Fruit & Vegetable Pasta Salad

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

• Ready In: 20 mins
• Serves: 12

Ingredients

• 1 (12 ounce) package tri-color spiral pasta
• 1  tablespoon  vegetable oil
• 1⁄2 teaspoon  fresh gingerroot, peeled, minced
• 2  tablespoons soy sauce
• 1 (16 ounce) bag  frozen  stir fry vegetables
• 1 (20 ounce) can pineapple chunks in juice
• 1⁄3 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.