Recipes » Fruity Pasta Salad

Fruity Pasta Salad

Name: Fruity Pasta Salad
Ingredients: 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); 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

Ingredients

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

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).