Walnut Pasta Salad Recipes

Steps:

• Cook the pasta according to the directions on the package. Drain the pasta, rinse it under cold water, and put it in the refrigerator to chill.
• In a dry saute pan toast the walnuts over a medium-high flame until they are fragrant, about 2 minutes. Set the walnuts aside to cool then chop them coarsely.
• In a large bowl, toss together the chilled pasta, walnuts, feta cheese, onion, and spinach. In a small bowl whisk the oil, vinegar, garlic and mustard. Pour the dressing over the pasta salad and toss to combine. Season with salt and pepper.

Steps:

• Bring a large pot of salted water to a boil. When the water's boiling, add the pasta and cook until al dente. Reserve 1 cup of pasta water, then drain.
• While the pasta's cooking, in a large Dutch oven, stir together the olive oil, walnuts and olives. Set over medium heat and cook, stirring often, until fragrant and the walnuts are toasted, 3 to 5 minutes. Turn off the heat, finely grate in the garlic clove and season with 1 1/2 teaspoons salt and a few grinds of black pepper. Stir to combine.
• Add the pasta and 1/4 cup pasta water to the walnut mixture. Cook over medium-low, stirring and adding pasta water as needed, until the pasta is well coated. Remove from heat and stir in half the lemon zest and all the lemon juice. Season to taste with salt and pepper and more lemon zest.

Steps:

• Cook the pasta according to the directions on the package. Drain the pasta, rinse it under cold water, and put it in the refrigerator to chill.
• In a dry saute pan toast the walnuts over a medium-high flame until they are fragrant, about 2 minutes. Set the walnuts aside to cool then chop them coarsely.
• In a large bowl, toss together the chilled pasta, walnuts, feta cheese, onion, and spinach. In a small bowl whisk the oil, vinegar, garlic and mustard. Pour the dressing over the pasta salad and toss to combine. Season with salt and pepper.

Steps:

• Boil the pasta. Meanwhile, put the walnuts and garlic in a food processor and whizz until finely chopped. Add the basil, cheese, butter and oil and pulse a few more times. Season.
• Pour the cream into a pan and warm through. Add two-thirds of the pesto, then gently heat to loosen it. When the pasta is ready, drain, reserving 2 tbsp of the cooking water, then mix both with the sauce. Serve immediately, sprinkled with the extra Parmesan and basil, if using. The leftover pesto will keep in the fridge for up to a week, or frozen for up to a month.

Steps:

• Cook pasta as directed on package, omitting salt. Drain. Toss pasta, grapes and onions in large bowl.
• Mix dressing and juice until blended. Add to pasta mixture with nuts and cheese; toss to evenly coat.
• Refrigerate 1 hour.

Steps:

• Cook noodles in boiling salted water until al dente. Drain, rinse with cold water and drain well. Toss with walnut oil. Cover and chill.
• Combine the cheese, milk and sour cream in a blender or food processor and process until creamy. Stir in the garlic salt, if using, and the lemon juice.
• Toss the sauce with the noodles; add walnuts and toss again.
• Season to taste with salt and pepper.
• Serve on a platter or individual salad plates and garnish with the endive and watercress, if desired.

Steps:

• Heat the grill to high. Put the broccoli on a baking tray and drizzle over 1 tsp of the oil. Season, and toss together. Grill for 8-10 mins, tossing around halfway through, until crispy and charred.
• Cook the pasta in salted water following pack instructions. Drain, reserving a cup of the cooking water.
• In a frying pan, heat the remaining 2 tsp oil over a medium heat, and fry the garlic, walnuts and chilli for 3-4 mins until golden.
• Tip in the pasta, broccoli, lemon zest and juice, reserving a little of the zest. Add a splash of the reserved cooking water and toss everything together to coat the pasta. Serve in warmed bowls with the remaining lemon zest scattered over.

Steps:

• Boil the penne for 12 mins until al dente. Meanwhile, make a dressing by mixing the yogurt with the vinegar, mustard and spring onions.
• Add the celery, penne, chickpeas and raisins to the dressing and stir until everything is well coated. If you're following our Healthy Diet Plan, chop 1 apple and add to half the salad with half the nuts and serve with half of the crisp lettuce leaves, either as a base or as wraps. Chill the remainder for up to three days, then add the apple, nuts and lettuce on the day you're eating it. If you do it ahead, the nuts will soften and the apples will turn brown.