Summer Fruit 'n' Pasta Salad Recipe

5 1 1
Summer Fruit 'n' Pasta Salad Recipe
Summer Fruit 'n' Pasta Salad Recipe photo by Taste of Home
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Summer Fruit 'n' Pasta Salad Recipe

Read Reviews
5 1 1
Publisher Photo
I'm always making up recipes, and this refreshing salad came about when I wanted something cool yet spicy to eat during hot summers. Serve it as a meatless main course or as a side dish at barbecues. --Donna Williams of Las Vegas, Nevada
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 8 ounces uncooked elbow macaroni
  • 3/4 cup fat-free plain yogurt
  • 3/4 cup reduced-fat mayonnaise
  • 4 teaspoons snipped fresh dill
  • 1/4 teaspoon salt
  • Dash hot pepper sauce
  • 2 medium tart green apples, chopped
  • 2 medium red apples, chopped
  • 1-1/2 cups seedless grapes
  • 2 celery ribs, thinly sliced
  • 1 can (15 ounces) mandarin oranges, drained
  • 2 medium firm bananas, cut into 1/4-inch slices
  • 1/2 cup chopped walnuts

Directions

Cook pasta according to package directions. Rinse with cold water and drain. In a bowl, combine the yogurt, mayonnaise, dill, salt and hot pepper sauce. In a large serving bowl, combine the pasta, apples, grapes, celery and mandarin oranges. Gently stir in 1 cup yogurt mixture. Cover and refrigerate salad and remaining yogurt mixture for 2-3 hours. Just before serving, stir in bananas, walnuts and remaining yogurt mixture. Yield: 14 servings.
Originally published as Summer Fruit 'n' Pasta Salad in Light & Tasty August/September 2004, p37

Nutritional Facts

1 cup: 199 calories, 8g fat (1g saturated fat), 5mg cholesterol, 160mg sodium, 31g carbohydrate (0 sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.

  • 8 ounces uncooked elbow macaroni
  • 3/4 cup fat-free plain yogurt
  • 3/4 cup reduced-fat mayonnaise
  • 4 teaspoons snipped fresh dill
  • 1/4 teaspoon salt
  • Dash hot pepper sauce
  • 2 medium tart green apples, chopped
  • 2 medium red apples, chopped
  • 1-1/2 cups seedless grapes
  • 2 celery ribs, thinly sliced
  • 1 can (15 ounces) mandarin oranges, drained
  • 2 medium firm bananas, cut into 1/4-inch slices
  • 1/2 cup chopped walnuts
  1. Cook pasta according to package directions. Rinse with cold water and drain. In a bowl, combine the yogurt, mayonnaise, dill, salt and hot pepper sauce. In a large serving bowl, combine the pasta, apples, grapes, celery and mandarin oranges. Gently stir in 1 cup yogurt mixture. Cover and refrigerate salad and remaining yogurt mixture for 2-3 hours. Just before serving, stir in bananas, walnuts and remaining yogurt mixture. Yield: 14 servings.
Originally published as Summer Fruit 'n' Pasta Salad in Light & Tasty August/September 2004, p37

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MaryBiem User ID: 99622 137821
Reviewed Jun. 1, 2010

"I used sour cream instead of yogurt, because I can't eat yogurt. I thought it was probably just as good. My family really liked it."

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