Ingredients
12 oz (340g) rotini or farfalle pasta
2 medium apples (e.g., Honeycrisp or Fuji), diced
1/2 cup (40g) dried cranberries
1/2 red onion, finely diced
2 celery stalks, julienned
1/2 cup (30g) toasted walnut pieces
3 tbsp Greek yogurt
2 tbsp mayonnaise
1 1/2 tbsp freshly squeezed lemon juice
1 tsp Dijon mustard
1 tbsp honey
1/4 tsp salt
1/4 tsp freshly ground black pepper
2 tbsp chopped fresh parsley
Instructions
Bring a pot of salted water to a boil. Cook pasta al dente according to package instructions, then drain and rinse with cold water to cool.
While pasta cools, combine diced apples, cranberries, red onion, celery, and 1/2 cup toasted walnuts in a large bowl.
In a separate small bowl, whisk Greek yogurt, mayonnaise, lemon juice, Dijon mustard, honey, salt, and pepper until smooth.
Pour dressing over pasta and vegetable mixture. Add chopped parsley, then gently toss to coat.
Chill for at least 30 minutes before serving to allow flavors to meld.
Notes
Add lemon zest for extra brightness.
Substitute dried cranberries with raisins or orange segments.
Store airtight in the refrigerator up to 2 days.
- Prep Time: 15
- Cook Time: 10
- Category: Mediterranean Table
- Method: Cold Mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 410
- Sugar: 18g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 4g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 10mg