Ingredients
Fruit Salad:
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1 cup mini farfalle pasta
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2 mandarin oranges, peeled and segmented
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2 kiwi fruits - peeled, sliced, and quartered
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1 medium apple, diced
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1 medium Bartlett pear, cored and diced
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¼ cup sweetened dried cranberries (such as Ocean Spray® Craisins®)
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2 tablespoons pomegranate arils
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2 tablespoons minced celery
Dressing:
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2 tablespoons lime juice
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1 tablespoon honey
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1 tablespoon olive oil
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1 teaspoon poppy seeds
Directions
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Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Rinse under cold water and drain well.
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Meanwhile, combine mandarin orange sections, kiwi, apple, pear, dried cranberries, pomegranate arils, and celery in a large bowl.
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Add pasta to the fruit salad, mixing until well combined.
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Whisk lime juice, honey, olive oil, and poppy seeds together in a small bowl. Pour over pasta salad and stir until combined. Place in the refrigerator until flavors have blended, about 30 minutes.
Cook's Note:
Other types of small pasta may be substituted for the mini farfalle.
Nutrition Facts (per serving)
160 | Calories |
4g | Fat |
33g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 5 | |
Calories 160 | |
% Daily Value * | |
Total Fat 4g | 4% |
Saturated Fat 1g | 3% |
Sodium 6mg | 0% |
Total Carbohydrate 33g | 12% |
Dietary Fiber 4g | 14% |
Total Sugars 21g | |
Protein 2g | 4% |
Vitamin C 42mg | 46% |
Calcium 40mg | 3% |
Iron 1mg | 3% |
Potassium 266mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.