Festive Fruity Pasta Salad Recipes

FRUITY PASTA SALAD WITH HERBS

Steps:

• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and set aside.
• Mix apples, figs, onion, basil, black olives, mint, and garlic together in a large bowl.
• Whisk mayonnaise, Pecorino Romano cheese, sour cream, sugar, vinegar, lime zest and juice, salt, and pepper together in a separate bowl.
• Add cooked rotini to apple mixture, stir, and pour dressing on top. Mix well and refrigerate, covered, for at least 30 minutes. Serve chilled.

FRUITY PASTA SALAD

Steps:

• Cook rotini to desired doneness as directed on package. Drain; rinse with cold water to cool. Drain well.
• In large bowl, combine cooked rotini and all remaining salad ingredients; mix gently.
• In small bowl, combine all dressing ingredients; blend well. Pour dressing over salad; toss gently to coat.

CHRISTMAS PASTA SALAD

Steps:

• Bring a large pot of generously salted water to a boil. Fill a large bowl with cold water. Drop the broccoli into the boiling water and cook until crisp-tender and bright green, about 2 minutes. Remove with a slotted spoon and plunge into the cold water to stop the cooking. Let sit until cool, then drain and set aside.
• Return the water in the pot to a boil and cook the rigatoni according to the package directions for al dente. Drain in a colander and transfer to a large bowl. Toss the pasta with 2 tablespoons of the olive oil to coat evenly and refrigerate until cooled completely, about 10 minutes.
• Meanwhile, add the remaining 1/3 cup olive oil to a blender with the spinach, Parmesan, almonds, basil, lemon juice, chives and 1/4 cup water and puree until completely smooth. Pour the pesto over top of the pasta and add the reserved broccoli, red peppers, sun-dried tomatoes, mozzarella, vinegar and 1 teaspoon salt. Toss gently until well combined. Transfer to a serving bowl and sprinkle with more chopped chives. Cover and refrigerate until ready to serve, up to 4 hours.

BIG FESTIVE SALAD

Steps:

• For the candied nuts: In a nonstick skillet over medium-high heat, toast the pistachios and hazelnuts until fragrant, 4 to 5 minutes. Add the brown sugar, salt, vanilla and 1 tablespoon water directly to the pan with the nuts and stir to coat them. Cook until the sugar has dissolved, about 1 additional minute. Transfer to a parchment-lined baking sheet and allow to cool, 12 to 15 minutes.
• For the dressing: Combine the olive oil, vinegar, maple syrup, mustard, salt and pepper in a mason jar. Secure the lid and shake to combine. Set aside.
• For the salad: Spread the arugula, kale and spinach over a large round platter, leaving space in the center of the platter (it should look like a holiday wreath). Top the greens with the radicchio. Arrange the mandarin segments over the greens. Sprinkle with the pomegranate seeds, cranberries, blueberries and cooled candied nuts.
• Lastly, sprinkle with the Parmesan, creating the look of snow. Shake the dressing one more time and pour it into a serving bowl. Place the bowl in the center of the platter and serve.

FESTIVE FRUIT SALAD

Steps:

• Drain pineapple and reserve the juice and set the pineapple aside.
• Pour the pineapple juice into a small saucepan, add sugar and flour; then bring to a boil.
• Quickly stir in the lightly beaten egg and cook until thickened.
• Remove dressing from heat and let cool - then refrigerate till using.
• In a large bowl, combine all the fruit and the nuts.
• Pour the dressing over the fruit and blend well.
• Cover and chill for one hour so flavors blend.

FESTIVE FRUITY SALAD

Steps:

• In a saucepan, combine sugar and flour. Stir in milk and pineapple until blended. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened. , Remove from the heat; add butter. Cool. In a bowl, combine the apples, grapes, pecans and cherries. Add dressing; stir to coat. Cover and refrigerate until serving.

FESTIVE FRUIT SALAD

Steps:

• In a large bowl, combine apples, plums, celery, cranberries and almonds. Stir in yogurt. Chill for at least one hour. From "Country Quick & Easy." Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.

EASY FESTIVE FRUIT SALAD

Steps:

• Drain pineapple, reserving juice. Set pineapple aside. In a small saucepan, combine sugar and flour; stir in reserved pineapple juice until smooth. Bring to a boil. Remove from the heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 1 minute or until thickened. Remove from the heat; cool for 15 minutes. Cover and refrigerate. , In a large serving bowl, combine the oranges, pears, kiwi, apples, pecans and reserved pineapple. Drizzle with dressing; toss to coat. Cover and chill for 1 hour.

FESTIVE FRUIT SALAD

Steps:

• In a large bowl, combine apples, plums, celery, cranberries and almonds. Stir in yogurt. Chill for at least one hour. From "Country Quick & Easy." Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.

FESTIVE FRUITY PASTA SALAD

Steps:

• In a large bowl combine cooked pasta, craisins or dried cranberries, grapes, oranges, pineapple, apple, pecans, green onions and celery. In a small bowl combine sour cream and Miracle Whip, (or mayonnaise). Drizzle dressing over salad and gently toss to combine all the ingredients. Refrigerate until serving time.