Fresh crisp apples with a simple creamy dressing makes this tantalizing waldorf pasta salad a must. Make this recipe at your next cookout or family get-together.
a Wald-What salad?
The waldorf salad originally an apple, celery, mayo combo was introduced on March 14, 1893. It was created for a charity ball in honor of the St. Mary’s hospital for children. Its debut coincided with the opening of the waldorf hotel in New York City.
How to make waldorf Pasta Salad
- Cook 2 cups of dried rotini pasta according to package directions, drain and let cool.
- In a small bow, mix together the dressing and refrigerate until you are ready.
- Chop up the red apple, I used Pink lady apples as they are crisp and tart which helps it stand out in the salad.
- Chop up the celery and mince the onions.
- In a large bowl, toss together the pasta, apples and chopped veggies.
- Stir in the dressing. I found the dressing to be the perfect ratio to the salad, but you can adjust how much you add to your liking
Variations
There are many different ways to customize this salad to your liking!
- Grilled Chicken. Add some grilled chicken in your salad to make a complete meal to take with you to work for lunch.
- Nuts. Top your salad off with some toasted walnuts, pecans, or slivered almonds.
- Toppings. Add in some grapes, or craisins or golden raisins for some extra texture and color.
- Yogurt. Instead of using Greek yogurt, try it with light yogurt to save some extra calories
- Pasta. Change up the pasta noodles from rotini to penne or falafel, or macaroni, any short noodle you have in your pantry will do.
Waldorf Pasta Salad
Prep Time
10 min
Cook time
20 Min
Serves
4-6
INGREDIENTS
- 3/4 cup Vanilla flavored yogurt (I used 2% Greek)
- 2 tsp honey mustard
- 1 tsp lemon zest
- 1/2 salt
- 1/8 black pepper
- 4 cups cooked rotini pasta (about 2 cups dry)
- 3 cups red apple, chopped
- 1 cup celery, diced
- 1/4 cup red onion, minced
- Parsley, minced (optional)
DIRECTIONS
- Combine yogurt, honey mustard, lemon zest, salt and pepper in a small bowl. refrigerate until ready to use.
- Toss remaining ingredients in a large bowl. Garnish with parsley. Add dressing and chill for 1 hour before serving.
Store in an airtight container in the refrigerator for up to 3 days.
Recipe source: The loneyspoons collection
Prairie Sweets & Eats 