Apples and Celery Pasta Salad with Light Caesar Dressing

By KodiakDavis

Penne Pasta tossed with Gala apples, celery, walnuts and a lightened-up, homemade Caesar Dressing.

Ingredients

• FOR THE SALAD:
• 2 cups penne pasta, uncooked
• 1 to 2 Gala Apples, washed and cut into cubes (leave the skins on)
• 3 celery stalks, thinly sliced
• lemon juice of 1 whole lemon
• 4 cups fresh sweet baby lattuce blend (you can also use about 2 to 3 romaine hearts, chopped)
• 1/2-cup chopped walnuts
• 1 cup shredded white cheddar cheese
• FOR THE LIGHT CEASAR SALAD DRESSING:
• 1/2-cup NonFat Plain Yogurt
• 1-1/2 tablespoons dijon mustard
• 1 garlic clove
• 1 tablespoon water (add 1 more tablespoon for a thinner consistency)
• 2 tablespoons grated parmesan cheese
• salt and fresh ground pepper, to taste

Preparation

Step 1

Cook pasta according to the directions on the box.
Drain pasta and let stand under cold running water until completely cooled.
Set aside.
In a mixing bowl, combine chopped apples and celery; add lemon juice and toss to combine.
Set aside.
Arrange lettuce on a large serving plate or a large salad bowl.
If wet, pat dry the penne pasta and add it to the salad.
Top with apple-mixture, walnuts and cheese.
Set aside.

Prepare the dressing by combining all ingredients in a blender.
Blend until creamy and smooth.
Drizzle over salad.
Taste for seasoning and adjust accordingly.
Serve.