We had a house full of out of town guests earlier this month. One of my favorite ways to feed a crowd in the summer is with delicious pasta salads. Unfortunately my boys aren’t a fan of traditional pasta dressings like mayo or Miracle Whip. But what they do love is pasta and yogurt so when I spied a recipe with those ingredients from Pillsbury, I knew it was worth a shot! (Recipe was altered to suit my tastes and feed a larger crowd.)
- 2½ cups uncooked rotini (spiral pasta)
- 1½ cups quartered fresh strawberries
- 1½ cups fresh pineapple chunks
- 1½ cups cup seedless red grapes, halved
- ⅔ cup fresh blueberries
- 3 large (4 small) kiwi fruit, peeled, quartered lengthwise and cut into ¼-inch slices
- 2 tablespoons slivered almonds, toasted (optional)
- Dressing :
- 1 cup low-fat vanilla yogurt
- 1 teaspoon grated lime peel
- 2 tablespoons lime juice
- 4 tablespoons honey
- Cook rotini as directed on package. Drain and rinse with cold water.
- In large bowl, gently combine cooked rotini, fruit and almonds (if desired).
- In small bowl, whisk yogurt, lime peel, lime juice and honey. Pour dressing over salad and mix gently.
- Chill until serving. (Tastes best when fully eaten within 24 hours.)
This salad is light and perfect on a hot summer day. The sauce definitely fools the eye because what looks like traditional pasta salad turns out to be sweet and have an entirely different flavor than what your taste buds expect. My boys enjoyed the fruit but wouldn’t really eat the pasta because of the rotini shape. (Silly, I know.) I’ll have to try it with penne, their favorite! It was a hit with the group although my brother in law felt there was something missing on the pasta. Next time I think I’ll change it up to a lemon poppyseed dressing by simply changing out lemon peel and juice for the lime and adding some poppyseeds for color!
You can find this recipe and more at Pillsbury.com!