Sweet cotton candy, fresh fruit, and creamy yogurt dressing create a playful salad perfect for festive occasions.
# Components:
→ Pasta for Salad Base
01 - 300 g (10 oz) small pasta shells or bow ties
02 - 1/2 tsp salt (for boiling water)
→ Salad Components
03 - 1 cup seedless grapes, halved
04 - 1 cup strawberries, hulled and quartered
05 - 1 cup mini marshmallows
06 - 1/2 cup crushed pineapple, drained
07 - 1/2 cup roasted salted cashews, roughly chopped
08 - 1/2 cup rainbow sprinkles (optional, for decoration)
→ Creamy Dressing
09 - 120 ml (1/2 cup) vanilla Greek yogurt
10 - 60 ml (1/4 cup) sour cream
11 - 2 tbsp cream cheese, softened
12 - 2 tbsp confectioners’ sugar
13 - 1/2 tsp vanilla extract
14 - cup blue or pink cotton candy, torn into small pieces (plus extra for garnish)
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and rinse under cold water to cool completely.
02 - In a large mixing bowl, whisk together the Greek yogurt, sour cream, cream cheese, confectioners’ sugar, and vanilla extract until smooth and creamy.
03 - Gently fold in the cotton candy pieces until just combined, allowing some to dissolve and some to remain intact for texture and color.
04 - Add the cooled pasta, grapes, strawberries, marshmallows, pineapple, and cashews to the dressing. Toss until everything is evenly coated.
05 - Transfer to a serving dish. Top with extra cotton candy and rainbow sprinkles just before serving for a festive touch.
06 - Serve immediately for best texture. Avoid refrigerating with cotton candy topping, as it will dissolve.
