Celery-Cucumber & Sprout Pasta Salad w Lemon Poppyseed Dressing

 

Celery-Cucumber & Sprout Pasta Salad with Lemon Poppyseed Dressing

Karri Perry|Blue Ribbon Favorites 

Make with or without the pasta.  

Can be a great dressed vegetable salad without the pasta.

If using pasta, any bite-sized pasta works well.

Any sprouts or micro greens will work well.

If making ahead, refrigerate, covered- the lightly dressed pasta salad, reserving about 1/2 the dressing, and add a little more dressing to the salad and toss before serving.

Ingredients:

4-6 cups Cooked Pasta-cooled

2 cups Cucumber seeded and chopped

2 cups Celery-chopped small 

2 cups Red Grapes-halved

2 Tbs Fresh Parsley-chopped

1 cup Fuji Apple -chopped 

1-2 cups Broccoli Sprouts

1/2 cup Sunflower seeds or toasted walnuts 

To seed a cucumber-cut lengthwise and scrape out  seeds with a spoon and discard the seeds.  Leaving the seeds in, creates a watery salad.

In a large bowl or platter, add the cooked and cooled pasta, then add the grapes, cucumber, celery, sprouts, apple, fresh parsley and nuts or sunflower seeds if using.  Lightly toss with 1/2 of the lemon poppyseed dressing. Add more dressing if needed. Refrigerate leftover salad and dressing.

Lemon Poppyseed Dressing:

5 Tbs Olive Oil

5 Tbs Raw Honey

2 zested lemons

1/4 cup fresh lemon juice

2 Tbs Mayo

1 Tbs finely diced onion optional 

1 tsp dry mustard 

Pinch salt

1 Tbsp poppyseeds 

Stir well, I like to put dressing into a 1980’s salad dressing glass carafe (found at many a thrift store) and with the lid on and your thumb on the lid give it a good shake.  Refrigerate unused dressing-always shake before pouring.

* a mason jar with a good lid is also a great homemade dressing container