Dinner

Potluck Pasta Salad with Apple, Walnuts, Cranberries, and Cheddar Recipe

BySophie Carsel December 19, 2025December 19, 2025

Introduction

This Potluck Pasta Salad is a delightful mix of sweet, tangy, and crunchy flavors. Featuring farfalle pasta combined with crisp apples, celery, walnuts, dried cranberries, and sharp cheddar, it’s perfect for gatherings or a refreshing lunch.

A white bowl filled with a pasta salad featuring bowtie pasta as the base layer, light yellow in color and slightly glossy from dressing. Mixed in are small chunks of green apple and light yellow cheese, scattered evenly throughout. There are also dark red dried cranberries and walnut pieces adding color and texture contrast on top. The salad is lightly coated with a grainy mustard dressing, giving small black and yellow specks across the dish. The bowl sits on a loosely folded soft green cloth on a white marbled textured surface. To the right of the bowl, a small white bowl holds extra mustard dressing, next to two vintage silver spoons. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 package Farfalle Pasta
3 Green Apples
2 stalks Celery
1 cup Dried Cranberries
1 cup Walnuts
1 block Sharp White Cheddar Cheese
Coarse Salt, to taste
Freshly Ground Black Pepper, to taste
2 tablespoons Honey
2 tablespoons Dijon Mustard
2 tablespoons Whole Grain Mustard
3 tablespoons Apple Cider Vinegar
2 tablespoons Water
1/3 cup Olive Oil

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook the farfalle pasta according to the package instructions until al dente.
Step 2: While the pasta cooks, dice the sharp white cheddar cheese into 1/2-inch cubes. Also dice the green apples and celery stalks into 1/2-inch chunks.
Step 3: Drain the cooked pasta and rinse under cold water to cool it. Set aside.
Step 4: Lightly toast the walnuts in a dry pan over medium heat, watching carefully to avoid burning. Once toasted, roughly chop them.
Step 5: In a jar, combine honey, Dijon mustard, whole grain mustard, apple cider vinegar, water, and olive oil. Seal the jar and shake vigorously until the dressing thickens and becomes creamy. Season with coarse salt and freshly ground black pepper to taste.
Step 6: Once the pasta has cooled completely, transfer it to a large bowl. Add the diced apples, celery, dried cranberries, cheese, and walnuts.
Step 7: Pour the dressing over the salad and toss gently until everything is evenly coated. Taste and adjust seasoning if necessary. Serve and enjoy!

Tips & Variations

For extra flavor, add a handful of chopped fresh herbs like parsley or chives.
Substitute walnuts with pecans or almonds for a different crunch.
If you prefer a creamier dressing, stir in a spoonful of Greek yogurt or mayonnaise.
To keep the apples from browning, toss them with a little lemon juice before adding to the salad.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. For best texture, toss the salad again before serving. If it thickens after chilling, you can thin the dressing with a splash of water or apple cider vinegar. This salad is best enjoyed cold or at room temperature.