Pasta And Walnut Fruit Salad Recipes

SUMMER FRUIT 'N' PASTA SALAD

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.

WHOLE-WHEAT PASTA SALAD WITH WALNUTS AND FETA CHEESE

Steps:

• Cook the pasta according to the directions on the package. Drain the pasta, rinse it under cold water, and put it in the refrigerator to chill.
• In a dry saute pan toast the walnuts over a medium-high flame until they are fragrant, about 2 minutes. Set the walnuts aside to cool then chop them coarsely.
• In a large bowl, toss together the chilled pasta, walnuts, feta cheese, onion, and spinach. In a small bowl whisk the oil, vinegar, garlic and mustard. Pour the dressing over the pasta salad and toss to combine. Season with salt and pepper.

PASTA SALAD RECIPE WITH WALNUTS & FRUIT

Steps:

• Prepare pasta according to package directions; drain and set aside.
• In a large bowl, combine next six ingredients (oranges through walnuts). Add pasta and stir to mix.
• Meanwhile, in a small bowl, mix yogurt, honey and orange juice concentrate. Add yogurt mixture to pasta; toss to coat. Cover and chill thoroughly.

PASTA WITH CREAMY WALNUT PESTO

Steps:

• Boil the pasta. Meanwhile, put the walnuts and garlic in a food processor and whizz until finely chopped. Add the basil, cheese, butter and oil and pulse a few more times. Season.
• Pour the cream into a pan and warm through. Add two-thirds of the pesto, then gently heat to loosen it. When the pasta is ready, drain, reserving 2 tbsp of the cooking water, then mix both with the sauce. Serve immediately, sprinkled with the extra Parmesan and basil, if using. The leftover pesto will keep in the fridge for up to a week, or frozen for up to a month.

PASTA AND BLACK WALNUT FRUIT SALAD

Steps:

• Prepare pasta according to package directions; drain and cool. In a small bowl, blend yogurt, honey and orange juice concentrate. In a large bowl, combine pasta, and remaining ingredients, except mandarin oranges. Add yogurt mixture; toss to coat. Add mandarin oranges and gently toss again. Cover and chill thoroughly.

OLIVE-WALNUT PASTA

Steps:

• Bring a large pot of salted water to a boil. When the water's boiling, add the pasta and cook until al dente. Reserve 1 cup of pasta water, then drain.
• While the pasta's cooking, in a large Dutch oven, stir together the olive oil, walnuts and olives. Set over medium heat and cook, stirring often, until fragrant and the walnuts are toasted, 3 to 5 minutes. Turn off the heat, finely grate in the garlic clove and season with 1 1/2 teaspoons salt and a few grinds of black pepper. Stir to combine.
• Add the pasta and 1/4 cup pasta water to the walnut mixture. Cook over medium-low, stirring and adding pasta water as needed, until the pasta is well coated. Remove from heat and stir in half the lemon zest and all the lemon juice. Season to taste with salt and pepper and more lemon zest.

CHARRED BROCCOLI, LEMON & WALNUT PASTA

Steps:

• Heat the grill to high. Put the broccoli on a baking tray and drizzle over 1 tsp of the oil. Season, and toss together. Grill for 8-10 mins, tossing around halfway through, until crispy and charred.
• Cook the pasta in salted water following pack instructions. Drain, reserving a cup of the cooking water.
• In a frying pan, heat the remaining 2 tsp oil over a medium heat, and fry the garlic, walnuts and chilli for 3-4 mins until golden.
• Tip in the pasta, broccoli, lemon zest and juice, reserving a little of the zest. Add a splash of the reserved cooking water and toss everything together to coat the pasta. Serve in warmed bowls with the remaining lemon zest scattered over.

PASTA FRUIT SALAD

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the fruit. Combine yogurt and orange juice concentrate; pour over salad and toss to coat. Cover and chill for several hours.