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!
1passionfruit, peeled or ¼ cup (60 mL) pineapple, very finely diced
2tsp(10 mL) maple syrup
1tsp(5 mL) lemon or lime juice
1tbsp(15 mL) olive oil
1/2tsp(2 mL) salt
1/2tsp(2 mL) chili flakesoptional
Pasta Salad
1cup(250 mL) Italpasta Artisan Fusilli
1/2cup(125 mL) chopped mango
1/2cup(125 mL) pomegranate seeds
1/4cup(60 mL) chopped fresh mint
1/4cup(60 mL) toasted coconut shavings
1/4cup(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).