The Quintessential Summer Supper: Fruit & Nut Pasta Salad

There are certain dishes that just scream summer to me. It’s not just about the fresh ingredients, but the feeling they evoke – lazy afternoons, sun-drenched picnics, and the simple joy of a meal that requires minimal fuss and maximum flavor. This Fruit & Nut Pasta Salad is one of those dishes. I remember my grandmother making a version of this for our family gatherings, always pulling it out of the refrigerator at the perfect moment, its colorful medley a beacon of refreshment. The crunch of the nuts, the sweet burst of pineapple, the satisfying chew of the pasta – it was a symphony of textures and tastes that has stayed with me, a delicious reminder of simple pleasures.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 0 minutes (Pasta is cooked separately)
• Total Time: 20 minutes (Plus chilling time)
• Servings: 10
• Yield: Generous bowl
• Dietary Type: Vegetarian (Can be made Vegan with modifications)

Ingredients

• 1 box (13 1/4 ounce) Ronzoni Healthy Harvest Penne Rigate
• 1 can (20 ounce) pineapple chunks in juice
• 3 cups apples, cut into chunks
• 2 cups chopped celery
• 2 cups raisins
• 1/2 cup reduced-calorie mayonnaise
• 1/2 cup light sour cream
• 1/2 teaspoon salt
• 1/2 cup chopped walnuts

Notes on Ingredients:

• For the pasta, while Ronzoni Healthy Harvest Penne Rigate is specified, any sturdy, short pasta shape like rotini, farfalle, or even elbow macaroni will work well. The ridges in penne rigate are excellent for catching the dressing.
• When selecting your apples, aim for a variety that holds its shape and has a good balance of sweetness and tartness, like Fuji, Gala, or Honeycrisp.
• If you prefer a vegan version, simply substitute the reduced-calorie mayonnaise and light sour cream with vegan alternatives.

Equipment Needed

• Large pot for cooking pasta
• Colander
• Large mixing bowl
• Measuring cups and spoons
• Knife and cutting board
• Spatula or large spoon for mixing

Instructions

1. Cook the pasta according to the package directions. Aim for al dente, ensuring it still has a pleasant bite.
2. Once cooked, drain the pasta thoroughly.
3. Immediately rinse the pasta with cold water to halt the cooking process and cool it down quickly. This is a crucial step to prevent the pasta from becoming mushy. Drain it very well to remove any excess water.
4. Open the can of pineapple chunks and drain them, reserving about 2 tablespoons of the pineapple juice. The remaining juice can be saved for a refreshing beverage.
5. In a small bowl, sprinkle the reserved pineapple juice over the apple chunks. Toss them lightly to coat. This helps to prevent the apples from browning and adds a subtle sweetness.
6. In a large mixing bowl, combine the cooled pasta, drained pineapple chunks, and the dressed apple chunks.
7. Add the chopped celery and raisins to the bowl.
8. In a separate, smaller bowl, whisk together the reduced-calorie mayonnaise, light sour cream, and salt until smooth.
9. Pour the dressing over the pasta mixture and stir gently to ensure all the ingredients are evenly coated.
10. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld and the salad to chill thoroughly. This chilling time is essential for the best texture and taste.
11. Just before serving, sprinkle the chopped walnuts over the top of the pasta salad.

Expert Tips & Tricks

• Pasta Prep: Cooking the pasta slightly less than the package recommends (al dente) is key. It will continue to soften slightly in the dressing. Rinsing with cold water is non-negotiable for a cold pasta salad. Make sure to drain it really, really well – waterlogged pasta salad is a common pitfall.
• Apple Choice: If you’re making this ahead of time and are concerned about the apples browning, you can toss them with a tiny bit of lemon juice in addition to the reserved pineapple juice.
• Nutty Crunch: Adding the walnuts at the very last minute, just before serving, ensures they retain their delightful crunch. If you add them too early, they can become soft and lose their appeal.
• Dressing Consistency: The mayonnaise and sour cream should create a creamy, emulsified dressing. If it seems a bit too thick, you can add a tablespoon or two of milk (dairy or non-dairy) or a splash more of the reserved pineapple juice to reach your desired consistency.

Serving & Storage Suggestions

This Fruit & Nut Pasta Salad is a versatile dish. It shines as a side dish at barbecues, potlucks, or family picnics, pairing beautifully with grilled meats, poultry, or fish. It can also stand alone as a light lunch. Serve it chilled, directly from the refrigerator.

For storage, keep the pasta salad tightly covered in the refrigerator. It will keep well for 3-4 days. If you plan to store it for longer, consider adding the walnuts just before serving each portion to maintain their crispness. This salad does not freeze well due to the mayonnaise and sour cream components.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	377.1 kcal
Total Fat	9.8 g	15%
Saturated Fat	1.9 g	9%
Cholesterol	8.2 mg	2%
Sodium	242.4 mg	10%
Total Carbohydrate	68.5 g	22%
Dietary Fiber	4.4 g	17%
Sugars	31 g	123%
Protein	7.7 g	15%

Note: Nutritional information is an estimate and can vary based on specific ingredients and brands used.

Variations & Substitutions

• Tropical Twist: Swap out the apples for chunks of fresh mango or papaya for an even more tropical flavor profile.
• Berry Delight: While not specified, fresh berries like strawberries or blueberries could be a delightful, albeit slightly different, addition for a burst of color and flavor, though they may require a gentler hand when tossing.
• Nutty Alternatives: If walnuts aren’t your preference, pecans, almonds, or even toasted sunflower seeds can offer a similar textural element.
• Herbaceous Notes: A tablespoon or two of freshly chopped parsley or mint can add a lovely herbaceous freshness to the salad.

FAQs

Q: Can I make this pasta salad ahead of time?
A: Yes, this salad is excellent for making ahead. It benefits from chilling time to allow the flavors to meld. However, it’s best to add the walnuts just before serving to maintain their crunch.

Q: What kind of pasta is best for this salad?
A: Sturdy, short pasta shapes like penne rigate, rotini, or farfalle work best as they hold the dressing and other ingredients well.

Q: Can I use fresh pineapple instead of canned?
A: Absolutely! Fresh pineapple will lend an even brighter flavor. You’ll just need to cut it into bite-sized chunks and adjust the liquid if needed for the dressing.

Q: How long will this pasta salad keep in the refrigerator?
A: This pasta salad will keep well in the refrigerator for 3-4 days when stored in an airtight container.

Q: Is it possible to make this a vegan dish?
A: Yes, by using vegan mayonnaise and vegan sour cream alternatives, you can easily make this recipe vegan.

Final Thoughts

This Fruit & Nut Pasta Salad is more than just a recipe; it’s a feeling. It’s the embodiment of effortless summer dining, a dish that brings smiles to faces and a lightness to the table. Its delightful balance of sweet, savory, and crunchy textures makes it a perennial favorite. I encourage you to whip up a batch, whether for a weekend gathering or a simple weeknight meal. The process is straightforward, and the reward is a vibrant, flavorful dish that sings of sunshine. Share it with loved ones, and don’t be surprised if it becomes a cherished recipe in your own culinary repertoire.