Fruity Pasta Salad

Save last-minute preparation time by hulling and quartering the strawberries ahead; store them in a separate container. For the salad, choose a white or clear poppy seed dressing to show off fresh colors.



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Servings: 25
Prep Time: 25 mins
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Ingredients
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    1  1  pound package 
    campanelle (bellflower) pasta or bow-tie pasta
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    8   ounces 
    fresh sugar snap or snow pea pods, trimmed (2-1/2 cups)
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    3   cups 
    cubed honeydew melon
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    1   cup 
    purchased poppyseed dressing
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    1 1/2  teaspoons 
    finely shredded orange peel
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    4   cups 
    strawberries, hulled and quartered lengthwise
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    1 1/2  cups 
    honey-roasted cashews (optional)
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    Additional purchased poppyseed dressing

Directions
1.
In a Dutch oven or 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 pea pods. Rinse with cold water and drain again. Transfer to a very large mixing bowl. Add melon and toss to combine.
2.
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.
3.
To serve, gently stir in the strawberries and, if desired, nuts. If necessary, stir in up to 1/2 cup additional poppyseed dressing to moisten.Transfer to a serving bowl. Makes 25 servings.
Nutrition information
Per Serving: cal. (kcal) 131, Fat, total (g) 5, chol. (mg) 2, sat. fat (g) 1, carb. (g) 19, fiber (g) 1, pro. (g) 3, vit. A (IU) 97.18, vit. C (mg) 22.44, sodium (mg) 86, calcium (mg) 20.19, iron (mg) 1.08, Percent Daily Values are based on a 2,000 calorie diet
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