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!
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INGREDIENTS
Nutrition- 1(12 ounce) package tri-color spiral pasta
- 1tablespoon vegetable oil
- 1⁄2teaspoon fresh gingerroot, peeled, minced
- 2tablespoons soy sauce
- 1(16 ounce) bag frozen stir fry vegetables
- 1(20 ounce) can pineapple chunks in juice
- 1⁄3cup frozen orange juice concentrate, thawed
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DIRECTIONS
- Cook pasta according to package directions, then drain.
- While pasta is cooking, heat oil in 12" skillet over medium-high heat.
- Add gingerroot, soy sauce & frozen vegetables to skillet, & saute about 6 minutes, stirring frequently, until vegetables are thawed & heated through.
- Place drained pasta, cooked vegetable mixture, pineapple chunks with juice & orange juice concentrate in large serving bowl, & mix well.
- Cover & refrigerate at least 8 hours.
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