Pasta & Walnut Fruit Salad

This pasta salad flips the script on the usual mayo-heavy version. Pasta shells get tossed with a bright dressing made from orange juice concentrate blended into plain yogurt, giving it a creamy tang without any heaviness.

The fruit combination covers a lot of ground: mandarin oranges, red and white grapes, diced apple, and fresh strawberries on top. Celery adds a subtle crunch that keeps it from being all sweetness, and walnuts bring a toasty, earthy bite that ties everything together.

Chilling is key here. The dressing thickens as it sits and the flavors marry, so give it a solid hour in the fridge before serving. The pasta shells are the right call too. Their curved shape catches pockets of that citrus dressing and holds onto the smaller fruit pieces.

Kitchen Tips

• Rinse the pasta under cold water immediately after cooking. Warm pasta will wilt the fruit and thin out the dressing.
• Dice the apple last and toss it with a squeeze of lemon to prevent browning.
• Toast the walnuts in a dry skillet for 3 minutes before adding. It deepens their flavor significantly.
• Add the strawberry garnish right before serving so they stay bright and firm.

Variations

• Swap yogurt for coconut yogurt to make this dairy-free.
• Add dried cranberries or blueberries for extra color and a tart pop.
• Use pecans instead of walnuts for a slightly sweeter, buttery crunch.