Name: Apple, Grape and Pecan Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: 1 h
Cuisine: American
Ingredients: 12 oz short pasta (rotini, bowtie, or macaroni); 2 red apples, chopped; 1 cup red or green grapes, halved; 3/4 cup chopped pecans, toasted; 1/2 cup celery, diced; 1/4 cup green onions or red onion, thinly sliced; 1/2 cup mayonnaise; 1/2 cup Greek yogurt or sour cream; 1 tbsp honey or maple syrup; 1 tbsp apple cider vinegar or lemon juice; Salt and black pepper, to taste

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Apple, grape, and pecan pasta salad is a refreshing and slightly sweet twist on traditional pasta salad. I love how it combines crisp fruit, toasted nuts, and tender pasta, all tossed in a creamy dressing that ties everything together. It’s perfect for potlucks, picnics, or as a unique side for roasted meats and sandwiches.

Why You’ll Love This Recipe

I love how this salad balances sweet, creamy, and crunchy textures in every bite. The apples and grapes add fresh bursts of flavor, while the pecans bring in a satisfying nuttiness. It’s easy to make, stays crisp when chilled, and feels just as appropriate for a summer cookout as it does for a fall gathering. Apple, Grape and Pecan Pasta Salad

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Short pasta (rotini, bowtie, or macaroni)
Red apples, chopped
Red or green grapes, halved
Chopped pecans, toasted
Celery, diced
Green onions or red onion, thinly sliced
Mayonnaise
Greek yogurt or sour cream
Honey or maple syrup
Apple cider vinegar or lemon juice
Salt and black pepper

Directions

I cook the pasta according to package instructions, then drain and rinse it under cold water to cool it completely.
While the pasta cooks, I toast the pecans in a dry skillet over medium heat for a few minutes until fragrant, then set them aside to cool.
In a large bowl, I combine the chopped apples, grapes, celery, onions, and cooled pasta.
In a separate bowl, I whisk together the mayonnaise, Greek yogurt, honey, and vinegar. I season with salt and pepper to taste.
I pour the dressing over the salad and toss gently until everything is well coated.
I fold in the toasted pecans just before serving to keep them crunchy.
I chill the salad for at least 30 minutes before serving for the best flavor and texture.

Servings and timing

This recipe serves 6–8 as a side.
Prep time: 20 minutes
Cook time: 10 minutes
Chill time: 30 minutes
Total time: 1 hour

Variations

I sometimes add raisins or dried cranberries for extra sweetness or swap pecans for walnuts. If I want a tangier dressing, I use all Greek yogurt and skip the mayo. For a savory twist, I’ve even added diced cooked chicken or crumbled bacon. Fresh herbs like dill or parsley give it a more complex flavor when I want it herbier.

storage/reheating

I store the salad in an airtight container in the fridge for up to 3 days. It’s best served cold, and I give it a quick stir before serving, as the dressing may thicken or separate slightly. I don’t reheat this salad—it’s meant to be enjoyed chilled. Apple, Grape and Pecan Pasta Salad

FAQs

Can I make this salad ahead of time?

Yes, I often make it a day ahead. I recommend adding the pecans right before serving so they stay crunchy.

What kind of apples work best?

I prefer crisp varieties like Honeycrisp, Fuji, or Gala. They hold their shape and add a nice balance of sweetness and crunch.

Can I use only mayonnaise or only yogurt?

Absolutely. I use all mayo for a richer flavor or all Greek yogurt for a lighter, tangier dressing. A mix of both gives the best balance.

How do I keep the apples from browning?

I toss them in a little lemon juice right after chopping. It helps preserve their color and adds brightness to the salad.

Is this salad sweet or savory?

It leans slightly sweet thanks to the fruit and honey, but the vinegar, onion, and yogurt balance it out. I adjust the dressing to suit my taste.

Conclusion

Apple, grape, and pecan pasta salad is a refreshing, unique addition to any meal. I love how the flavors and textures play off each other—sweet, tangy, crunchy, and creamy all at once. Whether I’m making it for a crowd or just to enjoy over a few days, this pasta salad always feels like a refreshing, colorful treat.