Description
A refreshing cold pasta salad combining sweet apples, honey, and yogurt, perfect for a vegetarian meal.
Ingredients
Scale
- 2 cups (400g) cooked Campanelle pasta
- 2 RubyFrost Apples, cored and chopped
- 2 tablespoons (30ml) lemon juice
- 1/2 cup (60g) chopped walnuts
- 1 cup (150g) red grape halves
- 2 tablespoons (30g) honey
- 1/2 cup (75g) craisins
- 1/21/2 teaspoon ground ginger
- 1 1/2 cups (360g) Honey Vanilla Greek Yogurt
- Pinch of salt
- Pinch of pepper
Instructions
- Cook the Pasta: Start by boiling your pasta in well-salted water until it is al dente, which will take roughly 10-12 minutes. You will know it is ready when it has a slight bite and smells delicious. Just be careful not to overcook it, or it will get mushy in the salad.
- Rinse with Cold Water: Once your pasta is done, rinse it with cold water right away. This helps to stop the cooking process and preserves that lovely firm texture. Do not skip this step, or the pasta might clump together.
- Mix Yogurt and Honey: In a bowl, whisk together the Honey Vanilla Greek Yogurt and honey until it is smooth and creamy. You’ll get that sweet, tangy aroma wafting up, making your mouth water. Ensure that the mixture is well blended; a lumpy sauce is not appealing.
- Add in Apples and Ginger: Fold in the chopped RubyFrost Apples and ground ginger into your yogurt mixture. The crunch of the apples and the warm scent of ginger will excite your taste buds. Be careful not to mix too aggressively, or the apples might break down too much.
- Combine Everything Thoroughly: Toss the cooled Campanelle pasta with the apple-honey mixture until it is all evenly coated. You will see how colorful and inviting it becomes. A gentle toss is recommended to avoid squishing the ingredients.
- Season to Taste: Now, it is time to add a pinch of salt and pepper; taste it as you go. A little goes a long way, so do not overdo it!
- Chill Before Serving: Cover the salad and pop it in the fridge for at least 30 minutes. Allowing it to chill will bring all those flavors together, and the salad will become nice and refreshing. Do not skip this step; serving it warm will not have the same effect.
- Enjoy with Family: When you are ready, serve it up and enjoy! The mix of sweet apples and honey with cool yogurt is delightful. Savor the moment as this recipe is made with love for friends and family.
Notes
- Storage Tips: Store in the fridge for up to 3-4 days in an airtight container.
- Expert Tips: If pasta sticks together after cooking, rinsing it under cold water right after draining will help separate the strands.
- When you notice the salad tasting bland, adding a little extra lemon juice or honey can boost the flavor.
- If apples start turning brown before mixing, a quick toss in lemon juice will keep them looking fresh and vibrant.
- For pasta that is tender yet firm, cook it in well-salted water—about 1 tablespoon—to prevent mushiness.
- When preparing ahead, chill the pasta thoroughly before mixing with other ingredients to enhance overall freshness and texture.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg