Fruity pasta salad recipe

 Pineapple and pear give this salad a sweet accent, while a sprinkling of balsamic vinegar on the mixed salad leaves adds piquancy. With lean ham, a well-flavoured cheese, fruit and vegetables all adding their own nutrients to balance the pasta, the result is a marvellous dish.
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Fruity pasta salad Photo: Reader's Digest

  Serves 4
Preparation time: 20 minutes
Cooking time: about 15 minutes
 

Ingredients for fruity pasta salad

350 g mixed coloured pasta shapes
50 g fine green beans, topped and tailed
100 g full-flavoured cheese, such as mature cheddar, diced
150 g lean cooked ham, diced or cut into fine strips
100 g peeled fresh pineapple, diced
1/2 small onion, finely chopped
1/4 cup (60 g) mayonnaise
1/4 cup (60 g) low-fat natural yogurt
1/2 teaspoon chopped piccalilli or pickled gherkin, or to taste (optional)
1 pear, peeled, cored and diced
1 teaspoon caster sugar, or to taste
juice of 1/4 lemon, or to taste
cayenne pepper (optional)
125 g mixed salad leaves, such as endive, lamb’s lettuce, chicory, rocket, trimmed watercress or Japanese mizuna
1 tablespoon sunflower oil (optional)
1/2 teaspoon balsamic vinegar, or to taste
2 tablespoons coarsely chopped walnuts
2 tablespoons dried cranberries (optional)
salt and pepper
 

Preparation for fruity pasta salad

1 Cook the pasta in boiling water for 10–12 minutes, or according to the packet instructions, until al dente. Drain and rinse in cold water, then drain again.
 
2 Cook the beans in boiling water for about 3 minutes or until bright green and just tender, but still crisp. Drain and rinse under cold water, then drain again. Set aside.
 
3 Combine the cooked pasta with the cheese, ham, pineapple, onion, mayonnaise, yogurt, piccalilli or gherkin, pear and sugar. Add a little extra piccalilli or sugar, if liked. Mix well, then adjust the flavour of the dressing with lemon juice, seasoning and cayenne pepper, if using.
 
4 Dress the mixed salad leaves with the oil, if using, balsamic vinegar and a squeeze of lemon juice. Divide the dressed leaves among 4 plates and top with the pasta mixture.
 
5 Arrange the green beans, walnuts and dried cranberries, if using, around the leaves and serve immediately.
 
Each serving provides 2742 kJ, 655 kcal, 27 g protein, 29 g fat (9 g saturated fat), 75 g carbohydrate (12 g sugars), 5 g fibre
 
 
Health tips
Cheese is a good source of protein and a valuable source of calcium, phosphorus, niacin and vitamin B12.
Using a strongly flavoured cheese, such as mature cheddar, means that less is required for flavour in the dish, thus keeping the total fat content down.
 
 
 

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