Autumn Crunch Pasta Salad

Autumn Crunch Pasta Salad



Autumn is just around the corner, and we’re beyond excited to start cooking with the fall flavors again. One of our favorite ways to incorporate fresh and in-season produce is to start with a protein packed salad base and layer on all those delicious seasonal flavors for a meal with tastes great and delivers on nutrition. The winning combination is easy, start with an overflowing bowl of greens and from there add in our protein-packed POW! Red Lentil Rotini – then finish with a few of your seasonal favorites.

Just like that, you’ll have a delicious fall meal that’s ready in minutes, and by using any of our 5 Ancient Harvest POW!™ Pasta varieties, you’ll be fueling up with 25g of plant-based protein per serving.

Autumn Crunch Pasta Salad

  • 1 box Ancient Harvest POW!™ Red Lentil Rotini
  • 5 ounces fresh spinach
  • 1 cup celery, chopped
  • 3/4 cup dried cranberries
  • 1 apple, thinly sliced
  • 5-7 fresh figs, quartered
  • 1/2 lemon, juiced
  • 1/3 cup walnuts
  • Optional: Feta cheese

Dressing Ingredients

  • ¼ cup olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • ½ lemon, juiced
  • 1 tablespoon chia seeds


  1. Preheat oven to 350° F and spread walnuts in a single layer on a parchment-lined baking sheet. Roast for 10-12 minutes, tossing walnuts halfway through.
  2. Cook the pasta according to package instructions.
  3. While the pasta is cooking, prepare the dressing by stirring together all ingredients. Set aside.
  4. Drain the pasta and toss with 2 tablespoons of dressing. Place in fridge until ready to serve.
  5. Toss apple slices with lemon juice to help prevent browning.
  6. To a large bowl, add all salad ingredients, drizzle with remaining dressing.