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A plate of Summer Fruit and Pasta Salad, in the sunlight.

Summer Fruit and Pasta Salad

Print Recipe
This beautiful summer fruit and pasta salad is a fun fruity dish to highlight summer produce. Ready in less than 30 minutes and packed with protein and nutrients.
Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6
Calories 303
Author Elizabeth

Equipment

Ingredients

  • 8 Ounces Rotini I used chickpea rotini for extra protein
  • 5 Ounces Fresh Spinach
  • 1 Medium Fennel Bulb cored and sliced vertically
  • 2 Cups Edamame cooked according to package directions and cooled
  • 1 Cup Cherries pitted and halved
  • 1 Medium Mango peeled and cubed
  • 2 Medium Nectarines or Plums sliced

Dressing

  • 3 Tablespoons Maple Syrup
  • 1 Tablespoon Tahini
  • Zest of 1 Lemon
  • Juice of 2 Lemons
  • ½ Teaspoon Salt

Instructions

  • Cook the pasta according to the package instructions.
  • In a small bowl whisk together the dressing ingredients.
  • Assemble the salad. Place a bed of spinach on a large platter or bowl. Top with the fennel, cooked pasta, edamame, cherries, nectarines, and mango. Drizzle with the dressing. Enjoy!

Notes

This recipe was adapted from Forks Over Knives' Stone Fruit Pasta Salad.

Nutrition

Calories: 303kcal | Carbohydrates: 53g | Protein: 17g | Fat: 6g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 281mg | Potassium: 738mg | Fiber: 11g | Sugar: 24g | Vitamin A: 2815IU | Vitamin C: 33mg | Calcium: 133mg | Iron: 6mg