This creamy, mildly sweet pasta salad, which is stuffed with fresh fruit and herbs, will quickly become one of your go-to summer dishes.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 cups tri-color rotini pasta
- 2 Granny Smith apples – peeled, cored, and diced
- 2 fresh figs, chopped
- ½ cup diced red onion
- ¼ cup chopped fresh basil
- 3 tablespoons sliced black olives
- 3 tablespoons chopped fresh mint
- 1 clove garlic, minced
- ½ cup mayonnaise
- ¼ cup grated Pecorino Romano cheese
- 2 tablespoons sour cream
- 1 tablespoon white sugar
- 1 tablespoon apple cider vinegar
- 1 lime, zested and juiced
- salt and ground black pepper to taste
Instructions
- Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and set aside.
- Mix apples, figs, onion, basil, black olives, mint, and garlic together in a large bowl.
- Whisk mayonnaise, Pecorino Romano cheese, sour cream, sugar, vinegar, lime zest and juice, salt, and pepper together in a separate bowl.
- Add cooked rotini to apple mixture, stir, and pour dressing on top. Mix well and refrigerate, covered, for at least 30 minutes. Serve chilled.
- Parmesan cheese may be substituted for Pecorino Romano.
Nutrition Facts
| Calories | 241 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 11 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 3 g |
| Sodium | 174 mg |
| Sugars | 9 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |