Try a fresh twist on the classic pasta salad with a tangy, veggie yogurt-based dressing, plus apples, walnuts and chickpeas. It’s a healthy, low-calorie lunch option that provides 3 of your 5-a-day
Prep:15 mins
Serves 4
200g wholewheat penne2 x 150g pots bio yogurt4 tsp apple cider vinegar2 tsp English mustard powder4 spring onions, finely chopped6 celery sticks (320g), finely chopped400g and 210g cans chickpeas, drained30g raisins2 apples12 walnut halves (35g), broken up8 crisp lettuce leaves from an iceberg lettuce
STEP 1Boil the penne for 12 mins until al dente. Meanwhile, make a dressing by mixing the yogurt with the vinegar, mustard and spring onions.STEP 2Add 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.
