When I served this, I immediately thought “ladies luncheon”, even though they are from my mother’s era – not mine. But my husband said he thought any guy would like it just as well as he did, especially if you keep the hot muffins coming.
This is very easy to make and a nice flavor combination. Just be sure you drain your fruit well, and don’t throw that juice away, use it mixed with orange juice, as the liquid for a jello salad or dessert, or just drink it. If you don’t have orange juice concentrate, try lemon or orange flavored yogurt, not quite as good, but still quite acceptable. If you want to make this further ahead, chill your fruit and cook and chill the pasta overnight in the refrigerator, then combine the salad right before serving.
Pasta Fruit Salad
4 ounces Rotini – dry, or radiatore or medium shells
16 ounce can Canned Apricot Halves -- drained
8 ounce can Pineapple Chunks in Juice -- drained
1 cup Seedless Grapes -- red or green, halved
3 ounces Shredded Cheddar Cheese -- 3/4 cup
1/4 cup Pecans -- broken
1/2 cup Vanilla Yogurt
1 tablespoon Frozen Orange Juice Concentrate
1/8 teaspoon Ground Nutmeg
Cook pasta according to package directions. Drain. Rinse pasta with cold water; drain again.
Meanwhile, cut up apricots. In a large bowl, toss together with pineapple, grapes, cheese, and nuts. Add pasta. Toss to mix. Place in freezer until serving time (up to 30 minutes).
For dressing, stir together yogurt, orange juice concentrate and nutmeg. Stir into pasta mixture; toss to coat.
Serve on salad plates lined with lettuce leaves.
4 Main Dish Servings
Cost: $4.88 or $1.21 per serving
"Easy Vegetarian Dinners"
Per Serving: 357 Calories; 13g Fat (32.8% calories from fat); 12g Protein; 50g Carbohydrate; 4g Dietary Fiber; 26mg Cholesterol; 156mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Fruit; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.