Waldorf Pasta Salad Recipes

MODERN WALDORF SALAD

A Waldorf salad inspired my pasta dish. I use smoked turkey, apples, strawberries and orecchiette. Rotisserie chicken and other fruits would also taste fabulous. -Sonya Labbe, West Hollywood, California

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Modern Waldorf Salad image

Steps:

Cook pasta according to package directions. Drain; rinse with cold water and drain well., Meanwhile, in a small bowl, mix yogurt, mayonnaise, milk, mustard and, if desired, thyme until blended. Toss apple with lemon juice., In a large bowl, combine pasta, apple, turkey, strawberries and celery. Add dressing; toss gently to coat. If desired, sprinkle with walnuts. Refrigerate until serving.

Nutrition Facts : Calories 313 calories, Fat 8g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 606mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 3g fiber), Protein 19g protein. Diabetic Exchanges

Ingredients

2 cups uncooked orecchiette or small tube pasta (about 6 ounces)
1/4 cup reduced-fat plain yogurt
2 tablespoons mayonnaise
2 tablespoons 2% milk
4 teaspoons Dijon mustard
1/2 teaspoon dried thyme, optional
1 medium apple, chopped
1 tablespoon lemon juice
1/2 pound thick-sliced deli smoked turkey, cut into bite-sized pieces
1 cup quartered fresh strawberries
1 celery rib, sliced
1/4 cup toasted chopped walnuts, optional

WALDORF SALAD

Provided by Food Network Kitchen

Categories appetizer

Time 25m

Yield 4 servings (4 cups)

Number Of Ingredients 12

Waldorf Salad image

Steps:

Preheat the oven to 350 degrees F.
Spread the nuts on a baking sheet and toast in the oven for 8 to 10 minutes. Cool and break the nuts up into small pieces.
Whisk the yogurt, mayonnaise, parsley, honey, and lemon zest in a large bowl and season generously with pepper.
Halve, core, and cut the apples into 3/4-inch pieces, leaving the skin intact. Add the apples, celery and raisins to the bowl, and sprinkle with the lemon juice; then toss with the dressing. Cover and refrigerate if not serving immediately.
When ready to serve, toss walnuts into the salad. Arrange the lettuce leaves on a large platter, or divide them among 4 salad plates. Place the salad on the lettuce and serve.

Nutrition Facts : Calories 221 calorie, Fat 11 grams, SaturatedFat 1 grams, Cholesterol 3 milligrams, Sodium 98 milligrams, Carbohydrate 31 grams, Fiber 5 grams, Protein 5 grams, Sugar 22 grams

Ingredients

1/2 cup walnuts halves
1/2 cup non-fat yogurt
2 tablespoons light mayonnaise
2 tablespoons minced fresh flat-leaf parsley
1 teaspoon honey
1/2 lemon, zest finely grated
Freshly ground black pepper
2 large crisp apples, such as Gala
2 ribs celery (with leaves), sliced into 1/2-inch-thick pieces (leaves chopped)
1/4 cup golden raisins
1/2 lemon, juiced
1 head Boston lettuce, trimmed, washed, and dried

WALDORF PASTA SALAD

The crispy freshness of a Waldorf salad meets that summer favorite, pasta salad. I've used a combination of yogurt and mayo here so that it's not so gut-busting. If you want to substitute mayo for the yogurt, though, have at it.

Provided by Cluich

Categories Pasta Shells

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Waldorf Pasta Salad image

Steps:

Cook the pasta according to the directions on the package and drain. Rinse under cold water, then drain again.
Combine the pasta and all other ingredients, except the salt, in a bowl and toss gently until the pasta is evenly coated and all ingredients are blended. Season with salt, to taste. Cover and chill for at least five or ten minutes before serving.

Nutrition Facts : Calories 452.2, Fat 17.5, SaturatedFat 2.3, Cholesterol 8.2, Sodium 186.2, Carbohydrate 65, Fiber 5, Sugar 17.3, Protein 11.4

Ingredients

8 ounces small shell pasta (conchigliette)
2 Red Delicious apples, peeled, cored and diced
1 celery rib, sliced
1/2 cup walnuts, roughly chopped
1 cup red seedless grapes, halved
1/3 cup plain low-fat yogurt
1/3 cup reduced-fat mayonnaise
2 teaspoons lemon juice
salt, to taste

THE ORIGINAL WALDORF SALAD

"Millions who never visited the Waldorf owe him a debt," The New York Times wrote in 1950, upon Oscar Tschirky's death. Mr. Tschirky, a Swiss immigrant who became known as "Oscar of the Waldorf," is credited with creating this piece of Americana in 1893, a timeless dish whose popularity has spread far past the Waldorf's exclusive doors and into home kitchens. Over time, variations would include blue cheese, raisins and chopped walnuts, which can be added here alongside the celery and apples. But the original is an exercise in simplicity: four ingredients that have lived on for over a century.

Provided by The New York Times

Categories dinner, easy, lunch, quick, weekday, salads and dressings, appetizer, main course, side dish

Time 10m

Yield 1 serving (as a main course)

Number Of Ingredients 5

The Original Waldorf Salad image

Steps:

Peel apple and cut into halves. Remove core and slice halves 1/4-inch thick. Reserve 4 slices. Cut remaining slices into thin strips.
In a medium bowl, mix celery, mayonnaise and apple strips; season with salt and pepper to taste. Arrange on lettuce and top with apple slices.

Nutrition Facts : @context http, Calories 517, UnsaturatedFat 38 grams, Carbohydrate 30 grams, Fat 45 grams, Fiber 7 grams, Protein 2 grams, SaturatedFat 7 grams, Sodium 909 milligrams, Sugar 20 grams

Ingredients

1 medium ripe apple
1 stalk celery, chopped
1/4 cup mayonnaise
Salt and pepper
2 cups lettuce, torn into bite-size pieces

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Cook the short pasta according to the pack instructions in a large pan of boiling water until al dente. Drain, rinse under cold water, then drizzle with a glug of olive oil.
Meanwhile, finely chop the celery sticks and spring onions, then set aside. In a jug, mix the greek yogurt, the grated zest and lemon juice, 3 tbsp water and creamed horseradish.
In a large bowl, mix the pasta with three quarters of the sauce, the celery, mackerel fillets, a few sun-dried tomatoes and most of the spring onions. Mix well, then divide between two sealable containers. Top with a few toasted chopped walnuts and the remaining sauce and spring onions. Chill until needed. If the pasta is dry, stir in 2 tbsp cold water to loosen before serving.

Waldorf Pasta Salad Recipes

MODERN WALDORF SALAD

A Waldorf salad inspired my pasta dish. I use smoked turkey, apples, strawberries and orecchiette. Rotisserie chicken and other fruits would also taste fabulous. -Sonya Labbe, West Hollywood, California

WALDORF SALAD

WALDORF PASTA SALAD

The crispy freshness of a Waldorf salad meets that summer favorite, pasta salad. I've used a combination of yogurt and mayo here so that it's not so gut-busting. If you want to substitute mayo for the yogurt, though, have at it.

THE ORIGINAL WALDORF SALAD

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