Tropical Fruit Pasta Salad

Serving Size: 2-3


8 oz. Pappardelle’s Fanciful Fruit Blend
2 teaspoons Bella Sol California Meyer Lemon Olive Oil

1 mango, cubed
3 tablespoons lime juice
2 teaspoons ginger, peeled and grated
1 tablespoon honey
3 tablespoons apple cider

1 cup fresh pineapple, cut into bite-sized chunks
1 cup grapes
1 kiwi, sliced in half-moons
1 cup cantaloupe, cubed
1/4 cup mint leaves, minced


  1. Cook pasta in 6-8 quarts of boiling salted water until al dente (about 10-12 minutes). Drain and place in a large mixing bowl.
  2. Next, gently mix in sauce and fruits.
  3. Cover with plastic wrap and refrigerate until thoroughly chilled.