Waldorf Salad Style Penne Pasta
Inspired by the June/July 2009 Everyday with Rachael Ray
1 pound whole wheat (I used a multigrain one) penne Pasta
3/4 cup mayonnaise (I used light)
1/4 cup sour cream (I used light)
3 Tablespoons fresh lemon juice
1 1/2 teaspoons ground cumin (love this addition!)
1/4 cup water (I skipped this)
3 ribs celery, chopped
8 slices bacon, cooked and crumbled ( I used the Real Bacon in the little bag..an acceptable substitute for me)
2 lg apples ( the recipe called for 4 nectarines or pears)
1 bunch chives, chopped
3/4 cup coarsely chopped roasted pecans (I sauted them in the skillet with a little bit of butter and salt, then sprinkled with a small amount of sugar)
Cook pasta al dente, drain. Meanwhile whisk together mayo, sour cream, lemon juice, cumin and 1/4 cup water. Add the pasta and toss to coat. Let sit for 10 mins while you chop the rest of the ingredients. Stir in celery, bacon, chopped apples, half the chives and half the pecans. To serve top the pasta with the remaining chives, pecans and few couple slices of apple.