Strawberry Pasta Salad Recipe

Strawberry Pasta Salad Recipe
Strawberry Pasta Salad Recipe photo by Taste of Home
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Strawberry Pasta Salad Recipe

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Bow tie pasta with strawberries makes a refreshing salad, especially with a little chopped mint. I multiply it for brunches, potlucks, even tailgates. —Barbara Lento, Houston, Pennsylvania
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.

Ingredients

  • 1/2 pound uncooked mini farfalle or other bow tie pasta
  • 1/2 cup (4 ounces) lemon yogurt
  • 1/4 cup canola oil
  • 2 tablespoons lemon juice
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon cayenne pepper
  • 1 green onion, thinly sliced
  • 2 tablespoons crystallized ginger, finely chopped
  • 1 tablespoon pickled jalapeno slices, finely chopped
  • 1 pound fresh strawberries, quartered
  • 1/4 cup slivered almonds, toasted
  • Toasted sweetened shredded coconut and small fresh mint leaves, optional

Directions

Cook pasta according to package directions. Drain pasta; rinse with cold water and drain well.
In a large bowl, whisk yogurt, oil, lemon juice, salt and cayenne until blended; stir in green onion, ginger and jalapeno. Add pasta and toss to coat.
Refrigerate, covered, until serving. Stir in strawberries and sprinkle with almonds just before serving. If desired, sprinkle with coconut and mint. Yield: 12 servings (2/3 cup each).
Editor’s Note: To toast nuts and coconut, bake in separate shallow pans in a 350° oven for 5-10 minutes or until golden brown, stirring occasionally.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Strawberry Pasta Salad in Simple & Delicious February/March 2016

Nutritional Facts

2/3 cup (calculated without coconut): 153 calories, 6g fat (1g saturated fat), 1mg cholesterol, 96mg sodium, 21g carbohydrate (5g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 fat, 1/2 fruit.

  • 1/2 pound uncooked mini farfalle or other bow tie pasta
  • 1/2 cup (4 ounces) lemon yogurt
  • 1/4 cup canola oil
  • 2 tablespoons lemon juice
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon cayenne pepper
  • 1 green onion, thinly sliced
  • 2 tablespoons crystallized ginger, finely chopped
  • 1 tablespoon pickled jalapeno slices, finely chopped
  • 1 pound fresh strawberries, quartered
  • 1/4 cup slivered almonds, toasted
  • Toasted sweetened shredded coconut and small fresh mint leaves, optional
  1. Cook pasta according to package directions. Drain pasta; rinse with cold water and drain well.
  2. In a large bowl, whisk yogurt, oil, lemon juice, salt and cayenne until blended; stir in green onion, ginger and jalapeno. Add pasta and toss to coat.
  3. Refrigerate, covered, until serving. Stir in strawberries and sprinkle with almonds just before serving. If desired, sprinkle with coconut and mint. Yield: 12 servings (2/3 cup each).
Editor’s Note: To toast nuts and coconut, bake in separate shallow pans in a 350° oven for 5-10 minutes or until golden brown, stirring occasionally.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Strawberry Pasta Salad in Simple & Delicious February/March 2016

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