Walnut & Cranberry Pasta Salad

This healthy Walnut and Cranberry Pasta Salad is the ideal dish to bring to your Memorial Day celebration!

We love this refreshing twist to traditional picnic fare - the combination of sweet dried cranberries, crunchy toasted walnuts, and crisp vegetables creates a tasty and tangy balance that destined to be a crowd favorite!


  • 8 ounces (about 225g) pasta (farfalle, rotini, or shells)
  • 1/2 cup dried cranberries
  • 1/4 cup red onion, finely chopped
  • 1/4 cup celery, finely chopped
  • 1/4 cup toasted Unbound sea salt & pepper walnuts, chopped
  • 1/4 cup mayonnaise
  • 2 tablespoons Greek yogurt (or sour cream)
  • 1 tablespoon apple cider vinegar
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)


  1. Cook the pasta according to package instructions. Drain and rinse with cold water.
  2. In a large mixing bowl, combine the cooked pasta, dried cranberries, red onion, celery, and toasted walnuts.
  3. In a small bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, salt, and pepper to make the dressing.
  4. Pour the dressing over the pasta salad and toss until well combined.
  5. Chill in the refrigerator for at least 1 hour before serving.
  6. Garnish with fresh parsley before serving, if desired.