Waldorf-Salad-Style Penne
June 2009
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6 servings Prep: 25 mins Cook: 10 mins
Ingredients
- 1 pound whole wheat penne pasta
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 3 tablespoons fresh lemon juice
- 1 1/2 teaspoons ground cumin
- 3 ribs celery, chopped
- 8 slices bacon, cooked and crumbled
- 4 nectarines, 3 coarsely chopped and 1 sliced
- 1 bunch chives, cut into 1/2-inch lengths
- 3/4 cup coarsely chopped salted, roasted pecans
Directions
- In a large pot of boiling, salted water, cook the pasta until al dente. Drain and rinse with cold water.
- Meanwhile, in a large bowl, whisk together the mayonnaise, sour cream, lemon juice, cumin and 1/4 cup water. Add the pasta nd toss to coat; let sit for 10 minutes. Stir in the celery, bacon, chopped nectarines, half of the chives and half of the pecans.
- To serve, top the pasta with the remaining chives, pecans and the sliced nectarine.
