Pasta Fruit Salad Ii 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:

• 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:

• 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:

• In a saucepan, combine sugar, eggs, lemon juice and salt; cook and stir over medium heat until temperature reaches 160° and mixture is thickened, about 4 minutes. Cool completely. , Cook spaghetti according to package directions; drain and rinse in cold water. Place in a large bowl. , Drain pineapple, reserving juice. Pour juice over the spaghetti; stir in apples. Toss gently; drain. Stir in the egg mixture and pineapple. Cover and refrigerate overnight. , Fold in whipped topping just before serving. Garnish with walnuts and cherries.

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:

• 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:

• Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water.
• In a bowl combine cooked pasta, red pepper, zucchini, onion, olives, artichoke hearts, broccoli, salami, pepperoni and mozzarella cheese. Toss until well mixed. Pour on one cup of the dressing and mix well. Cool in the refrigerator until ready to serve.
• When ready to eat, toss with remaining one cup of dressing, Parmesan cheese, parsley, salt, pepper and garlic. Garnish with tomato wedges

Steps:

• 1. Boil pasta in sugared water as directed on package for al dente. I add about 1/8c sugar to my water while boiling the pasta. That way the pasta is sweet not salty.
• 2. Drain & cool pasta. Do Not rinse.
• 3. While pasta is cooling cut fruit. If I am in a hurry I buy cut fruit in the produce department. Cut the grapes in half. It is just easier to eat. Set fruit aside.
• 4. In a bowl mix cream cheese, limeaid and honey until smooth.
• 5. In a large bowl combine all ingredients. (Pasta & fruit). Mix well but don't break up pasta. Now add your cream cheese dressing. You want is well dressed but not soupy. Refrigerate until ready to enjoy.

Steps:

• Cook and drain pasta as directed on package. Rinse with cold water; drain.
• Mix pasta and remaining ingredients in large bowl. Serve immediately, or cover and refrigerate up to 2 hours before serving.