For the salad:
- 8 ounces rotini pasta
- 1/2 cup pecans, chopped
- 1/2 cup dried cranberries
- 1 small red onion, diced
- 2 carrots, grated
- 2 cups broccoli florets, chopped
For the vinaigrette dressing:
- 1/2 cup olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 2 teaspoons Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Cook the pasta to al dente, according to package directions.
Drain and rinse the pasta with cold water until room temperature.
Place the pasta, the pecans, the cranberries, the onion, the carrot, and the broccoli in a large bowl, tossing to combine.
In a separate bowl, add the olive oil, the vinegar, the mustard, the maple syrup, the Italian seasoning, the salt, and the pepper and whisk to combine.
Pour the dressing over the salad and toss to evenly coat everything.
Refrigerate the pasta salad for 1 hour.