walnuts are a good substitute if pecans aren’t available.
Dried Cranberries
Dried cherries can be used for a slightly different sweet-tart flavor.
Green Onions
Finely chopped red onion can replace the green onions. Use a smaller amount since the flavor is stronger.
Pure Maple Syrup
Honey can work in the dressing, although the flavor will be different.
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RECOMMENDED TOOL FOR THIS RECIPE
Cutting Board with Insert Prep Mats
The color-coded prep mats make it easy to keep meat, vegetables, and other ingredients separate while chopping.
Sweet Potato Pecan Pasta Salad
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Equipment
Ingredients
- 8 ounces rotini pasta
- 2 cups sweet potatoes peeled and cut into ½-inch cubes
- 2 tablespoon olive oil
- ½ teaspoon salt divided
- ¼ teaspoon ground black pepper
- ½ cup dried cranberries
- ½ cup chopped pecans
- ½ cup green onions thinly sliced
For the Maple Dressing:
- 3 tablespoon olive oil
- 2 tablespoon apple cider vinegar
- 2 tablespoon pure maple syrup
- 1 tablespoon dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Place the sweet potatoes on the baking sheet. Drizzle with 2 teaspoons olive oil and season with ¼ teaspoon salt and the black pepper. Toss to coat, then spread the cubes into a single layer.
- Roast for 20 to 25 minutes, turning halfway through, until the sweet potatoes are tender and lightly browned.
- Set the sweet potatoes aside to cool for about 15 minutes.
- Bring a large pot of water to a boil. Cook the rotini according to the package directions until al dente.
- Drain the pasta, rinse briefly under cool water, and drain well. Transfer it to a large mixing bowl.
- Add the dressing ingredients to a small bowl and whisk until well blended.
- Add the cooled sweet potatoes, dried cranberries, pecans, and green onions to the pasta.
- Pour the maple dressing over the pasta mixture and gently toss until evenly coated.
- Refrigerate for about 1 hour before serving, or serve at room temperature if preferred.
Notes
Tips and Tricks
Cool the sweet potatoes first – Warm sweet potatoes can soften the pasta and absorb too much dressing. Don’t overcook the pasta – Al dente pasta holds up better after the salad is chilled. Toss gently – Roasted sweet potato cubes can break apart if the salad is stirred too aggressively. Check before serving – Give the pasta salad a quick toss after chilling since some dressing may settle at the bottom.Storing
Refrigerator – Store the pasta salad in an airtight container in the refrigerator for up to 3 to 4 days. Before serving – Stir gently after refrigeration and let it sit at room temperature for about 10 to 15 minutes if preferred.Nutrition
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