WALDORF PASTA SALAD

Prep: 15 minutes     Cook: 10 minutes    
Serves: 4 - 6

Kids will love the jazzy colours of this crunchy salad with grapes, apples, nuts and a light mayo & yoghurt dressing. Feta cheese isn’t a classic ingredient in a Waldorf Salad, but it adds a delicious savoury note to this easy dish.

Ingredients

  • 1 x 500 g pack Pasta Grandé Tricolore Screws (or plain Screws)
  • 1 tsp (5 ml) salt
  • 4 litres water
  • 2 red apples
  • the juice of 2 lemons
  • 1 cup (250 ml) seedless green grapes, halved
  • 3 sticks celery, finely sliced
  • 1½ cups (375 ml) cubed feta cheese
  • 3 Tbsp (45 ml) finely chopped fresh chives
  • ½ cup (125 ml) walnuts or pecans, roughly chopped
For the dressing:
  • 1 cup (250 ml) mayonnaise
  • 1 cup (250 ml) plain Greek yoghurt
  • 2 Tbsp (30 ml) white wine vinegar
  • 4 tsp (20 ml) smooth mild mustard
  • salt and freshly ground black pepper

Method

  1. Bring the water and salt to a fast boil in a large pot. Add all the pasta in one go and stir to separate the pieces. Briefly cover the pot with a lid until the water comes back to a rapid boil. Cook, uncovered, stirring now and then, for 6-8 minutes, or until just tender (al dente).
  2. In the meantime, core the apples and cut into cubes. Immediately place them in a large mixing bowl, pour over the lemon juice and toss well to coat (this stops them turning brown).
  3. To the same mixing bowl, add most of the halved grapes, celery, feta and chives, reserving some (plus a handful of apple cubes) for topping the salad.
  4. To make the dressing, whisk all the ingredients together in a separate bowl, then season to taste with salt and black pepper.
  5. Drain the pasta in a colander and rinse it under cold water. Drain again and set aside to cool to room temperature.
  6. Add the pasta to the mixing bowl, pour over the dressing and toss gently to combine.
  7. Garnish the salad with the reserved grapes, celery, chives and apples.
  8. Transfer to a salad bowl and sprinkle the nuts on top. Serve cold (see Papa Grandé’s tips, below).
Papa Grandé’s Tips
  • Salads like this can turn stiff if they’re chilled for too long, because pasta carries on absorbing liquid as it stands. It’s best to serve this dish within an hour, but if you’d like to make it in advance, you can ‘loosen’ it up (before you add the toppings) by tossing in a little extra lemon juice, mayo and yoghurt.
  • Other Pasta Grandé shapes you can use in this recipe: Gnocchi, Shells, Cavatappi, Elbows and Macaroni.
  • 1 x 500 g pack Pasta Grandé Tricolore Screws (or plain Screws)
  • 1 tsp (5 ml) salt
  • 4 litres water
  • 2 red apples
  • the juice of 2 lemons
  • 1 cup (250 ml) seedless green grapes, halved
  • 3 sticks celery, finely sliced
  • 1½ cups (375 ml) cubed feta cheese
  • 3 Tbsp (45 ml) finely chopped fresh chives
  • ½ cup (125 ml) walnuts or pecans, roughly chopped
For the dressing:
  • 1 cup (250 ml) mayonnaise
  • 1 cup (250 ml) plain Greek yoghurt
  • 2 Tbsp (30 ml) white wine vinegar
  • 4 tsp (20 ml) smooth mild mustard
  • salt and freshly ground black pepper
  1. Bring the water and salt to a fast boil in a large pot. Add all the pasta in one go and stir to separate the pieces. Briefly cover the pot with a lid until the water comes back to a rapid boil. Cook, uncovered, stirring now and then, for 6-8 minutes, or until just tender (al dente).
  2. In the meantime, core the apples and cut into cubes. Immediately place them in a large mixing bowl, pour over the lemon juice and toss well to coat (this stops them turning brown).
  3. To the same mixing bowl, add most of the halved grapes, celery, feta and chives, reserving some (plus a handful of apple cubes) for topping the salad.
  4. To make the dressing, whisk all the ingredients together in a separate bowl, then season to taste with salt and black pepper.
  5. Drain the pasta in a colander and rinse it under cold water. Drain again and set aside to cool to room temperature.
  6. Add the pasta to the mixing bowl, pour over the dressing and toss gently to combine.
  7. Garnish the salad with the reserved grapes, celery, chives and apples.
  8. Transfer to a salad bowl and sprinkle the nuts on top. Serve cold (see Papa Grandé’s tips, below).
Papa Grandé’s Tips
  • Salads like this can turn stiff if they’re chilled for too long, because pasta carries on absorbing liquid as it stands. It’s best to serve this dish within an hour, but if you’d like to make it in advance, you can ‘loosen’ it up (before you add the toppings) by tossing in a little extra lemon juice, mayo and yoghurt.
  • Other Pasta Grandé shapes you can use in this recipe: Gnocchi, Shells, Cavatappi, Elbows and Macaroni.

Related Hint

Waldorf Pasta Salad

Salads like this can turn stiff if they’re chilled for too long, because pasta carries on absorbing liquid as it stands. It’s best to serve this dish within an hour, but if you’d like to make it in advance, you can ‘loosen’ it up (before you add the toppings) by tossing in a little extra lemon juice, mayo and yoghurt.

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