Fruity Pasta Salad

Fruity Pasta Salad

  • Prep: 10 min
  • Cook Time: 12 min
  • Total: 22 min
  • Serving: Serves 4-6

Fruity Pasta Salad combines a medley of summer fruit with fresh sugar snap peas, campanelle pasta and crunchy honey-roasted cashews. Top with homemade or store-bought poppyseed salad dressing.


  • 1 1-pound package campanelle (bellflower) pasta
  • 8 ounces fresh sugar snap or snow pea pods, trimmed (2-1/2 cups)
  • 3 cups cubed honeydew melon
  • 1 cup poppyseed dressing
  • 1-1/2 teaspoons finely shredded orange peel
  • 4 cups strawberries, hulled and quartered lengthwise
  • 1-1/2 cups honey-roasted cashews


  1. Cook the pasta ‘al dente’ according to package directions but add the sugar snap peas to the pot during the last 2 minutes of cooking. Drain the mixture, rinse with cold water and then drain once more; place into a large bowl.
  2. In the meantime, place the poppyseed dressing and the orange peel into a bowl, and stir vigorously to combine.
  3. Add the melon, strawberries and cashews to the bowl, drizzle with the dressing and then gently toss the mixture to combine. Serve immediately.


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