Ingredients

• 1 cup mini farfalle pasta
• 2 mandarins oranges , peeled and segmented
• 2 kiwis fruits - peeled , sliced, and quartered
• 1 medium apple , diced
• 1 medium Bartlett pear , cored and diced
• 0.25 cups sweetened dried cranberries , such as Ocean Spray® Craisins®
• 2 tablespoons pomegranate arils
• 2 tablespoons minced celery

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Rinse under cold water and drain well.
2. 2 Meanwhile, combine mandarin orange sections, kiwi, apple, pear, dried cranberries, pomegranate arils, and celery in a large bowl.
3. 3 Add pasta to the fruit salad, mixing until well combined.
4. 4 Whisk lime juice, honey, olive oil, and poppy seeds together in a small bowl. Pour over pasta salad and stir until combined. Place in the refrigerator until flavors have blended, about 30 minutes.

Nutrition per serving