Put your pasta on to cook while you chop the other ingredients into bitesize pieces.
Line your plate or lunch box with some Florette Crispy salad then pop your drained pasta on top, followed by the celery, apple and grapes.
Whisk the mayo and lemon juice together with some salt and pepper to season, then drizzle all over the pasta salad. Top salad with the chopped walnuts.
Give it a good stir and dive in whenever you’re hungry! (Keeps for 12 hours in the fridge or 24 hours if you keep the salad out until you’re ready to enjoy!)
BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!
