Waldorf pasta salad with creamy citrus dressing

SmartPoints® value per serving
Total Time
30 min
15 min
15 min
This classic salad is the perfect side dish for picnics and barbecues because it goes well with any meat or fish. It was reportedly created by the maître d’hôtel of the Waldorf-Astoria Hotel in 1893 and contained just three ingredients: apples, celery, and mayonnaise. Later grapes and nuts were added, and it has been popular ever since. You can store any leftovers in a covered container in the refrigerator for up to two days. You don’t have to toast the walnuts, but doing so crisps them and brings out their flavor. The easiest way is to toast them in a skillet over medium heat, tossing occasionally, until their edges turn brown. Transfer the nuts to a plate and let cool.


Uncooked multi-coloured rotini

4 oz, or plain (1 cup)

Fresh apple(s)

1 medium, cored and cut into 1/2-inch chunks


½ cup(s), seedless and halved

Uncooked carrot(s)

1 small, chopped

Uncooked celery

1 rib(s), medium, finely hopped


2 Tbsp

Fresh parsley

2 Tbsp, fresh, chopped

Fat free mayonnaise

¼ Tbsp

Fresh lemon juice

1 Tbsp

Unsweetened orange juice

1 Tbsp


2 tsp

Table salt

½ tsp

Chopped walnuts

2 Tbsp, toasted


  1. Cook the pasta according to package directions. Drain; rinse under cold running water and drain again. Transfer the pasta to a serving bowl. Add apple, grapes, carrot, celery, raisins, and parsley; toss to combine.
  2. Whisk together the mayonnaise, lemon juice, orange juice, honey, and salt in a small bowl until well blended. Add the dressing to the pasta mixture; toss gently to coat. Sprinkle with the walnuts and serve. Yields 3/4 of a cup per serving.