Best Yummy Fruit N Pasta Salad Recipes

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.

PASTA FRUIT SALAD

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!

FRUIT & NUT PASTA SALAD

Steps:

• 1. Cook pasta according to package directions; drain.
• 2. Rinse with cold water to cool quickly; drain well.
• 3. Drain pineapple; reserve 2 Tablespoons juice. Save remaining juice for beverage.
• 4. Sprinkle reserved juice over apples; toss lightly.
• 5. In large bowl, stir together pasta, pineapple and remaining ingredients except walnuts. Cover; refrigerate.
• 6. Sprinkle with walnuts just before serving.

YUMMY FRUIT 'N' PASTA SALAD

Steps:

• Cook sugar, salt, eggs, flour and pineapple juice until thick and bubbly, cool.
• When cooked mixture is fully cooled, pour over pasta.
• Mix well, cover and store in fridge overnight.
• In the morning, add fruit, Cool Whip and marshmallows.
• Mix well.

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.

CHRISTINE'S PASTA FRUIT SALAD

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.

FRUITY PASTA SALAD WITH HERBS

Steps:

• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and set aside.
• Mix apples, figs, onion, basil, black olives, mint, and garlic together in a large bowl.
• Whisk mayonnaise, Pecorino Romano cheese, sour cream, sugar, vinegar, lime zest and juice, salt, and pepper together in a separate bowl.
• Add cooked rotini to apple mixture, stir, and pour dressing on top. Mix well and refrigerate, covered, for at least 30 minutes. Serve chilled.