Apple and Honey Pasta Salad
A refreshing and sweet pasta salad made with apples, honey, and Greek yogurt, perfect for summer gatherings.
Equipment
- Large Bowl
- Large pot
- Draining colander
- Refrigerator
Ingredients
- 2 cups cooked pasta I use Campanelle shaped pasta
- 2 Apples cored and chopped (I used RubyFrost Apples)
- 2 tablespoons lemon juice
- ½ cup chopped walnuts
- 1 cup red grape halves
- 2 tablespoons honey
- ½ cup craisins
- ½ teaspoon ground ginger
- 1 ½ cups Honey Vanilla Greek Yogurt (360g)
Instructions
- Start by chopping the apples and tossing them in 2 tablespoons of lemon juice right after. This keeps them fresh and bright, avoiding that unsightly browning effect. You want to see a juicy, shiny coating on each piece. Be careful not to let them sit too long before juicing to prevent oxidation.
- In a mixing bowl, blend 1 1/2 cups of Honey Vanilla Greek Yogurt with 2 tablespoons of honey and 1/2 teaspoon of ground ginger. The goal is a smooth and creamy mixture that is sweet with a hint of spice. You will know it is ready when it is well-combined and looks glossy. Do not skip the ginger; it adds a nice depth.
- Grab your cooked pasta and gently toss it with the apples, 1/2 cup of chopped walnuts, 1 cup of red grape halves, and 1/2 cup of craisins. Take your time mixing; you want each piece to get a bit of everything. It should smell sweet and nutty. Avoid over-mixing, as it can break down the pasta too much.
- Now, fold in the yogurt mixture carefully to coat everything evenly. You will see a beautiful harmony of colors and textures in your bowl. This creamy component ties the salad together, but do not stir too vigorously, or the pasta can end up mushy.
- Let this salad chill in the fridge for at least an hour before serving. It gives the flavors a chance to mingle and develop; you will appreciate the refreshing taste when it is cold. Keep in mind not to let it sit too long – after a day, the apples might get a little soggy.
Notes
Storage Tips: Keep covered in the refrigerator for up to 3 days.
Expert Tips: For the best flavor, chilling the salad for at least 30 minutes before serving allows the flavors to meld nicely. If the pasta ends up too mushy, aim for al dente by cooking it about 2 minutes less than package instructions. A quick toss in lemon juice prevents apples from browning, keeping your salad looking fresh longer. To avoid a dry salad, try mixing in an extra 1/4 cup of Greek yogurt along with a splash of lemon juice. If water is boiling over, placing a wooden spoon across the pot can help prevent mess.
Reheating Instructions: This salad is best served cold, do not reheat as it is meant to be enjoyed chilled.
Serving Suggestions: Serve chilled as a side dish during summer gatherings. Pair with grilled chicken for a complete meal. Top with extra walnuts for added crunch.
Recipe Variations: Incorporate dried fruits like apricots for added sweetness. Add diced celery for a crunchy texture. Substitute honey with maple syrup for a different sweetness.