Embrace the vibrant flavors of summer with this luscious pasta salad! Bursting with fresh fruit, fragrant herbs, and a creamy dressing, it's a delightful symphony of sweet and savory that will tantalize your taste buds.

Follow The Directions

01

Step

8 mins

Cook the Pasta: Bring a large pot of lightly salted water to a boil. Add the rotini pasta and cook until al dente, about 8 minutes. Drain well and set aside to cool.

02

Step

5 mins

Prepare the Fruit and Herb Medley: In a large mixing bowl, combine the diced Granny Smith apples, chopped fresh figs, diced red onion, chopped fresh basil, sliced black olives, and chopped fresh mint. Add the minced garlic.

03

Step

5 mins

Whisk the Creamy Dressing: In a separate bowl, whisk together the mayonnaise, grated Pecorino Romano cheese, sour cream, white sugar, apple cider vinegar, lime zest, and lime juice. Season with salt and ground black pepper to taste.

04

Step

30 mins

Combine and Chill: Add the cooked rotini to the fruit and herb mixture. Gently stir to combine. Pour the creamy dressing over the salad and mix well, ensuring all ingredients are evenly coated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.

For an extra touch of elegance, consider adding a sprinkle of toasted pine nuts or chopped walnuts before serving.
If you prefer a tangier dressing, increase the amount of lime juice or apple cider vinegar to your liking.
Feel free to experiment with different types of fruit, such as grapes, berries, or peaches, depending on your preference and seasonal availability.
This salad is best served chilled, but can be made ahead of time and stored in the refrigerator for up to 24 hours.

Agustina Kulas

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