Fruity Pasta Salad

Save last-minute preparation time by hulling and quartering the strawberries ahead; store them in a separate container. For the salad, choose a white or clear poppy seed dressing to show off fresh colors.

15 users rated this recipe an average rating of 3.5
  • Makes: 25 servings
  • Prep: 25 mins
  • Chill: 24 hrs
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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
1 1/2
cups strawberries, hulled and quartered lengthwise
1 1/2
cups honey-roasted cashews (optional)
Additional purchased poppyseed dressing
  1. 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.
  2. 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.
  3. 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
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