Fruity Pasta

Creamy Fiesta Fruit Salad with Pasta

Recipe by :  Ariel Jasa,  Mandaluyong City, Philippines

Fruity Pasta is like the Filipino Fruit Salad but with pasta.  Basically, the pasta is sort of a food extender so there will be enough portion for everyone without breaking the bank.

The first time I had this was at a buffet restaurant.  It looked weird with the pasta because I was so used to having just fruit salad.

I couldn't tell whether it was for snack or  dessert, but it didn't matter, I just couldn't stop eating once I started.

I also knew it would be easy to make,  that even my kids could do it.

So that is how this recipe came to be.

Any shape pasta could be used, or whatever you have handy. If all you have is spaghetti or fettuccine, try cutting them in 1 inch to 1 1/2 inch lengths.

I like the colorful spiral ones.  See if you could find alphabet pasta, kids would go crazy over them.

Just cook the pasta and cool down completely so the cream and mayonnaise stays thick.  Then mix all the other ingredients and toss in the pasta.


  • Tri-color Rotini (corkscrew shape)
  • Del Monte Fruit cocktail (Medium)
  • All Purpose cream
  • Mayonnaise
  • Condensed milk
  • Cheddar Cheese


  • 1 box Tri-color Rotini (corkscrew shape) Pasta (340 gms)
  • 1 can Del Monte Fruit cocktail (Medium), drained
  • 3/4 cup All Purpose cream or Heavy Cream
  • 3/4 cup Mayonnaise
  • 1 can Condensed milk
  • Salt to taste        

  • 1 cup Cheddar Cheese, shredded

1    Cook the pasta in boiling water with some salt and oil until tender (but not soft) -- follow box direction.

2   Drain and cool the pasta down completely so the cream and mayonnaise not liquefy and be runny.

3  Toss the pasta with the fruit salad and add half of the shredded cheese.

4 Refrigerate for at least 2 hours.

5  Serve cold on a bed of iceberg lettuce, topped with the rest of the shredded cheese.

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