Potluck Pasta Salad with Apple, Walnuts, Celery, Dried Cranberries & Cheddar
This simple side salad will be a hit at your next BBQ or potluck party. It is full of flavor and texture and extra flavor from a zingy homemade honey mustard dressing. A delicious side dish that goes with anything.
Total Time
45min
0.0
0 Ratings
Author: Bits of Carey
Servings:
6
Ingredients
•
1
pckg
(1 lb)
Farfalle Pasta
•
3
Green Apples
, washed
•
2
stalks
Celery
•
1
cup
Dried Cranberries
•
1
cup
Walnuts
•
1
block
(8 oz)
Sharp White Cheddar Cheese
•
to taste
Coarse Salt
•
to taste
Freshly Ground Black Pepper
Honey Mustard Dressing
•
2
Tbsp
Honey
•
2
Tbsp
Dijon Mustard
•
2
Tbsp
Whole Grain Mustard
•
3
Tbsp
Apple Cider Vinegar
•
2
Tbsp
Cold
Water
•
1/3
cup
Olive Oil
or Vegetable Oil
Cooking Instructions
1.
Bring a large pot of salted water to a boil. Boil Farfalle Pasta (1 pckg) as per packaging instructions.
2.
Dice the Sharp White Cheddar Cheese (1 block) into 1/2-inch cubes. Dice the Green Apples (3) and Celery (2 stalks) into 1/2-inch chunks while the pasta is cooking.
3.
Drain pasta and rinse with cold water. Set aside.
4.
Toast the Walnuts (1 cup) lightly in a dry pan. Keep a watchful eye to prevent them from burning. Roughly chop.
5.
Place Honey (2 Tbsp), Dijon Mustard (2 Tbsp), Whole Grain Mustard (2 Tbsp), Apple Cider Vinegar (3 Tbsp), Water (2 Tbsp), Olive Oil (1/3 cup) into a jar, seal and shake vigorously until thickened and creamy. Season well with Coarse Salt (to taste) and Freshly Ground Black Pepper (to taste).
6.
Once pasta is cooled completely, in a large bowl, add the pasta, apple, celery, Dried Cranberries (1 cup), and cheese.
7.
Add the dressing and mix until the pasta ingredients are evenly combined and thoroughly coated in the dressing. Season once more to taste. Enjoy!
Author's Notes
Keep covered and refrigerated. Eat within 2 days.
To save time, use a store-bought honey mustard dressing.
Nutrition Per Serving
CALORIES
795
FAT
39.3 g
PROTEIN
22.6 g
CARBS
92.2 g
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