Fruit Filled Pasta Salad

Summer screams for salads. Potato salads, garden salads, fruit salads, pasta salads. They are all easy to throw together, and everyone seems to want quick and painless foods in the heat of the summer.

Pasta salad filled with fruit may seem unusual, but let me assure you – it’s fantastic.


I used Dreamfields Pasta (my favorite for so many reasons), and of course, was very pleased with the results. I’ve yet to find a pasta that is any better, plus, Dreamfields is a healthier option, especially for those concerned about carbs. If you have questions about Dreamfields, I really encourage you to join us at a Twitter Party next Tuesday, June 26, from 9-10pm. We’ll have a Dreamfields Pro, plus some great bloggers on hand to answer questions and chat about what makes their pasta different. So please, come on by!

Now, back on target…you want that, right? This salad is fresh and pops with bright flavors, making it the ideal side dish for a summer cookout or potluck. Add to that, it’s pretty, and we all know we eat with our eyes first – so the fact that it’s good to look at doesn’t hurt one bit!


Fruit Filled Pasta Salad

Rating: 5
Prep Time: 20 minutes
Total Time: 2 hours
Yield: 12 servings


1 box Dreamfields Rotini Pasta, cooked & cooled
2 cups cut honeydew melon, small cubes
2 cups snow peas
Zest and Juice of 1/2 orange
1 to 1 1/2 cups Prepared Sweet Salad Dressing
4 cups cut strawberries


Combine all ingredients except for Strawberries and chill until 30 minutes before serving.
When ready to serve, toss in strawberries and add more dressing, if necessary. Serve and enjoy!

Sweet Salad Dressing:

1/2 cup sugar 2 Tbsp. Sesame Seeds 1 Tbsp. Poppy Seeds 1 teaspoon Onion Powder 1/4 teaspoon Paprika 1/4 teaspoon Worcestershire Sauce 1/4 Cup Vegetable Oil 1/4 Cup Vinegar

Combine all ingredients, drizzle over salad as desired. Makes plenty, so refrigerate leftovers.


I’m sad to say, usually around this week, my garden is full of strawberries. That’s not the sad part. The sad part is that they are already all gone. With the mild winter and early spring, everything bloomed early, so we harvested the last of the berries over two weeks ago.


However, and this is NOT a paid endorsement, my friends at Dole introduced me to their line of berries. We served a ton of them in Seattle last weekend, and they were glorious. You know how sometimes the storebought strawberries are not that juicy or rich? These are nothing like that.

Big, beautiful, perfectly ripe…I could have eaten the whole plate, but that would have been rude. Guests and all, you know. So, I waited until the last limo left the party and then stuffed myself.

Good times.

You know what else is a good time?

bwsusandbenHeading back out to California! I am such a lucky girl…I am flying out Saturday for sunny LA, where I will be blogging for Dole and their California CookOff! I was fortunate enough to get to spend some time with Celebrity Chef Ben Ford while in Seattle (I was put in the position of preparing many of his recipes!), and he will be the main judge of the CookOff, so I will get to see him again. Such a nice guy! I am also looking forward to seeing Shari, of Tickled Red again – she is also going to be one of the judges, as she was selected during the party in Seattle to sit on the judging panel!

After all of the festivities,who knows…I may be able to fit in a little free time while on the Left Coast to take in a few sites. I hear someone has opened a new bakery out there on Melrose. I’d like to see that. And I intend to. He owes me, I think.

Or maybe I could sleep. Yes, sleep.

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