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Harvest Pasta Salad featuring Musselman’s Apple Butter

Harvest Pasta Salad featuring Musselman’s Apple Butter

Serves 6-8
Prep time 40 minutes
Meal type Lunch, Main Dish, Salad
Misc Pre-preparable, Serve Cold, Serve Hot

Ingredients

  • 1 cup Musselman's Apple Butter
  • 1/3 cup Apple Cider Vinegar
  • 2 tablespoons Maple Syrup (I recommend Grade B Maple Syrup as it has a stronger flavor)
  • 2/3 cups Extra Virgin Olive Oil
  • 1 box Pasta, 12 ounce (Use your favorite shape and brand - we chose a whole wheat rotini)
  • 1 12 oz. package Chicken Sausage with Apples (Sliced and browned. Both Al Fresco and Johnsonville make good ones)
  • 1/2 Small Red onion (sliced thin)
  • 2 cups Veggies (Use your favorites or what you have on hand - we used a combination of cubed sweet potato and frozen corn and peas)
  • 6 pieces Bacon (Regular or Turkey, cooked and crumbled)
  • 1/2 cup Slivered Almonds or Walnuts (Toasted)
  • Salt and Pepper

Note

This is a very versatile recipe and easy to adapt to your families' favorites. For example, rather than sausage, you can also use roasted or grilled chicken, even turkey. If you do, add a chopped apple to the salad.

Directions

Step 1 Salt and boil water. Cook pasta per instructions on box. Drain and rinse with cool water. Set aside in a large bowl.
Step 2 While pasta cooks, prepare the dressing for the salad. Add the Musselman's Apple Butter, apple cider vinegar, maple syrup and olive oil to a jar or container and shake vigorously to combine (this can also be done in a bowl with a whisk.) Salt and pepper to taste. (I start with about 1/2 teaspoon salt and 1/4 teaspoon pepper and go from there.)
Step 3 To the pasta, add the sliced and browned sausage, sliced onions, veggies and crumbled bacon. toss lightly to blend.
Step 4
Pour the prepared apple butter dressing over the pasta mixture and toss gently to coat all. Salt and pepper to taste.
Pasta Salad
Step 5 Serve warm or chilled with toasted nuts sprinkled on top.