If you’re heading to a picnic or BBQ this weekend, bring this delicious and colorful fruity pasta salad! My mom found the original recipe in a newspaper many years ago, and it’s been a favorite summertime dish in our family ever since. It’s also 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 3.5 year-old 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.
- 8 oz pasta twists (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.
For a fruity pasta salad that’s not soggy, I recommend cooking the pasta the night before. Refrigerate it overnight, along with the can of pineapple chunks and all the fruit. Before you head to your BBQ or picnic, cut up the fruit, make the dressing, assemble, and enjoy!