For the dressing
1/2 cup mayonnaise (reg. or low fat)
1 Tbsp cider vinegar
5 tsp sugar
1 tsp Dijon mustard
1/2 tsp salt
1/4 tsp celery seed
For the salad
1/2 box ( 8 oz / 227g ) Notta Pasta
3 large apples (green, gold & red)
Juice of 1 lemon
10 oz package shredded cabbage
2 stalks celery, sliced thinly
1 bunch scallions, trimmed and cut into thin rounds
1/2 cup toasted walnuts
1 cup raisins
To Make Dressing
1 Combine all ingredients in mixing bowl. Mix well.
To Make Salad
2 Boil Notta Pasta according to directions. Pasta is done when firm yet tender (al dente). Drain, rinsing quickly in cold water until cool.
3 Place pasta in large bowl and toss with two tablespoons Waldorf dressing. Reserve rest for completed salad.
4 Dice unpeeled apples and toss with lemon juice.
5 Add the apples, cabbage, celery, scallions, walnuts and raisins, with remaining dressing to pasta. Mix well. Serve in a lettuce lined salad bowl.