Description

A vibrant and refreshing potluck pasta salad featuring farfalle pasta, crisp green apples, crunchy walnuts, celery, sweet dried cranberries, and sharp white cheddar cheese, all tossed in a tangy honey mustard vinaigrette. Perfect for gatherings or as a flavorful side dish.

Ingredients

Scale

Pasta & Produce

1 package Farfalle Pasta (about 12 oz)
3 Green Apples, diced into 1/2-inch chunks
2 stalks Celery, diced into 1/2-inch chunks

Nuts & Dairy

1 cup Walnuts, toasted and roughly chopped
1 block Sharp White Cheddar Cheese, diced into 1/2-inch cubes (about 8 oz)

Dried Fruit

1 cup Dried Cranberries

Dressing

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
Coarse Salt, to taste
Freshly Ground Black Pepper, to taste

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the farfalle pasta and cook according to the package instructions until al dente. Drain and rinse with cold water to cool it down and prevent sticking. Set aside.
Prepare the Produce and Cheese: While the pasta cooks, dice the sharp white cheddar cheese, green apples, and celery into uniform 1/2-inch cubes to ensure even texture and flavor distribution in the salad.
Toast the Walnuts: In a dry pan over medium heat, lightly toast the walnuts, stirring frequently to prevent burning. Once fragrant and slightly browned, remove from heat and roughly chop to desired size.
Make the Dressing: In a jar, combine the honey, Dijon mustard, whole grain mustard, apple cider vinegar, water, and olive oil. Seal the jar with a lid and shake vigorously until the dressing thickens and becomes creamy. Season with coarse salt and freshly ground black pepper to taste.
Combine the Salad: In a large bowl, add the cooled pasta, diced apples, celery, dried cranberries, toasted walnuts, and cheddar cheese. Pour the dressing over the salad and toss thoroughly until all ingredients are well coated.
Final Seasoning & Serve: Taste the salad and adjust seasoning with additional salt and pepper if needed. Serve immediately or chill for an hour to meld the flavors. Enjoy your refreshing potluck pasta salad!

Notes

Toast walnuts carefully as they can burn quickly; keep an eye and stir frequently.
Rinsing pasta with cold water stops cooking and cools the pasta for the salad.
For extra crunch, add chopped celery seeds or fresh herbs like parsley.
This salad can be prepared a few hours ahead and refrigerated; add dressing just before serving if preferred.
Use sharp white cheddar for a nicely balanced tangy flavor, but mild cheddar can be substituted.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Boiling
Cuisine: American

Keywords: potluck pasta salad, farfalle pasta salad, apple pasta salad, walnut pasta salad, cheddar pasta salad, honey mustard dressing