Fruity Pasta Salad
- Makes: 25 servings
- Prep 25 mins
campanelle (bellflower) pasta or bow-tie pasta
fresh sugar snap or snow pea pods, trimmed (2-1/2 cups)
cubed honeydew melon
purchased poppyseed dressing
finely shredded orange peel
strawberries, hulled and quartered lengthwise
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.
(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