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Virginia Apples

 

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An apple recipe for every taste.



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 Recipes: Apple Pasta Salad

Salad Recipes:
Apple Bits
Apple Cabbage Salad (Microwave)
Apple-Grape Salad
Apple Pasta Salad
Apple Raspberry Salad
Apple Salad
Brown Bag Apple Salad
Carrot-Apple Salad
Fresh Fruit Compote
Summer Apple Compote
Taffy Apple Salad
Turkey Waldorf Salad

Apple Pasta Salad

1 container (8 ounce) plain nonfat yogurt
2 cups uncooked rotini pasta
1 can (8 ounce) unsweetened crushed pineapple, undrained
1/2 cup shredded carrot
1 cup sliced celery
1/2 tsp. salt, optional
1/4 cup sliced green onions
1/4 tsp. garlic powder
1/4 cup raisins
1/4 tsp. dry mustard
3 cups diced, unpeeled York or Winesap apples
1 tsp. finely chopped crystallized ginger
1 Tbsp. honey

Thoroughly combine yogurt, pineapple, salt, spices, ginger and honey; refrigerate. Cook pasta according to package directions, omitting salt. Rinse with cold water and drain thoroughly. Cool completely. In large bowl, combine all ingredients including yogurt dressing. Chill thoroughly before serving. Makes 8 (1 cup) servings.

Nutritional Analysis Per Serving: Calories, 215; Fat, 1 g; Cholesterol, 1 mg; Fiber, 3 g; Sodium, 175 mg; percent calories from fat, 4%.

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This site is brought to you by the Virginia State Apple Board -- an official commodity board
of the Virginia Department of Agriculture and Consumer Services -- promoting research, education
and marketing efforts for the state's apple industry through assistance to the
Virginia Apple Growers Association.

900 Natural Resource Drive, Charlottesville, VA 22903
434.984.0573, Fax: 434.984.4156