Minted Pasta and Fruit Salad
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A refreshing, delicious recipe from the National Pasta Association.
Ingredients:
- 8 oz pasta, uncooked (rotini, bow ties or small shells)
- 4 pears, seeded, cored and diced
- 2 tsp lemon juice
- 2 cups seedless red grapes, cut in half
- 2 navel oranges, peeled, sliced and quartered
- 4 oz feta cheese, crumbled
- 1 Tbsp chopped fresh oregano (or 1 tsp dried)
- 2 Tbsp chopped fresh mint (or 2 tsp dried)
- 1 Tbsp white wine vinegar
- 3 Tbsp orange juice
- 2 Tbsp vegetable oil
- 1/2 tsp freshly ground black pepper
- 1/2 head romaine lettuce, torn into bite-size pieces
Directions:
Cook pasta according to package directions; drain and cool.
In a medium bowl, mix pears with lemon juice. Add grapes, oranges, feta cheese,
oregano, mint and pasta.
In a small bowl, whisk together vinegar, orange juice, oil and pepper. Add
to pasta mixture. Divide lettuce between salad bowls and spoon pasta salad
on top. Toss lightly before serving. Serve cold or at room temperature.
Note: If making salad ahead, reserve 1 tsp lemon juice. Cut pears
just before serving, toss with lemon juice and add to salad.
Makes 6-8 servings
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