Winter Fruit and Pasta Salad recipe

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Ingredients

1 cup mini farfalle pasta
2 mandarin oranges, peeled and segmented
2 kiwi fruits - peeled, sliced, and quartered
1 medium apple, diced
1 medium Bartlett pear, cored and diced
¼ cup sweetened dried cranberries (such as Ocean Spray® Craisins®)
2 tablespoons pomegranate arils
2 tablespoons minced celery
2 tablespoons lime juice
1 tablespoon honey
1 tablespoon olive oil
1 teaspoon poppy seeds

Nutrition Info

159.7 calories
carbohydrate: 33.3 g
cholesterol: : -
fat: 3.5 g
fiber: 3.9 g
protein: 2 g
saturatedFat: 0.5 g
servingSize: -
sodium: 5.6 mg
sugar: 21.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Rinse under cold water and drain well.

  2. Meanwhile, combine mandarin orange sections, kiwi, apple, pear, dried cranberries, pomegranate arils, and celery in a large bowl.

  3. Add pasta to the fruit salad, mixing until well combined.

  4. Whisk lime juice, honey, olive oil, and poppy seeds together in a small bowl. Pour over pasta salad and stir until combined. Place in the refrigerator until flavors have blended, about 30 minutes.

Recipe Yield

5 servings

Recipe Note

You don't have to give up enjoying fresh fruit during the winter season. Just select a colorful variety of fresh winter fruit, mix it all together with just a bit of crunchy celery, add a bright poppy seed dressing, and start smiling.

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