Easy Gluten Free & Vegan Fall Pasta Salad!

Cook the pasta according to package instructions. Heat a skillet over medium heat, add a little oil, then add the Brussels sprouts. Sauté for about 5-7 minutes then remove for them to cool. Whisk all of the dressing ingredients (apple cider vinegar, maple syrup, garlic powder, Dijon mustard, olive oil) together in a small bowl. When the pasta is done, rinse under cool water to cool it down. Add the cooled pasta to a large bowl. Then add the pecans, cranberries, Brussels sprouts, and dressing. Mix together and serve! If you aren’t vegan, add some feta cheese too!