Fruited Macaroni 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:

• Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
• In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.

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:

• 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:

• in a saucepan, combine the sugar, flour and salt.
• drain juice from oranges and pineapple into a 1 cup measuring cup.
• cover and refrigerate fruit.
• add enough water to the juice, if needed to measure 1 cup.
• stir into the sugar mixture until smooth.
• cook and stir over medium heat until thickened and bubbly.
• reduce heat.
• cook and stir 1 minute longer.
• remove from the heat.
• stor a small amount of hot mixture into egg.
• return all to pan, stirring constantly.
• bring to a gentle boil.
• cook and stir 2 minutes longer.
• remove from the heat.
• in a bowl, combine the cooked macaroni and cooked dressing.
• cover and refrigerate for 8 hours or overnight.
• just before serving, fold in whipped topping and reserved oranges and pineapple.
• sprinkle with pecans.