Is there anything better than pasta salad? And yes, it might normally be thought of as a great side dish option at summer backyard barbecues, but this version keeps all the best things about pasta salad (like the pasta and a creamy dressing) and updates it with some of my favorite winter flavors. Yum!
Related: 40 Easy 30-Minute Dinner Ideas
This pasta salad is excellent as a big side dish option, but if you end up with leftovers, it’s great for lunch the next day too. On the day I photographed this, I ended up eating it for lunch and dinner, and I was not one bit sorry about it. 🙂
Creamy Winter Pasta Salad, serves 5-6 as a side dish or 3-4 as a meal
14 oz. pasta (butternut squash pasta is preferred!)
8-9 oz. Brussels sprouts, about 2 to 2 1/2 cups once shaved
1 granny smith apple
3 oz. dried cranberries
1/2 cup toasted, chopped pecans
1/3 cup mayo
2 tablespoons sour cream or greek yogurt
2 tablespoons apple cider vinegar
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dry mustard
First, cook the pasta to al dente according to the package directions. Drain and allow to cool.
Cut the brussels sprouts into very thin pieces, discarding the bottom stems. Core the apple and chop into small cubes.
In a small bowl stir together the mayo, sour cream, vinegar, olive oil, salt, pepper, and dry mustard. In a large bowl combine the pasta, brussels, apple, dried cranberries, and pecans.
Drizzle the dressing over everything and toss so it all gets coated in the dressing.
Serve right away or cover and chill in the refrigerator for a few hours. Man, I love pasta salad! So good and also insanely easy to make.
You could also use regular (not flavored) pasta instead and this recipe will still be just as good. I’d recommend farfalle or fusilli. Enjoy! xo. Emma
Love this post? Check out my 3 Easy Pasta Salad Dressings!
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Ingredients
- 14 oz. pasta (butternut squash pasta is preferred)
- 8-9 oz. Brussels sprouts (about 2 to 2 1/2 cups once shaved)
- 1 granny smith apple
- 3 oz. dried cranberries
- ½ cup chopped pecans (toasted)
- ⅓ cup mayo
- 2 tablespoons sour cream ( or greek yogurt)
- 2 tablespoons apple cider vinegar
- 1 tablespoon olive oil
- 1 teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon mustard (dry)
Instructions
- First cook the pasta to al dente according to the package directions. Drain and allow to cool.
- Cut the brussels sprouts into very thin pieces, discarding the bottom stems. Core the apple and chop into small cubes.
- In a small bowl stir together the mayo, sour cream, vinegar, olive oil, salt, pepper, and dry mustard. In a large bowl combine the pasta, brussels, apple, dried cranberries, and pecans. Drizzle the dressing over everything and toss so it all gets coated in the dressing.
Credits // Author and Photography: Emma Chapman.
Is this a warm or cold pasta salad?
I serve it cold
I wish you were able to print this recipe from here. I can’t write as well as I used to, so it is difficult to copy recipes by hand. It looks and sounds delicious!
We’re adding this to all our recipes currently—so glad to hear you’d find it useful!
Debra,
If you send me your email address I’ll send you the copy I made from the site. It fits on one page when you get rid of pictures, ads, etc
Shelby
Thanks! I am pretty obsessed with those mini falafels. 🙂
-Emma
Awesome! Shredded cabbage sounds like a great sub to me. Glad you guys loved it!
-Emma
I made this recipe the day after you posted it and forgot to come back and comment. I didn’t have brussels sprouts on hand, but I had cabbage and swapped that in. (I shredded it in my food processor). So good! Everyone at the table gobbled it up, and it was really pretty, too. Thanks for the terrific recipe!
Wow, looks yummy! I’m starting to love Brussels sprouts. Thanks for giving me another recipe to try. 🙂
This looks great! I am going to meal prep this and gorge for the whole week!
Your recipes are the bomb. I just made the mini-falafels last weekend and will give this delish looking salad a go soon <3
I’m just not a brussel sprouts fan, but I’m going to try it with broccoli slaw instead!
That looks so good… cute pasta. 🙂
I love pasta salad and all those ingredients look amazing. I’m always keen for recipes with pecans so this looks delicious.
May need to make this for my holiday party! Thanks for sharing it looks amazing!
This seriously looks scrumptious. I can’t wait to try making it. Been on a brussels sprouts kick lately!
– Charmaine
http://charmainenyw.com
Aside from the dried cranberries as everything else can be refined sugar free this recipe is healthy in my book. AND it looks divine + comforting + easy enough to make. Tick, tick, tick and tick. I am thankful for your recipes each week. Some have become all time favourites and parts of seasonal traditions of mine and this looks like it will be one of those.
This looks like the perfect dish! x
Jessica — NinetyCo
This looks so delicious, and the pasta alone looks so extraordinary! I have to try it!
https://www.makeandmess.com/
This looks SO GOOD, and a perfectly balanced dish. The crunch from the brussel sprouts and apple, the earthiness from the pecans, the bit of sweetness from the cranberries…going to try it!
I’ve never seen butternut squash pasta before – it’s so cute! Haha.
www.wonderlandsam.com
Jackie, on behalf of the internet, welcome! 🙂 I love that you’re just jumping on here and already spreading positivity. You rule.
-Emma
Yes ma’ms….this IS my first time appearing on your blog…You girls are just the cutest and smartest…I’m a grandmother and just starting this “ecommerce” world with a small business online…and new to blogging as well…I see you even offer classes. Well I do have coaches and help with taxes..ugh… and creating my business plan and all that…Now I’m looking at my competition and it is incredible. I just LOVE what you girls do! And someone’s hubby is a rockstar in a pic I saw…anyway…I will come back ans swoon over more of your blogs. Just incredible. You are so blessed.