Minted Pasta and Fruit Salad

Menu Part: 
Salad
Cuisine Type: 
American
Serves: 
6

A delicious combination of fruit makes this pasta salad distinctive. Feta cheese and mint add great flavor and the zesty vinaigrette ties it all together.

Ingredients

8 oz. rotini, bowties, or small shells, uncooked
4 pears, seeded, cored, and diced
2 tsp. lemon juice
2 cups seedless red grapes, cut in half
2 navel oranges, peeled, sliced, and quartered
4 oz. feta cheese, crumbled
1 tbsp. fresh oregano, chopped
2 tbsp. fresh mint, chopped
1 tbsp. white wine vinegar
3 tbsp. orange juice
2 tbsp. vegetable oil
1⁄2 tsp. freshly ground black pepper
1⁄2 head romaine lettuce, torn into bite-size pieces

Steps

1. Cook pasta according to package directions. Cool.

2. In medium bowl, mix pears with lemon juice. Add grapes, oranges, cheese, lettuce, herbs, and pasta.

3. In small bowl, whisk together vinegar, orange juice, oil, and pepper, and add to
pasta mixture.

4. To serve, divide lettuce between salad bowls and spoon pasta mixture on top. Toss lightly.

More From FoodService Director

Ideas and Innovation
salad

We’re currently piloting a Salad Bar Happy Hour 
in Cafe 16. Due to Health Department regulations, any self-serve salad bar items must be disposed of after service. The salad bar goes “on sale” for 25 cents an ounce post-lunchtime to help reduce waste as well as offer value to customers.

Menu Development
sauces

Adding an entirely new cuisine to the menu can feel daunting. But what if you could dabble in international flavors simply by introducing a few new condiments? For inspiration, FSD talked to operators who are offering a range of condiments plucked from global regional cuisines.

“Most ethnic cuisines have some sort of sauce or condiment relishes that go with their dishes,” says Roy Sullivan, executive chef with Nutrition & Food Services at UCSF Medical Center in San Francisco. Condiments offered to diners at UCSF Medical include chimichurri (Argentina), curry (India), tzatziki (...

Ideas and Innovation
turnip juice brine

Give leftover brine new life by adding it to vegetables. In an interview with Food52, Stuart Brioza, chef and owner of State Bird Provisions in San Francisco, says that he adds a splash of leftover brine while sauteeing mushrooms to increase their flavor profile. “We like to ferment turnips at the restaurant, and it’s a great way to use that brine—though dill pickle brine would work just as well,” he says.

Menu Development
side dishes

Operators looking to increase sales of side dishes may want to focus on freshness and value. Here’s what attributes consumers say are important when picking sides.

Fresh - 73% Offered at a fair price - 72% Satisfies a craving - 64% Premium ingredients - 56% Natural ingredients - 49% Signature side - 47% Something familiar - 46% Housemade/made from scratch - 44% Something new/unique - 42% Large portion size - 42% Healthfulness - 40% Family-size - 40%

Source: Technomic’s 2017 Starters, Small Plates and Sides Consumer Trend Report , powered by Ignite

FSD Resources