One great way to use up leftover pasta is to make a pasta salad. This pasta fruit salad recipe is the perfect make-ahead dish that you can serve on hot summer days with a cold glass of lemonade or orange juice. Opening a package and smelling the fresh aroma of fruit is one of my favorite things about summer! But instead of eating your fruits as they are, why not combine them into a delicious pasta fruit salad? The result is a dish that tastes great and looks awesome too!
Slimming World fruity pasta salad recipe
This fresh, citrusy pasta salad makes a delicious light lunch and is ideal picnic food. A fruity pasta by Slimming World with orange, apples, and grapes…
|Preparation Time||30 Mins|
|Total Time||30 Mins|
This fruity pasta salad is perfect to serve at a summer buffet as part of a spread of salads and healthy pasta recipes(opens in new tab). It serves four as a main course or six as a side dish. It takes just 30 minutes to make and you can easily multiply the ingredients if you need to. If you’re following Slimming World’s diet plan, this fruity pasta salad works out at 2 syns per portion.
For the dressing:
- 6 level tbsp extra light mayonnaise
- Juice of 1 lemon
- 1tsp runny honey
- 1 level tbsp wholegrain mustard
- 3 tbsp each of finely chopped fresh chives and dill
- Salt and freshly ground black pepper
For the salad:
- 300g dried short-shaped pasta
- 2 oranges, peeled and segmented
- 2 red apples, cored and roughly chopped
- 50g each of green and red seedless grapes
- 2 celery sticks, thickly sliced
- 6 spring onions, sliced
- Make the dressing by mixing together all the ingredients in a large salad bowl. Season to taste and set aside.
- Cook the pasta according to the packet instructions. Drain well.
- Add the pasta to the salad bowl with the remaining salad ingredients.
- Pour over the dressing and toss gently to mix well.
Top tips for making fruity pasta salad
The salad can be chilled until ready to serve and will keep up to 1 day, so make some extra and pack it into a lunchbox for tomorrow.
CAN YOU PREP THIS PASTA SALAD AHEAD OF TIME?
You can prep most components of this pasta salad ahead of time. You can make the dressing and store it in an airtight container or bottle in the fridge for up to two days. You can also cook the pasta ahead of time and store it in the fridge.
Pasta Fruit Salad
Pasta Fruit Salad is sweet, creamy, and perfect for holidays and special occasions. It’s loaded with fruit cocktail, macaroni, and tropical palm nuts for a festive treat!
Pasta Fruit Salad is the follow-up recipe to chicken sisig in our 24 Days to Christmas recipe series. Since it’s an old recipe from 2013 that gets a lot of love during the holiday season, I thought I’d update it with new photos and push it back into the spotlight in time for Noche Buena.
If you’re looking for more holiday desserts, my buko pandan also got a bit of TLC and was revamped with new photos as well as a video to guide you through the simple process. I also have a couple of brand new sweet treats coming your way soon, so yay!
Christmas is just around the corner, and one dish that is almost always present in every Filipino’s holiday festivities is fruit salad. Traditionally, this Filipino-style dessert is made with fruit cocktail, sweet palm nuts, and sweetened cream, but a few years ago, a friend of mine introduced me to adding macaroni to the mix.
When she offered me a serving, my first thought was, “what a way to ruin a good recipe,” but I took one spoonful and quickly swallowed my words.
The pasta cooked al dente does add a nice, chewy texture and marries well with the rest of the concoction. It’s also an inexpensive way to extend servings, especially when serving a large party.
This macaroni fruit salad recipe is creamy, tasty, and easily customizable. I like to use fruit cocktail, nata de coco, kaong, and cheese cubes to pull it together but feel free to add other canned fruits such as peaches and mandarin oranges or fresh fruits such as halved seedless grapes, diced apples, and sliced strawberries.
- For best texture, cook the macaroni about a minute shy of package’s directions. You will need about 2 cups cooked.
- The kaong and nata de coco are usually packed in heavy syrup so make sure to drain well.
- The salad will taste a little too sweet when just combined but the sweetness will mellow out once the mixture is chilled or frozen.
If you’d like to trim down the calories a bit, you can swap the all-purpose cream and condensed milk with this yogurt dressing for a healthier option.
- In a bowl, combine 1 cup plain yogurt, 1/2 cup sour cream, 1/4 cup honey, and 1 tablespoon apple cider vinegar or pineapple juice.
- Whisk together until smooth and well-blended.
- Drizzle the dressing on pasta salad and gently toss to distribute.
How to serve and store
- Enjoy this pasta fruit salad recipe for your holiday gatherings and special occasions. It’s delicious for everyday sweet cravings, too!
- Refrigerate the salad for a few hours or overnight to completely chill. Serve cold. You can also freeze it if you prefer and icy consistency.
Macaroni Fruit Salad
Macaroni Fruit Salad is a favorite Filipino dessert during the holidays and special occasions. This is not your typical macaroni salad. It is more of a dessert rather than a side dish. It is sweet, creamy, and heavenly.
This salad is more popular in the southern parts of the Philippines – in Visayas and parts of Mindanao, to be specific. This sweet concoction can have several components, just like what you see in this Sweet Mac Salad Recipe.
Note that this version will give you a soupy sweet mac salad. It has something to do with the all-purpose cream. I understand that this is a personal preference. Limit the all-purpose cream to half, or do not use it at all if you don’t like yours to be soupy.
How to Make Macaroni Fruit Salad
I think that it is proper to say that that most macaroni salads are quick and easy to make. This is no exception. It only takes around 15 minutes to assemble. This includes the macaroni cooking time.
The first thing to do is cook the macaroni according to package instructions. Drain the water and set it aside.
Prepare the dressing by combining condensed milk, cream, and mayonnaise in a bowl. Stir using a wire whisk until smooth.
Combine macaroni with the rest of the ingredients in a large bowl. Toss until well blended.
I enjoy my salad cold. For this reason, I chill it in the fridge for at least 1 hour before indulging on it.
This is a perfect dessert that you can make this Christmas and any holidays and occasions. It is quick and easy to make, and it tastes delicious.