Fruity Pasta Salad

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Passionfruit Dressing

  • 1 passionfruit, peeled , or ¼ cup (60 mL very finely diced pineapple
  • 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


  • 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).
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Nutritional Analysis

Serving: 0.25gCalories: 240kcalCarbohydrates: 33gProtein: 7gFat: 11gSaturated Fat: 3.5gSodium: 300mgFiber: 4gSugar: 10g