Fresh Fruit Pasta Salad Recipes

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FRUITY PASTA SALAD WITH HERBS



Fruity Pasta Salad with Herbs image

Loaded with fresh fruit and herbs, this creamy, pleasantly sweet pasta salad will become one of your favorite summer recipes.

Provided by lutzflcat

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 1h5m

Yield 8

Number Of Ingredients 15

2 cups tri-color rotini pasta
2 Granny Smith apples - peeled, cored, and diced
2 fresh figs, chopped
½ cup diced red onion
¼ cup chopped fresh basil
3 tablespoons sliced black olives
3 tablespoons chopped fresh mint
1 clove garlic, minced
½ cup mayonnaise
¼ cup grated Pecorino Romano cheese
2 tablespoons sour cream
1 tablespoon white sugar
1 tablespoon apple cider vinegar
1 lime, zested and juiced
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 241 calories, Carbohydrate 26.9 g, Cholesterol 10.7 mg, Fat 13.4 g, Fiber 2.2 g, Protein 4.6 g, SaturatedFat 2.9 g, Sodium 174 mg, Sugar 8.5 g

SUMMER FRUIT 'N' PASTA SALAD



Summer Fruit 'n' Pasta Salad image

I'm always making up recipes, and this refreshing salad came about when I wanted something cool yet spicy to eat during hot summers. Serve it as a meatless main course or as a side dish at barbecues. -Donna Williams, Las Vegas, Nevada

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 14 servings.

Number Of Ingredients 13

8 ounces uncooked elbow macaroni
3/4 cup fat-free plain yogurt
3/4 cup reduced-fat mayonnaise
4 teaspoons snipped fresh dill
1/4 teaspoon salt
Dash hot pepper sauce
2 medium tart green apples, chopped
2 medium red apples, chopped
1-1/2 cups seedless grapes
2 celery ribs, thinly sliced
1 can (15 ounces) mandarin oranges, drained
2 medium firm bananas, cut into 1/4-inch slices
1/2 cup chopped walnuts

Steps:

  • Cook pasta according to package directions. Rinse with cold water and drain. In a bowl, combine the yogurt, mayonnaise, dill, salt and hot pepper sauce. , In a large serving bowl, combine the pasta, apples, grapes, celery and mandarin oranges. Gently stir in 1 cup yogurt mixture. , Cover and refrigerate salad and remaining yogurt mixture for 2-3 hours. Just before serving, stir in bananas, walnuts and remaining yogurt mixture.

Nutrition Facts : Calories 199 calories, Fat 8g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 160mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

FRUITY PASTA SALAD



Fruity Pasta Salad image

Open up salad pasta-bilities! Add fruit and a citrus-yogurt dressing.

Provided by Pillsbury Kitchens

Categories     Side Dish

Yield 10

Number Of Ingredients 10

3 oz. (1 cup) uncooked rotini (spiral pasta)
1 cup quartered fresh strawberries
1 cup fresh pineapple chunks
1 cup seedless red grapes, halved
2 kiwi fruit, peeled, quartered lengthwise and cut into 1/4-inch slices
2 tablespoons slivered almonds, toasted if desired
1/2 cup low-fat vanilla yogurt
1/2 teaspoon grated lime peel
1 tablespoon lime juice
2 tablespoons honey

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.

Nutrition Facts : Calories 100, Carbohydrate 20 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1/2 Cup, Sodium 10 mg, Sugar 12 g

FRESH FRUIT PASTA SALAD



Fresh Fruit Pasta Salad image

Make and share this Fresh Fruit Pasta Salad recipe from Food.com.

Provided by Stacey Sweet

Categories     Dessert

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 17

1 cup strawberry
1 cup blueberries
1 cup raspberries
1 cup honeydew melon, already formed into balls
1 cup cantaloupe, already formed into balls
1 cup grapes
1/2 cup nectarine
1/2 cup peach
1 cup fresh orange juice
1 cup fresh lemon juice
1/2 cup orange-flavored liqueur
12 ounces tubetti or 12 ounces macaroni
2 cups plain yogurt
1/4 cup honey
3/4 cup pecans, chopped (optional)
honey
semisweet chocolate, shaved for garnish

Steps:

  • Combine all fruit in a large bowl. Drizzle with honey to taste. Pour juices and liqueur over fruit. Cover and refrigerate for 2-4 hours.
  • Cook pasta in boiling water, drain and rinse in cold water. Place pasta in a large bowl and allow to cool to room temperature, stirring occasionally to keep pasta from sticking.
  • Stir 1/4 cup of honey into the yogurt and toss well with the cooled pasta. Refrigerate pasta if not using immediately.
  • Serve fruit mixture over top pasta on dessert plates or small pasta bowls.

Nutrition Facts : Calories 414.7, Fat 4.1, SaturatedFat 1.9, Cholesterol 10.6, Sodium 53, Carbohydrate 86.1, Fiber 5.6, Sugar 36.2, Protein 12.2

SHRIMP PASTA SALAD WITH FRESH FRUIT SALSA



Shrimp Pasta Salad With Fresh Fruit Salsa image

Looking for a light and refreshing salad? Try this intriguing combination with either fresh or frozen cooked shrimp.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 14

2 cups uncooked farfalle (bow-tie) pasta (4 ounces)
1 head Boston lettuce
1 medium cucumber, cut lengthwise in half, then sliced crosswise
12 ounces cooked (peeled and deveined) large shrimp
1 avocado, sliced
1/2 cup coarsely chopped pineapple
1/2 cup coarsely chopped strawberries
1 teaspoon grated orange peel
2 tablespoons orange juice
1 tablespoon olive or vegetable oil
1/4 teaspoon salt
1/8 teaspoon white pepper
2 kiwifruit, peeled and coarsely chopped
1 small jalapeño chile, chopped

Steps:

  • Mix all ingredients for Fresh Fruit Salsa.
  • Cook and drain pasta as directed on package. Rinse with cold water; drain.
  • Divide lettuce leaves among serving plates. Arrange pasta, cucumber, shrimp and avocado on lettuce-lined plates. Serve with salsa.

Nutrition Facts : Calories 230, Carbohydrate 26 g, Cholesterol 110 mg, Fiber 3 g, Protein 16 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 220 mg

FRUIT & VEGETABLE PASTA SALAD



Fruit & Vegetable Pasta Salad image

The Home Cooking Magazine for July/August 2005, provides this recipe of a cool & refreshing salad that can be made year 'round!

Provided by Sydney Mike

Categories     Pineapple

Time 20m

Yield 12 serving(s)

Number Of Ingredients 7

1 (12 ounce) package tri-color spiral pasta
1 tablespoon vegetable oil
1/2 teaspoon fresh gingerroot, peeled, minced
2 tablespoons soy sauce
1 (16 ounce) bag frozen stir fry vegetables
1 (20 ounce) can pineapple chunks in juice
1/3 cup frozen orange juice concentrate, thawed

Steps:

  • Cook pasta according to package directions, then drain.
  • While pasta is cooking, heat oil in 12" skillet over medium-high heat.
  • Add gingerroot, soy sauce & frozen vegetables to skillet, & saute about 6 minutes, stirring frequently, until vegetables are thawed & heated through.
  • Place drained pasta, cooked vegetable mixture, pineapple chunks with juice & orange juice concentrate in large serving bowl, & mix well.
  • Cover & refrigerate at least 8 hours.

Nutrition Facts : Calories 158.5, Fat 1.6, SaturatedFat 0.2, Sodium 169.7, Carbohydrate 31.9, Fiber 1.4, Sugar 10.3, Protein 4.4

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