Potluck Pasta Salad with Apple, Walnuts, Celery, Dried Cranberries & Cheddar

Bring a large pot of salted water to a boil. Boil Farfalle Pasta (1 pckg) as per packaging instructions.

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.

Drain pasta and rinse with cold water. Set aside.

Toast the Walnut (1 cup) lightly in a dry pan. Keep a watchful eye to prevent them from burning. Roughly chop.

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).

Once pasta is cooled completely, in a large bowl, add the pasta, apple, celery, Dried Cranberries (1 cup), and cheese.

Add the dressing and mix until the pasta ingredients are evenly combined and thoroughly coated in the dressing. Season once more to taste. Enjoy!