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Bring a large pot of salted water to a boil. Boil
Farfalle Pasta (1 pckg)
as per packaging instructions.
Sharp White Cheddar Cheese (1 block)
into 1/2-inch cubes. Dice the
Green Apples (3)
Celery (2 stalks)
into 1/2-inch chunks while the pasta is cooking.
Drain pasta and rinse with cold water. Set aside.
Walnuts (1 cup)
lightly in a dry pan. Keep a watchful eye to prevent them from burning. Roughly chop.
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)
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!
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