A refreshing and vibrant pasta salad with a tropical twist, perfect for any occasion.
Cook the pasta in boiling salted water until al dente, then drain and rinse under cold water to cool.
Rinsing the pasta with cold water stops the cooking process and cools it down quickly.
Dice the cucumber, kiwi, and strawberries into bite-sized pieces.
Cut the fruits and vegetables into uniform sizes for even distribution in the salad.
Combine the cooked pasta, diced cucumber, kiwi, strawberries, roasted cashews, and Swiss cheese in a large mixing bowl.
Gently mix to avoid breaking the fruits and pasta.
Add the creamy poppy seed dressing to the bowl and toss gently to coat all ingredients evenly.
Add the dressing gradually to control the amount and ensure even coating.
Chill the salad in the refrigerator for at least 30 minutes before serving.
Chilling allows the flavors to meld together for a more cohesive taste.
Serve the salad in individual bowls or a large serving dish, garnished with a sprinkle of extra cashews or a sprig of fresh mint.
Presentation matters; garnish adds a touch of elegance to the dish.
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