Fruity Pasta Salad
1 pound package campanelle (bellflower) pasta or bow-tie pasta
ounces fresh sugar snap or snow pea pods, trimmed (2-1/2 cups)
cups cubed honeydew melon
cup purchased poppyseed dressing
teaspoons finely shredded orange peel
cups strawberries, hulled and quartered lengthwise
cups honey-roasted cashews (optional)
Additional purchased poppyseed dressing
- In a Dutch oven or large pot cook pasta in salted water according to the package directions, adding the pea pods to the pasta the last 1 minute of cooking. Drain pasta and pea pods. Rinse with cold water and drain again. Transfer to a very large mixing bowl. Add melon and toss to combine.
- In a small bowl stir together the dressing and orange peel. Add to pasta mixture and toss to coat. Cover and chill up to 24 hours.
- To serve, gently stir in the strawberries and, if desired, nuts. If necessary, stir in up to 1/2 cup additional poppyseed dressing to moisten.Transfer to a serving bowl. Makes 25 servings.
Nutrition Facts(Fruity Pasta Salad)
- Per serving:
- 131 kcal cal.,
- 5 g fat
- (1 g sat. fat,
- 2 mg chol.,
- 86 mg sodium,
- 19 g carb.,
- 1 g fiber,
- 3 g pro.
- Percent Daily Values are based on a 2,000 calorie diet