Pasta Fruit Salad Ii Recipes

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 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:

• 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 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:

• 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:

• In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
• Prepare pudding according to directions on package however, use only 1 1/2 cups milk. Refrigerate until chilled.
• In a large bowl, combine the pasta and pudding; mix until evenly coated.
• Add oranges, pineapples, fruit cocktail and cherries to pasta mixture. Mix well. Fold in whipped topping, chill and serve.

Steps:

• In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
• Prepare pudding according to directions on package however, use only 1 1/2 cups milk. Refrigerate until chilled.
• In a large bowl, combine the pasta and pudding; mix until evenly coated.
• Add oranges, pineapples, fruit cocktail and cherries to pasta mixture. Mix well. Fold in whipped topping, chill and serve.