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Fruited Pasta Salad with Citrus Dressing

1 16 ounce package farfalle (bow tie)
pasta (cooked according to package
directions, drained and chilled)
2 cups strawberries (hulled and sliced lengthwise)
1 cup raspberries
1 medium mango (peeled, seeded and
cut into 1-inch cubes)
1 cup seedless green grapes (halved)
1 cup seedless red grapes (halved)
1 11-ounce can Mandarin oranges
(drained with juice reserved)
4 Tablespoons fresh mint leaves, finely

3/4 cup raspberry vinegar
1/4 cup reserved juice from Mandarin
2 Tablespoons fresh lemon juice
1 Tablespoon grated lemon peel
1 Tablespoon grated orange peel
1 cup olive oil

In a large serving bowl combine pasta, strawberries, raspberries, mango, green
grapes, red grapes, Mandarin oranges and mint. Stir to mix.

In a small bowl combine the vinegar, the Mandarin orange juice, the lemon peel and
the orange peel. Gradually whisk in oil.

Pour dressing over salad and toss to blend.

Serves 6 as a side salad or dessert.

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