Fruity Pasta Delight Recipe 455

ACINI DI PEPE SALAD

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.

STRAWBERRY DELIGHT

Steps:

• In a bowl, crush strawberries. Add food coloring if desired. Beat in pudding mix until smooth. Fold in whipped topping. Pour into crust; sprinkle with coconut. Chill until ready to serve. Store leftovers in the refrigerator.

FRESH FRUIT PASTA SALAD

Steps:

• Combine all fruit in a large bowl. Drizzle with honey to taste. Pour juices and liqueur over fruit. Cover and refrigerate for 2-4 hours.
• Cook pasta in boiling water, drain and rinse in cold water. Place pasta in a large bowl and allow to cool to room temperature, stirring occasionally to keep pasta from sticking.
• Stir 1/4 cup of honey into the yogurt and toss well with the cooled pasta. Refrigerate pasta if not using immediately.
• Serve fruit mixture over top pasta on dessert plates or small pasta bowls.

SUMMER FRUIT 'N' PASTA SALAD

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.

~FRUITY PASTA DELIGHT~ RECIPE - (4.5/5)

Steps:

• Boil pasta until just tender. Rinse in cool water and set aside. Beat together the Splenda, flour, salt, eggs and pineapple juice in a medium saucepan. Cook and stir over low to medium heat until thick and just beginning to boil. Remove from stove and allow to cool. (I put the pan and all on the top rack in my freezer while I continue) In a large bowl, mix the canned fruits and pasta together, gently. When the saucepan in the freezer is cooled off (not frozen) I pour it over the pasta and fruit and mix together then cover and place in the fridge over night (I can't wait that long tho) Before serving, stir in the whipped topping. Optional,, sprinkle chopped toasted nuts on top (Pine nuts or coconut are good) Thanks to Dandy Borges(my mother in-law)for sharing this recipe with me.