Best Winter Fruit And Pasta Salad Recipes

WINTER FRUIT PASTA SALAD

Winter Fruit Pasta Salad image

Pastabilities? Try apples, pears, cranberries and a tangy orange dressing.

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 50m

Yield 8

Number Of Ingredients 10

Ingredients

1 cup uncooked small pasta shells (4 ounces)
1 medium apple, chopped (1 1/4 cups)
1 medium pear, chopped (1 1/4 cups)
4 medium green onions, chopped (1/4 cup)
1/4 cup chopped pecans
1/4 cup dried cranberries
1/3 cup mayonnaise or salad dressing
3 tablespoons orange marmalade
1/2 teaspoon dried marjoram leaves
1/4 teaspoon salt

Steps:

Cook and drain pasta as directed on package. Rinse with cold water; drain.
In large glass or plastic bowl, mix pasta, apple, pear, onions, pecans and cranberries. Mix all remaining ingredients; stir into pasta mixture.
Cover and refrigerate at least 30 minutes until chilled.

Nutrition Facts : Calories 200, Carbohydrate 26 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 130 mg

PASTA FRUIT SALAD

Pasta Fruit Salad image

This is a delicious and fruity side dish! I got it from my cousin Bill, who says every time he brings it somewhere he gets bombarded with requests for the recipe. I can see why! The serving size is an estimate. It makes a lot! The cooking time includes the time to refrigerate overnight.

Provided by Kree6528

Categories Fruit

Time P1DT20m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 (15 ounce) can mandarin oranges
2 (20 ounce) cans pineapple tidbits (can also use chunks)
1 (6 ounce) jar maraschino cherries
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon flour
2 beaten eggs
1 lb acini di pepe pasta
1 (10 ounce) container Cool Whip (can use Lite or Fat Free)

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!