MissWineOH Recipes

Dishes Inspired by Wine

Fruit Infused Pasta Salad

The Fruit Infused Pasta Salad can be made up to 24 hours ahead, if you hold out on the strawberries and nuts to maintain texture integrity. In fact, I recommend it. Letting these flavors blend before serving adds a layer of deliciousness.

I recommend this dish with Viognier, Pinot Gris, Vinho Verde or Vidal Blanc wines.


1 pound package campanelle or bow-tie pasta
2 1/2 cups fresh sugar snap or snow peas, trimmed
3 cups cubed honeydew melon
1 cup poppyseed dressing
1 1/2 teaspoons orange zest
4 cups strawberries, hulled and quartered lengthwise
1 1/2 cups roasted cashews (I used honey roasted)


In a large pot cook pasta in salted water according to the package directions, adding the pea pods to the pasta the last 1 minute of cooking. Drain pasta and peas. Rinse with cold water and drain again. Transfer to a very large mixing bowl. Add melon and toss to combine.

In a small bowl stir together the dressing and orange peel. Add to pasta mixture and toss to coat. Cover and chill up to 24 hours.

To serve, gently stir in the strawberries and nuts. If necessary, stir in up to 1/2 cup additional poppyseed dressing to moisten.

Transfer to a serving bowl.

Makes 25 servings.

Originally from Better Homes and Gardens magazine.

I’d also recommend adding tangerine or orange sections to this dish – again – add them just before serving for optimal freshness.

Want to cook GREAT pasta all the time – follow these recommendations. I always use a handful of salt in my pasta. (about 2 teaspoons for a box of pasta in a large pot)


2 comments on “Fruit Infused Pasta Salad

  1. Pingback: Getting Your Viggy On « Miss WineOH

  2. EatDrink Cleveland
    July 26, 2012

    I cannot even believe that is all that is in this FABULOUS pasta salad!! Yum yum yum!

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This entry was posted on July 24, 2012 by in Salads and tagged , , , .

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