If you’re searching for the perfect summer side dish to bring to your next BBQ or potluck, this fruity pasta salad recipe is sure to be a hit! cold, and sweet fruit blends with creamy pasta to make a delicious dish that kids (and everyone else) will love!
My mom found the original fruity pasta salad recipe in a newspaper many years ago. Since then, it’s been a favorite summertime dish in our family and my go-to contribution to summer potlucks.
Many kids don’t care for traditional pasta salads filled with oily dressing and vegetables. This fruity pasta salad has a sweet yogurt dressing and a bright selection of summer fruits. My littlest one is a picky eater, but she can never get enough pasta, yogurt, and fruit. It was hard to keep her away from this dish when I brought it to our friends’ 4th of July party.
Ingredients to Make a Summer Pasta Salad with Fruit
This post contains affiliate links that connect you to relevant products. If you click and make a purchase, I may make a small commission at absolutely no cost to you. Please see my disclosures for more information.
- 8 oz rotini pasta (half of a standard box)
- 1 can pineapple chunks, drained (save the juice!)
- 1 cup cantaloupe pieces (or honeydew melon if you prefer)
- 1 cup seedless grapes, halved
- 3/4 cup blueberries
- 1 single-serving size container of apricot or peach yogurt
- 2 tablespoons honey
- 2 tablespoons pineapple juice
- 1 cup strawberries, sliced
- Optional: 1/2 cup wheat germ, divided. Wheat germ adds thickness and a slightly nutty flavor, but if you don’t ever use wheat germ then don’t bother. It only comes in huge jars! I omitted it in the version you see here in the photos.
Fruity Pasta Salad Recipe
- Cook pasta according to the package directions. Do not overcook!
- Drain the pasta and rinse it with cold water, then drain the excess water and transfer to a large serving bowl.
- If you want to use the wheat germ, add 1/4 cup to the pasta and toss to mix.
- Add all the fruit except strawberries if you are making this the night before, otherwise, the strawberries will get soggy.
- Combine the yogurt, honey, and pineapple juice in a small bowl until well blended.
- Pour yogurt dressing over the fruit and pasta, and stir to combine.
- Refrigerate at least 2 hours or overnight. Stir in the strawberries just before serving. Optional: garnish with remaining wheat germ.
Final Tip to Ensure a Delicious Dish
I recommend cooking the pasta the night before so your fruity pasta salad won’t get soggy. Refrigerate it overnight along with the can of pineapple chunks and all the fruit, then cut up the fruit, make the dressing, and toss it all together.