Chilled Creamy Poppyseed Pasta And Fruit Salad Recipes

Steps:

• 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.
• Meanwhile, combine mandarin orange sections, kiwi, apple, pear, dried cranberries, pomegranate arils, and celery in a large bowl.
• Add pasta to the fruit salad, mixing until well combined.
• 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.

Steps:

• Cook pasta according to package directions; rinse with cold water and drain. Place in a large bowl; add cheese, broccoli, carrots, cucumber, tomatoes and onions. In a blender, combine vinegar, sugar, garlic, onion, mustard and salt; gradually add oil, blending until smooth. Add poppy seeds. Pour over pasta mixture and toss. Cover and refrigerate for at least 1 hour.

Steps:

• In a blender or food processor, combine sugar, lemon juice, onion, mustard, and salt. Process until well blended. With machine still running, add oil in a slow, steady stream until mixture is thick and smooth. Add poppy seeds, and process just a few seconds more to mix.
• In a large serving bowl, toss together the romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, apple, and pear. Pour dressing over salad just before serving, and toss to coat.

Steps:

• Cook pasta according to package directions. Rinse with cold water and drain. In a bowl, combine the yogurt, mayonnaise, dill, salt and hot pepper sauce. , In a large serving bowl, combine the pasta, apples, grapes, celery and mandarin oranges. Gently stir in 1 cup yogurt mixture. , Cover and refrigerate salad and remaining yogurt mixture for 2-3 hours. Just before serving, stir in bananas, walnuts and remaining yogurt mixture.

Steps:

• Mix ingredients in order given; season to taste with salt & pepper.
• Garnish with chopped chives and lemon wedges. Cover and keep refrigerated until serving time.
• Best chilled for 6 to 8 hours to allow flavors to marry.
• Serve well chilled, atop a bed of crisp salad greens.
• A lovely light summertime main-dish, or starter. Serve this salad well-chilled with a crusty baguette, butter, and a good bottle of white wine (such as Chablis).