Fruity Pasta Salad With Herbs Recipes

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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

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

FRESH HERB PASTA SALAD



Fresh Herb Pasta Salad image

Provided by Sandra Lee

Categories     side-dish

Time 21m

Yield 6 servings

Number Of Ingredients 6

1 (8-ounce) package haricots verts (recommended: Earth Exotics)
1 (12-ounce) box tri-color rotini pasta
1 (12-ounce) jar roasted yellow peppers, cut into small strips
1 (12-ounce) jar roasted red peppers, cut into small strips
1/2 cup chopped mixed fresh herbs such as mint, basil, tarragon and marjoram
3/4 cup poppy seed salad dressing (recommended: Knott's)

Steps:

  • Edible flowers, for garnish
  • Bring a large pot of water to a boil. Add haricots verts and cook until crisp tender, about 3 minutes. Using a slotted spoon, transfer the haricots verts to a bowl of ice water to stop them from cooking.
  • Return the pot of water to a boil. Add the pasta and cook until al dente, about 8 minutes. Drain the pasta and let cool.
  • In a large serving bowl, combine all ingredients, except edible flowers. Toss until ingredients are thoroughly coated with dressing.
  • Garnish with edible flowers and serve cold or at room temperature.

PASTA SALAD WITH CREAMY HERB DRESSING



Pasta Salad With Creamy Herb Dressing image

Creamy pasta salad with lots of flavor from all the fresh ingredients. I made it for a family potluck and it was a big hit, everyone loved it. The veggies can easily be substituted for whatever kind you like or have on hand. This just happened to be what I had in my fridge the day I made it.

Provided by Veggie Girl.

Categories     < 30 Mins

Time 30m

Yield 8 serving(s)

Number Of Ingredients 16

1/2 cup packed fresh parsley sprig, finely choppped
1/4 cup packed fresh basil, finely chopped
2 tablespoons fresh oregano, finely chopped
1 1/2 cups milk
3/4 cup light mayonnaise
1 tablespoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup cider vinegar
12 ounces fusilli (about 4 cups dry)
1 green pepper, chopped
1 red pepper, chopped
1 cucumber, seeded and chopped
1 cup grated carrot
1 green onion, chopped

Steps:

  • To make dressing: Combine milk, mayonnaise, mustard, garlic, salt and pepper, stirring until smooth. Stir in finely chopped herbs. Gradually whisk in vinegar. Let stand for 10 minutes or until pasta is ready.
  • To make salad: In large pot of boiling water, cook fusilli according to package. Drain pasta and rinse under running cold water until cool. In large bowl, combine pasta, veggies and dressing. Toss to coat and sprinkle with green onions. Allow to cool in refrigerator for at least 1 hour.

HERBED PASTA SALAD



Herbed Pasta Salad image

This simple pasta salad gets loads of flavor from garlic-infused olive oil and fresh herbs.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 20m

Number Of Ingredients 6

Coarse salt and ground pepper
1 1/2 pounds orecchiette, or other short pasta
1/3 cup olive oil
4 garlic cloves, sliced
1 cup chopped fresh basil leaves
1/2 cup chopped fresh parsley leaves

Steps:

  • In a large pot of boiling salted water, cook pasta until al dente according to package instructions. Drain and rinse pasta under cold water; leave in colander and set aside.
  • Meanwhile, in a small saucepan, heat oil and garlic over medium heat. Cook, stirring, until garlic is fragrant and sizzling, about 1 minute. Remove from heat; let stand 10 minutes.
  • Pour garlic oil through a sieve into a large bowl; discard garlic. Add pasta and herbs to oil. Season generously with salt and pepper; toss to combine. Cover and refrigerate until ready to serve, chilled or at room temperature.

FRUIT MEET HERBS



Fruit Meet Herbs image

I loved the combination of full ripe fruits and intensive flavors of fresh herbs at first try. This easy to make recipe is the outcome - a summerly small salad. Can be used as a side dish or whenever you feel it is time for an extra fruits 'n' herbs snack. Use full ripe fresh fruits and herbs for best results. Serve with ice tea or some dry white wine.

Provided by Thorsten

Categories     Strawberry

Time 15m

Yield 1-2 serving(s)

Number Of Ingredients 13

1 peach
10 -15 strawberries, to make about 1 3/4 cups
1/2 apple (firm, not to sweet)
1 tablespoon fresh basil leaf
1/2 tablespoon fresh peppermint leaf
1/2 tablespoon fresh sage leaf
1/2 tablespoon apple cider vinegar
1 tablespoon olive oil
1/2 tablespoon walnut oil, can be replaced by olive oil
1/2 tablespoon apple cider vinegar
1/2 teaspoon honey
1 pinch salt
1 -2 walnuts, roasted and chopped

Steps:

  • Put all ingredients for the dressing in a small bowl. Whisk together with a fork or small whisker until emulgated. Set aside.
  • Rinse the fruits and tap dry with paper towels.
  • Cut peach into bite-sized pieces. Cut strawberries in half or bite-sized pieces.
  • Remove the core from the apple and cut into bite-sized pieces. Put into small bowl, add apple cider vinegar and mix. This avoids brown discoloring of the apple.
  • Add peach and strawberries to apple. Add dressing and mix gently.
  • Cut the fresh herb leaves into small strips. Add them to the fruits and mix gently. Add some walnuts as topping and serve immediately.
  • ENJOY.
  • NOTE: Herb leaves should be prepared shortly before serving to maintain the full flavor. Basil leaves also tend towards getting brown.
  • NOTE: We always have fresh basil, peppermint and sage plants in pots on our terrace. So it is very easy to pick up the necessary leaves immediately before use.

Nutrition Facts : Calories 365, Fat 23.9, SaturatedFat 2.8, Sodium 158.7, Carbohydrate 39.8, Fiber 7.2, Sugar 30.9, Protein 3.1

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

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