Summer Fruit N Pasta Salad 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:

• 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 servint 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:

• In a large kettle, cook pasta according to package directions. Place frozen vegetables in strainer. Pour cooked pasta and water over vegetables to thaw; rinse and drain well. In a small bowl or jar with tight-fitting lid, combine salad dressings, dill and garlic salt until smooth. Place pasta mixture in a large bowl. Add tomatoes and dressing; stir gently to coat.

Steps:

• Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool.
• Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.