Fruit & Vegetable Pasta Salad

Made This Recipe? Add Your Photo

Total Time
20mins
Prep
20 mins
Cook
0 mins

The Home Cooking Magazine for July/August 2005, provides this recipe of a cool & refreshing salad that can be made year 'round!

Skip to Next Recipe

Ingredients

Nutrition
  • 1 (12 ounce) package tri-color spiral pasta
  • 1 tablespoon vegetable oil
  • 12 teaspoon fresh gingerroot, peeled, minced
  • 2 tablespoons soy sauce
  • 1 (16 ounce) bagfrozen stir fry vegetables
  • 1 (20 ounce) can pineapple chunks in juice
  • 13 cup frozen orange juice concentrate, thawed

Directions

  1. Cook pasta according to package directions, then drain.
  2. While pasta is cooking, heat oil in 12" skillet over medium-high heat.
  3. Add gingerroot, soy sauce & frozen vegetables to skillet, & saute about 6 minutes, stirring frequently, until vegetables are thawed & heated through.
  4. Place drained pasta, cooked vegetable mixture, pineapple chunks with juice & orange juice concentrate in large serving bowl, & mix well.
  5. Cover & refrigerate at least 8 hours.