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Fruity Pasta Salad
- Makes: 25 servings
- Prep 25 mins
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.
Ingredients
-
1
1 -
pound package
campanelle (bellflower) pasta or bow-tie pasta
-
8
ounces
fresh sugar snap or snow pea pods, trimmed (2-1/2 cups)
-
3
cups
cubed honeydew melon
-
1
cup
purchased poppyseed dressing
-
1 1/2
teaspoons
finely shredded orange peel
-
4
cups
strawberries, hulled and quartered lengthwise
-
1 1/2
cups
honey-roasted cashews (optional)
-
Additional purchased poppyseed dressing
Directions
- 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)
Servings Per Recipe 25, sodium (mg) 86, vit. C (mg) 22, cal. (kcal) 131, vit. A (IU) 97, carb. (g) 19, pro. (g) 3, chol. (mg) 2, calcium (mg) 20, Fat, total (g) 5, sat. fat (g) 1, iron (mg) 1, fiber (g) 1