Name: Apple, Grape and Pecan Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Cuisine: American
Ingredients: 8 oz short pasta (rotini, bowtie, or penne); 2 apples (Honeycrisp or Gala), diced; 1 cup red or green grapes, halved; ½ cup pecans, toasted and chopped; ½ cup celery, finely chopped (optional); 2 green onions, thinly sliced; ⅓ cup mayonnaise; ⅓ cup plain Greek yogurt or sour cream; 1 tablespoon apple cider vinegar or lemon juice; 1 tablespoon honey or maple syrup; Salt, to taste; Black pepper, to taste

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Apple, Grape, and Pecan Pasta Salad is a refreshing twist on the traditional creamy pasta salad. It brings together sweet and crunchy apples, juicy grapes, and toasted pecans for a mix of textures and flavors that’s both light and satisfying. Tossed in a creamy dressing and paired with tender pasta, this salad is perfect for picnics, potlucks, or a light lunch. I love how it balances sweet, tangy, and savory in every bite.

Why You’ll Love This Recipe

I love this salad because it’s a unique blend of fruit and pasta that works so well together. The apples and grapes add a burst of sweetness, while the pecans give it that irresistible crunch. The creamy dressing ties it all together without feeling too heavy. It’s a crowd-pleaser that’s just as great for entertaining as it is for meal prep during the week. Plus, it’s super easy to make with simple ingredients.

Ingredients

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

Short pasta (like rotini, bowtie, or penne)
Apples (crisp varieties like Honeycrisp or Gala, diced)
Red or green grapes (halved)
Pecans (toasted and chopped)
Celery (optional, for extra crunch)
Green onions (thinly sliced)
Mayonnaise
Plain Greek yogurt or sour cream
Apple cider vinegar or lemon juice
Honey or maple syrup
Salt
Black pepper

Directions

I start by cooking the pasta according to package instructions until al dente, then I drain and rinse it under cold water to cool it down.
While the pasta cools, I toast the pecans in a dry skillet over medium heat for a few minutes until fragrant, then chop them roughly.
In a large bowl, I whisk together mayonnaise, yogurt (or sour cream), vinegar or lemon juice, honey, salt, and pepper to make the dressing.
I add the cooked pasta, apples, grapes, celery, and green onions to the bowl, tossing everything together gently.
I fold in the chopped pecans just before serving so they stay crunchy.
I chill the salad for at least 30 minutes to let the flavors come together.

Servings and timing

This recipe makes about 6 servings. It takes around 15 minutes to prep and another 10 minutes to cook the pasta, with at least 30 minutes of chill time before serving.

Variations

I’ve added shredded chicken or chopped rotisserie chicken to make it a more filling main dish.
For a vegetarian protein boost, I mix in cooked quinoa or chickpeas.
Swapping pecans for walnuts or slivered almonds works great too.
Diced cheddar or crumbled feta adds a creamy, tangy twist.
For a sweeter version, I use vanilla yogurt and skip the onions and celery.

Storage/Reheating

I store this salad in an airtight container in the fridge for up to 3 days. It tastes even better after a few hours once the flavors have mingled. Since it’s a cold dish, I serve it straight from the fridge—no reheating needed. If it dries out a bit, I just stir in a spoonful of yogurt or mayo before serving.

FAQs

Can I make this pasta salad ahead of time?

Yes, I often make it a day in advance. I wait to add the pecans until just before serving so they stay crisp.

What type of apple works best?

I like using crisp, sweet-tart apples like Honeycrisp, Fuji, or Gala. They hold their shape and add a nice crunch.

Can I use a different dressing?

Absolutely. I’ve tried it with poppy seed dressing or even a vinaigrette, and both work well for a lighter option.

Is this salad gluten-free?

It can be! I use gluten-free pasta to make it safe for gluten-free diets. Just double-check any packaged ingredients.

Can I use roasted pecans instead of toasting them?

Yes, pre-roasted pecans are fine. I just make sure they’re unsalted if I’m watching the seasoning in the salad.

Conclusion

Apple, Grape, and Pecan Pasta Salad is one of those recipes that surprises everyone—in the best way. It’s fresh, creamy, and full of texture, with the perfect blend of sweet and savory. I love serving it up as a side for BBQs, holidays, or just enjoying it for a quick lunch. It’s simple to make, easy to adapt, and always a hit whenever I bring it to the table.