Going to a picnic? Don’t bring one of those scary, mayonnaise drenched pasta salads like Aunt Edna used to make. I like this version because it serves as a combination pasta and fruit salad. Courtesy of the National Pasta Association, it’s a colorful addition to any garden party.
Pasta Salad with Pineapple-Mint Salsa
1 pound Mostaccioli, Ziti or other medium pasta shape, uncooked
1 small cucumber
6 to 8 fresh strawberries, washed, hulled and finely chopped
2 tbsp. coarsely chopped fresh mint
2 cups finely diced fresh pineapple (about 1/2 pineapple)
1/4 tsp. salt
1/2 cup yogurt
1/4 cup sour cream
1/4 cup orange juice
1 tbsp. brown sugar or honey
Prepare pasta according to package directions. While pasta is cooking, peel the cucumber, trim the ends and cut it in half lengthwise. Scoop out the seeds with a spoon and cut the cucumber into 1/4-inch pieces.
Combine the cucumber, strawberries, pineapple and salt in a small bowl and stir until blended. (This salsa can be made and refrigerated up to one day in advance.)
In a small bowl, mix together yogurt, sour cream, orange juice and brown sugar or honey.
When pasta is done, drain well and rinse under cold water. Drain again and transfer to a mixing bowl. Add the yogurt mixture and mix well. Toss in the fruit salsa, season to taste and serve.