A rustic presentation of winter fruit pasta salad, elegantly arranged on a wooden table. The dish features al dente pasta tossed with a mix of seasonal fruits like pomegranate seeds, orange slices, and crisp apples. A light citrus dressing glistens on the pasta, garnished with fresh mint leaves and a sprinkle of toasted nuts. The salad is served in a ceramic bowl, with a wooden spoon resting inside. Scattered around are whole fruits, extra mint leaves, and a small dish of dressing. Soft natural lighting enhances the fresh and festive feel, with gentle shadows and a hint of rustic kitchen charm in the background.

Winter Fruit Pasta Salad

Portions:8
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Ingrediënten

  • 1 cup uncooked small pasta shells 4 oz
  • 1 medium crisp red apple such as Braeburn, Cortland or Gala, chopped (1¼ cups)
  • 1 medium pear chopped (1¼ cups)
  • 4 medium green onions chopped (¼ cup)
  • ¼ cup chopped pecans
  • ¼ cup dried cranberries

DRESSING

  • ⅓ cup mayonnaise or salad dressing
  • 3 tablespoons orange marmalade
  • ½ teaspoon dried marjoram leaves
  • ¼ teaspoon salt

Instructies

  • Cook and drain pasta as directed on package.
  • Rinse with cold water; drain.
  • In large glass or plastic bowl, mix pasta, apple, pear, onions, pecans and cranberries.
  • In small bowl, mix dressing ingredients; stir into pasta mixture.
  • Cover; refrigerate at least 30 minutes until chilled.

Notes / Tips / Wine Advice:

Make-Ahead Magic

You can prep parts of this recipe up to 24 hours in advance if you like. Cook and drain the pasta as directed, and toss with a teaspoon or two of vegetable oil; cover and refrigerate. Mix the dressing ingredients; cover and refrigerate until you are ready to put the salad together.

Festive Touch

Consider the “pastabilities”! Instead of small shells, use fun holiday pasta shapes such as trees, stars, bells or ornaments.
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Recipe Category Fruit / Pasta / Salad
Holliday: Christmas
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