Cook pasta according to package directions for al dente pasta. Drain and rinse with cold water until pasta is room temperature. Place pasta in a large bowl.
Add pecans, cranberries, onion, carrot, and broccoli to pasta and toss to combine. Set aside.
In a separate bowl, add olive oil, vinegar, mustard, maple syrup, Italian seasoning, salt, and pepper. Whisk to combine.
Pour over salad ingredients and toss until evenly coated. Refrigerate for 1 hour before serving. Pasta salad will keep for 2-3 days, refrigerated in a sealed container. Pasta WILL continue to soak up the dressing the longer it sits, so it may need a splash of olive oil and vinegar if it has been sitting for several hours.
To prepare a day ahead: Store your salad ingredients and dressing ingredients separately. An hour before serving, add your dressing and toss to coat.
Pasta salad getting dry? Add a splash of olive oil and vinegar to your salad, then toss to coat. Pasta will continue soaking up dressing as it sets, and is best served within a few hours.
Maple syrup can be substituted with honey (recipe is no longer vegan using honey).
Pecans can be substituted with walnuts.
Apple cider vinegar can be substituted with red wine vinegar.