SLOW COOKER 5-INGREDIENT PASTA WALDORF RECIPE
This creamy five-ingredient pasta Waldorf combines tender slow cooker pasta with crisp apples, fresh celery, crunchy walnuts, and mayonnaise for an easy make-ahead side dish.
Ingredients
- 10 ounces dry small shell pasta
- 2 medium crisp apples cored and diced (approximately 2 cups)
- 1 cup finely diced celery
- ¾ cup chopped walnuts
- ¾ cup mayonnaise
- For cooking: Approximately 4 cups hot water to be drained.
Instructions
- Pour four cups of hot water into a four- to six-quart slow cooker. Turn the temperature to HIGH.
- Add the dry pasta and stir gently. Cover with the lid.
- Cook until the pasta is tender, beginning to check after 25 to 30 minutes. Cooking will generally take about 35 to 60 minutes, depending on the slow cooker and pasta shape.
- Drain the pasta in a colander and rinse under cool water. Allow it to cool completely.
- Wash, core, and dice the apples into small pieces. Finely chop the celery and walnuts.
- Add the cooled pasta, apples, celery, and walnuts to a large mixing bowl.
- Spoon in the mayonnaise and gently fold until everything is evenly coated.
- Cover and refrigerate for at least 30 minutes.
- Stir gently before serving and enjoy chilled.
Notes
- Avoid overcooking the pasta, as it will soften slightly after the dressing is added.
- Use crisp apples for the best texture.
- Drain the pasta thoroughly to prevent a watery dressing.
- Add the mayonnaise only after the pasta has cooled.
- Refrigerate leftovers promptly and use within two to three days.
- Freezing is not recommended.