Little Nancys Pasta Salad With Fruit And Chicken Recipes

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SUMMER FRUIT 'N' PASTA SALAD



Summer Fruit 'n' Pasta Salad image

I'm always making up recipes, and this refreshing salad came about when I wanted something cool yet spicy to eat during hot summers. Serve it as a meatless main course or as a side dish at barbecues. -Donna Williams, Las Vegas, Nevada

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 14 servings.

Number Of Ingredients 13

8 ounces uncooked elbow macaroni
3/4 cup fat-free plain yogurt
3/4 cup reduced-fat mayonnaise
4 teaspoons snipped fresh dill
1/4 teaspoon salt
Dash hot pepper sauce
2 medium tart green apples, chopped
2 medium red apples, chopped
1-1/2 cups seedless grapes
2 celery ribs, thinly sliced
1 can (15 ounces) mandarin oranges, drained
2 medium firm bananas, cut into 1/4-inch slices
1/2 cup chopped walnuts

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.

Nutrition Facts : Calories 199 calories, Fat 8g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 160mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

CHICKEN AND PASTA WITH FRUIT SALAD



Chicken and Pasta With Fruit Salad image

I was looking for an idea on using the packaged chicken strips my mom had on hand and found this recipe on the Perdue website. I tweaked it a little and found it delicious. Hope you like it as much as we did! Cooking time equals chilling time.

Provided by DeniseBC

Categories     Lunch/Snacks

Time 6h15m

Yield 4 serving(s)

Number Of Ingredients 11

1 (9 ounce) package Perdue Short Cuts original roasted carved chicken breasts
1 cup red grapes
1 cup green grape
1/2 cup craisins, divided
1 1/2 cups cooked ziti (3/4 cup uncooked)
1/3 cup low-fat mayonnaise
2 tablespoons orange juice
1 teaspoon curry powder
1 (15 ounce) can mandarin oranges in juice, drained
salt and pepper
salad greens

Steps:

  • Combine chicken, grapes, 1/2 the craisins and pasta in large mixing bowl.
  • Mix together mayonnaise, orange juice, and curry powder. Season to taste with salt and pepper. Add to pasta mixture and mix well. Gently mix in the mandarin oranges. Chill for at least 6 hours.
  • Evenly divide greens over 4 serving plates. Top with chicken and pasta mixture. Sprinkle remaining craisins over each plate.

Nutrition Facts : Calories 225.6, Fat 0.9, SaturatedFat 0.2, Sodium 8.1, Carbohydrate 53.5, Fiber 3.4, Sugar 31.8, Protein 4.4

CHRISTINE'S PASTA FRUIT SALAD



Christine's Pasta Fruit Salad image

This fruit salad is awesome- I adapted it from an old recipe given to me years ago. People often won't try it at first because they think it's made with tapioca, but it's actually made with acini de pepe, a tiny little pasta ball. Once they try it, it disappears... My sister-in-law claims to be able to lose a couple of pounds by eating this for lunch for a week!

Provided by DragonFly2

Categories     Penne

Time P2DT30m

Yield 16 serving(s)

Number Of Ingredients 8

2 (16 ounce) cans crushed pineapple or 2 (16 ounce) cans pineapple tidbits
2 (12 ounce) cans mandarin oranges
2 (12 ounce) jars maraschino cherries
1 lb acini di pepe pasta
1 cup sugar
1 egg
4 tablespoons cornstarch
1 (24 ounce) container whipped topping

Steps:

  • Cook and drain the pasta according to package directions, rinse with cold water and drain well; set aside.
  • Drain the pineapple and oranges- save the juice! Also drain the cherries and save the juice, but separate from other juices.
  • Mix all the drained fruit in with your pasta. You may want to cut up your cherries (sometimes I do, sometimes I'm too lazy).
  • Take the orange and pineapple juice and put into a large saucepan. Use a hand blender to add the egg and mix well; then add your sugar. Bring to a boil, then add the cornstarch mixed with a bit of cold water. Boil all together for 1 minute. This must cool completely- then add 1/2 of the cherry juice and discard the rest.
  • Now add your cooled juice mixture to your pasta and fruit. Mix together well, then add cool whip.
  • Refrigerate at least 2 hours before serving.
  • If you cannot find acini de pepe pasta in your store, you can substitute with those little bitty stars pasta, or the pasta that looks like rice/melon seeds, but when I do the packages of those end up being more than 1 lb- it works out fine though, don't try to even it out to 1 lb, just use it as is.

Nutrition Facts : Calories 408.7, Fat 11, SaturatedFat 6.4, Cholesterol 47.4, Sodium 67.6, Carbohydrate 73.7, Fiber 3.5, Sugar 45.8, Protein 6.2

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