Apple, Penne and Walnut Salad
Per serving
Try a light, aromatic salad that combines crisp lettuce, juicy apples, penne pasta, nuts and a gentle yogurt‑based dressing. It’s an ideal vegetarian dinner that provides three times the daily recommended fruit and vegetable servings — yet remains low in calories.
Ingredients
4 serv.- wholegrain penne pasta↗200g g
- bio yogurt↗2 × 150 г баночки g
- apple cider vinegar↗4 ч. л. tsp
- English mustard powder↗2 ч. л. tsp
- green onion↗4
finely chopped
- celery stalks↗6
(320 g), finely chopped
- chickpeas↗400 г та 210 г консервовані g
drained
- raisins↗30g g
- apples↗2
- halves of walnuts↗12
(35 g), chopped
- iceberg lettuce leaves↗8 хрустких листків
8 crunchy leaves
Step-by-step instructions
- 1
Cook the penne pasta for 12 minutes in salted water until al‑dente, then drain and let it cool.
- 2
In a large bowl combine the bio‑yogurt, apple cider vinegar, English mustard powder and finely chopped green onion — this will be the dressing.
- 3
Add to the dressing the finely chopped celery, drained canned chickpeas, cooked pasta, raisins and half of the chopped walnuts; mix thoroughly so all ingredients are evenly coated with the sauce.
- 4
Dice the apples into cubes and gently fold them into half of the prepared salad together with the remaining nuts and crunchy iceberg lettuce leaves. Keep the rest of the salad in the fridge — it stores well for up to 3 days.
- 5
Before serving, toss again, add salt and pepper to taste if needed, and serve immediately so the apples stay fresh and the nuts stay crunchy.
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