FoodLink - Purdue Extension

Confetti Plum-Pasta Salad

Recipe adapted from the Produce for Better Health Foundation.

15 min
15 min
Total Time
30 min
Servings: 6


8 ounces colored corkscrew pasta (uncooked)
1/2 medium red sweet pepper (cut into strips)
1/2 medium yellow sweet pepper (cut into strips)
3/4 cup jicama (peeled and sliced)
1/2 cup red onion (chopped)
4 plums (sliced)
For the dressing
2 tablespoons fresh basil (chopped)
1 teaspoon pimiento (diced)
1 teaspoon fresh ginger (finely grated)
2 tablespoons rice vinegar or white wine vinegar
2 tablespoons vegetable oil
1 teaspoon sugar
salt and fresh-ground black pepper to taste


  1. Cook the pasta according to the package directions. Drain, and briefly rinse in cold water.

  2. Meanwhile cut all the vegetables.
  3. In a large bowl, toss together the cooked pasta, red and yellow sweet peppers, jicama, onion, and plums.

  4. Make the dressing in a small bowl. Whisk together the basil, pimiento, ginger, vinegar, oil, sugar, salt, and pepper until blended.

  5. Drizzle the dressing over the salad and toss until evenly coated.