Christines Pasta Fruit Salad Recipes

Steps:

• Cook pasta according to package directions. Rinse with cold water and drain. In a bowl, combine the yogurt, mayonnaise, dill, salt and hot pepper sauce. , In a large serving bowl, combine the pasta, apples, grapes, celery and mandarin oranges. Gently stir in 1 cup yogurt mixture. , Cover and refrigerate salad and remaining yogurt mixture for 2-3 hours. Just before serving, stir in bananas, walnuts and remaining yogurt mixture.

Steps:

• Drain the fruit, saving the juices.
• Combine fruit juices with sugar, salt, flour, and eggs.
• Cook until the mixture boils, stirring often so you don't scramble the eggs; remove from heat.
• As this cooks, cook pasta according to package directions; drain and rinse with cold water.
• Pour the still warm cooked fruit juice over hot pasta and stir.
• Let come to room temperature, then refrigerate overnight.
• Remove the Cool Whip to the refrigerator to soften for the next day.
• The next day, combine the Cool Whip and all the fruit.
• Keeps for a week.
• TIPS: You may want to add about 1/2 the container of Cool Whip to the fruit to start with, then add more if it's too dry.
• You may also want to drain the fruit again right before you add it, this time NOT adding the juices to the mixture.
• Enjoy!

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the fruit. Combine yogurt and orange juice concentrate; pour over salad and toss to coat. Cover and chill for several hours.

Steps:

• 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.
• Meanwhile, combine mandarin orange sections, kiwi, apple, pear, dried cranberries, pomegranate arils, and celery in a large bowl.
• Add pasta to the fruit salad, mixing until well combined.
• 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.

Steps:

• Cook and drain the pasta according to package directions, rinse with cold water and drain well; set aside.
• Drain the pineapple and oranges- save the juice! Also drain the cherries and save the juice, but separate from other juices.
• Mix all the drained fruit in with your pasta. You may want to cut up your cherries (sometimes I do, sometimes I'm too lazy).
• Take the orange and pineapple juice and put into a large saucepan. Use a hand blender to add the egg and mix well; then add your sugar. Bring to a boil, then add the cornstarch mixed with a bit of cold water. Boil all together for 1 minute. This must cool completely- then add 1/2 of the cherry juice and discard the rest.
• Now add your cooled juice mixture to your pasta and fruit. Mix together well, then add cool whip.
• Refrigerate at least 2 hours before serving.
• If you cannot find acini de pepe pasta in your store, you can substitute with those little bitty stars pasta, or the pasta that looks like rice/melon seeds, but when I do the packages of those end up being more than 1 lb- it works out fine though, don't try to even it out to 1 lb, just use it as is.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain.
• In medium saucepan, combine reserved liquids from pineapple and oranges (equals about 1 1/2 cups), sugar, eggs, salt and flour. Cook until thick, stirring constantly. When mixture becomes thick, add cooked pasta and refrigerate overnight.
• The next day, add pineapple and oranges, whipped topping and marshmallows to taste. Mix together and top with cherries if desired. Keep chilled until served.

Steps:

• Toss kale, grapes, feta cheese, and walnuts together in a large salad bowl.
• Stir seasoned rice vinegar and water together to make 3/4 cup total volume. Whisk honey and olive oil into the vinegar mixture until completely integrated; pour over the kale mixture and toss to coat.

Steps:

• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain.
• Combine cooked pasta, chicken, grapes, celery, oranges, water chestnuts, cashews, mint leaves, and cinnamon in a large bowl.
• Mix yogurt, mayonnaise, and chicken bouillon for dressing together in a bowl until well blended. Pour dressing over pasta salad and toss lightly until all ingredients are coated. Refrigerate at least 15 minutes.

Steps:

• Place sugar, balsamic vinegar, sesame seeds, poppy seeds, shallots, Worcestershire sauce, and paprika in a container with a tight-fitting lid; shake until mixed well. Add oil and shake to mix. Refrigerate for flavors to blend, 1 hour.
• Combine spinach, strawberries, pecans, and goat cheese in a bowl. Add dressing; toss to coat.