15 mins
10 minsFruity Fusilli Pasta Salad
This fusilli pasta salad strikes the perfect balance between a savory dish and a fruity dessert medley, making it a refreshing addition to any gathering. Plus, leftovers are a fantastic addition to school lunchboxes – a guaranteed hit with the kids!
Ingredients
Passionfruit Dressing
- 1 passionfruit, peeled or ¼ cup (60 mL) pineapple, very finely diced
- 2 tsp (10 mL) maple syrup
- 1 tsp (5 mL) lemon or lime juice
- 1 tbsp (15 mL) olive oil
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) chili flakes, optional
Pasta Salad
- 1 cup (250 mL) Italpasta Artisan Fusilli
- 1/2 cup (125 mL) chopped mango
- 1/2 cup (125 mL) pomegranate seeds
- 1/4 cup (60 mL) chopped fresh mint
- 1/4 cup (60 mL) toasted coconut shavings
- 1/4 cup (60 ml) toasted pumpkin seeds
Instructions
- In a small bowl, add pulp of passion fruit (or finely chopped pineapple). Whisk in remaining dressing ingredients. Set aside.
- Cook pasta according to the package instructions. Drain, and run cold water over the noodles. Shake off excess water and drain well.
- In a large serving bowl, mix together cooked pasta, mango, pomegranate seeds, mint, coconut and pumpkin seeds.
- Toss prepared dressing with pasta until well combined. Cover and refrigerate (for up to two days). Toss well before serving. Serve chilled. Makes 3 cups (750 mL).
You may also like:
Nutritional Analysis
Serving: 0.25gCalories: 240kcalCarbohydrates: 33gProtein: 7gFat: 11gSaturated Fat: 3.5gSodium: 300mgFiber: 4gSugar: 10g