Tempting Tuesday : Confetti Pasta Salad

It's Tuesday, Tempting Tuesday! Thanks for coming by to see what the Goody Fairy brought this week!

Today's Temptation goes in the side dish category. It's coming up on Summer, and that's when fruit tastes the best, so I decided to bring you something that can be made all Spring/Summer long. With that, I give you:

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Confetti Pasta Salad
(Serves 6-10)

Ingredients

• 4 c. : Bowtie Pasta, cooked and cooled
• 5 stalks : Celery, diced
• 2 large : Apples, peeled, cored, and chopped
• 1 c. : seedless grapes (any color), halved
• 1 can (20 oz.) : Pineapple Tidbits, drained
• 1 can (11 oz.) : Mandarin Oranges, drained
• 3/4 c. : Mayonnaise (NOT Miracle Whip)
• 2 T. : Milk
• 1 T. : Sugar
• 1/2 t. : Salt
• Pinch: Nutmeg
• Pepper to taste

Directions:

1. Mix the mayonnaise, sugar, salt, pepper, and nutmeg together. Cover and place in refrigerator while assembling other ingredients.
2. Combine diced celery, chopped apples, grapes, pineapple tidbits, mandarin oranges, and pasta in a large bowl.
3. Combine chilled mayonnaise mixture with fruit/pasta mixture until pasta is thoroughly coated and fruit is evenly mixed.
4. Chill 3-4 hours, or until cold throughout.

Helpful Hints:

(disclaimer: don't be intimidated by the number of "Helpful Hints" I've included on this recipe. It's been a favorite of mine for several years, so I've had plenty of time to learn tricks to make it perfect!)

• I use Bowtie Pasta for this recipe because they're cute. (Seriously.) I also like them because they have the nooks and crannies to soak up extra sauce; which, in my opinion, is the best part of this recipe. If you have another shape of pasta you prefer, try it out. I would recommend something with ridges or nooks & crannies so that sauce has somewhere to hide.
• With any pasta salad recipe, it's best to slightly undercook the pasta. The sauce soaks into the pasta as it sits, and will soften it even more. And, as I'm sure you know, there is nothing worse than soggy pasta. Al dente, baby. Al dente.
• I have been known to leave the peel on the apples. It doesn't hurt a thing, and the red color is pretty in the salad.
• I've experimented with different apples in this salad. I have two favorites. Ambrosia and Pink Lady. Both are crisp, a little tart, and have tons of flavor. I wouldn't reccomend Red Delicious (unless you just love them) because they are often times a little mushy, and the flavor is a little too bland to stand up against the other fruits in the salad.
• I generally lean towards red or black grapes in this salad. I prefer the flavor over green, but you could use either.
• Occasionally, if I'm bringing this salad somewhere that I would like to impress people, I'll add the oranges at the very end (once I've already combined the pasta/fruit mixture with the dressing mixture.) If you add the oranges last and baby them a little they don't break up and they look much prettier in the salad.
• Be sure to use mayonnaise and not Miracle Whip for the dressing. The Miracle Whip is too sweet/tangy and throws the entire thing off.
• The 2 tablespoons of milk give the dressing a slightly thinner consistency so you can coat the pasta and fruit more easily. If you feel like your dressing is still a little thick once you get done, add more milk 1 teaspoon at a time until you like the consistency.
• The nutmeg is absolutely the secret weapon in this dish! It's what people notice, but can't quite put their finger on. I start with 1/2 teaspoon of nutmeg and add more to taste. It's not uncommon for me to get up to 1 teaspooon before I'm satisfied. Dont' fear the nutmeg!
• Pepper is another secret ingredient in this one. I've tried both black pepper and white pepper and both work well. It's more about your tastes as to which you use.
• The first time you make this you'll think I've gone way overboard on the dressing. It will look like A LOT for the amount of pasta you have. It's not. That pasta will drink the dressing as it sits. It's not unusual for me to mix up another half-batch of dressing and add more to the salad the next day. If things are looking a little dry once it's sat, dont' be scared to make more dressing.
• You want to be a little heavy handed on the seasoning of the dressing for this recipe. There is a lot of pasta and fruit to cover, so the dressing needs to be pretty flavorful and concentrated. Taste it as you go and lean a little on the strong side.
  
• This dish absolutely tastes better the next day. Things combine, flavors mesh, it's just really great. It keeps beautifully! It can easily go 4 days to a week in the fridge! (If the leftovers last that long!!)
• The original recipe for this salad included grilled chicken, cooled and diced. I've never made it that way because it's good enough without it, but I'm sure it's just phenominal if you add it in. If you decide to add a little chicken to this one, let me know what you think!
• If you're health conscious and want to make this one a little more "good for you" it can be done. I've made it with whole wheat pasta, and substituted fat-free mayo and skim milk. I have even used raw sugar rather than white and added a little of the pineapple juice to sweeten the sauce. It doesn't taste the same as the original, but it's still good. Be sure to taste the dressing as you make it and add sweetener as needed.
  
• Be prepared for rave reviews when you make this recipe. People are usually a little hesitant b/c of the whole fruit and pasta thing, but once they try it, they're hooked. I usually bring extra copies of the recipe already written out when I make this for potlucks or parties because it's almost a guarantee you'll be asked "how do you make this!?" Always a great feeling!

I hope you all enjoy this one! As always, please let me know if you try the recipe. If you come across any new spins or secret ingredients I would love to hear about them!

Now go, and chop in peace.








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Listening to: The Police - Every Breath You Take