125 g (4 1/2 oz) small pasta shapes, e.g. shells, macaroni
1 orange segmented
5 cm (2-inch) piece of cucumber, peeled, de-seeded and chopped 50 g (1 3/4 oz) seedless green grapes, halved
1 small kiwi fruit, peeled, halved and sliced
1/4 red pepper, de-seeded and cut into small strips
1/2 papaya, peeled, de-seeded and chopped
1 small fresh red chilli, de-seeded and chopped finely
For the dressing:
1 passion fruit, halved
2 tablespoons low-fat plain yogurt
2 teaspoons clear honey
1 teaspoon finely grated orange zest
juice of 1 orange
1 teaspoon sherry or white-wine vinegar
2 teaspoons chopped fresh dill, mint or chives
freshly ground black pepper
Time: 25 min
1. Cook the pasta according to the pack instructions or until just al dente. Refresh in cold water. Drain thoroughly. Place in a large bowl.
2. Add the orange segments, cucumber, grapes, kiwi fruit, red pepper, papaya and chilli. Fold together gently.
3. Prepare the dressing. Using a teaspoon, scoop the seeds and juicy pulp from the passion fruit into a bowl. Add the remaining ingredients and mix together well. Season with a little pepper. Fold the dressing into the pasta salad. Cover and chill for 15 minutes before serving.
4. Fold the dressing into the pasta salad. Cover and chill for 15 minutes before serving.