Fruited Macaroni Salad Recipes

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FRUITED MACARONI SALAD



Fruited Macaroni Salad image

My guests rave about this salad. The big surprise is that there is no macaroni taste and it is not too sweet. Besides, the fruits mentioned in the recipe, I'll add strawberries, blueberries, raspberries...whatever may be in season.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 9

1/3 cup sugar
1 tablespoon all-purpose flour
Pinch salt
1 can (11 ounces) mandarin oranges, undrained
1 can (8 ounces) crushed pineapple, undrained
1 large egg, lightly beaten
2 cups cooked elbow macaroni
1 cup whipped topping
1/4 cup chopped pecans, toasted

Steps:

  • In a saucepan, combine the sugar, flour and salt. Drain juice from oranges and pineapple into a 1-cup measuring cup; cover and refrigerate fruit. Add enough water to the juice, if needed, to measure 1 cup; stir into the sugar mixture until smooth. Cook and stir over medium-high heat until thickened and bubbly., Reduce heat; cook and stir 1 minute longer. Remove from the heat. Stir a small amount of hot mixture into egg; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat., In a bowl, combine the macaroni and cooked dressing. Cover and refrigerate for 8 hours or overnight. Just before serving, fold in whipped topping and reserved oranges and pineapple. Sprinkle with pecans.

Nutrition Facts : Calories 177 calories, Fat 5g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 29mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.

FRUITY MACARONI SALAD



Fruity Macaroni Salad image

Apples, oranges and pasta -- something fresh for a hot summer's day. Substitute red bell pepper for a change of color.

Provided by LYKORNE

Categories     Salad     Pasta Salad     Vegetarian Pasta Salad Recipes

Time 35m

Yield 6

Number Of Ingredients 10

4 cups macaroni
2 stalks celery, diced
1 green bell pepper, diced
1 cup sweet corn kernels
2 apples - peeled, cored and diced
1 large orange, peeled, sectioned, and cut into bite-size pieces
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
salt and pepper to taste
¾ cup mayonnaise

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse with cold water.
  • In large bowl combine pasta, celery, pepper, corn, apple, orange, chives, parsley, salt, pepper and mayonnaise. Adjust seasonings. Serve

Nutrition Facts : Calories 540.8 calories, Carbohydrate 71.1 g, Cholesterol 10.4 mg, Fat 23.9 g, Fiber 6.2 g, Protein 11.9 g, SaturatedFat 3.7 g, Sodium 173.9 mg, Sugar 10.5 g

FRUIT MACARONI SALAD



Fruit Macaroni Salad image

Make and share this Fruit Macaroni Salad recipe from Food.com.

Provided by Tiggrr

Categories     Fruit

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 cup orzo pasta or 1 cup similar small shell pasta
1 teaspoon salt
2 cans fruit (ie pineapple, mandarin oranges or fruit cocktail)
3/4 cup sugar
1/2 teaspoon salt
2 tablespoons flour
2 eggs, beaten
1 container Cool Whip

Steps:

  • Cook, drain and rinse pasta then set aside Drain juice from canned fruit, then set aside fruit To juice add sugar,salt, flour and eggs.
  • Cook over medium heat, stirring frequently until thickened.
  • Pour over pasta and allow to cool over night or several hours.
  • Add the fruit and cool whip.

Nutrition Facts : Calories 351.9, Fat 3.2, SaturatedFat 0.9, Cholesterol 105.8, Sodium 909.2, Carbohydrate 72, Fiber 1.4, Sugar 38.4, Protein 9

MACARONI FRUIT SALAD WITH CREME FRAICHE



Macaroni Fruit Salad with Creme Fraiche image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 7

1 mango, peeled and cut away from the pit
1 fresh lime, halved and seeds removed
1 pound cooked elbow macaroni
1 quart strawberries, hulled and sliced
1 (29 to 32-ounce) can sliced peaches (preferably in their own juice or light syrup)
2 tablespoons minced fresh mint leaves, plus 6 to 8 sprigs for garnish
4 ounces creme fraiche

Steps:

  • Add mango to a blender and squeeze in the juice from the lime. Puree the mixture and pour into a large bowl. Stir in macaroni. Gently fold in strawberries, peaches, and minced mint. Transfer to serving dishes topped with creme fraiche and mint sprigs.

FRUITED PASTA SALAD



Fruited Pasta Salad image

Pasta and fruit make a winning team in this creamy salad.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 3h30m

Yield 24

Number Of Ingredients 10

3 packages (7 ounces each) shell macaroni (6 cups)
1 1/2 cups plain fat-free yogurt
1 cup mayonnaise or salad dressing
3 packages (3 ounces each) cream cheese, softened
3/4 teaspoon salt
1/2 teaspoon pepper
3 garlic cloves, finely chopped
16 medium green onions, sliced (1 cup)
3 cans (15 1/4 ounces each) pineapple chunks, drained
3 cans (15 ounces each) mandarin orange segments, drained

Steps:

  • Cook macaroni as directed on package; drain. Rinse with cold water; drain.
  • Mix mayonnaise, cream cheese, salt, pepper and garlic in large bowl.
  • Add macaroni and remaining ingredients; toss.
  • Cover and refrigerate at least 3 hours to blend flavors.

Nutrition Facts : Fat 1, ServingSize 1 Serving

FRUITED MACARONI SALAD



Fruited Macaroni Salad image

Make and share this Fruited Macaroni Salad recipe from Food.com.

Provided by taillightsinsightbb

Categories     Healthy

Time 35m

Yield 1 salad, 6-8 serving(s)

Number Of Ingredients 9

1/3 cup sugar
1 tablespoon all-purpose flour
1 pinch salt
1 (11 ounce) can mandarin oranges, undrained
1 (8 ounce) can crushed pineapple, undrained
1 large egg, lightly beaten
2 cups cooked elbow macaroni
1 cup whipped topping
1/4 cup chopped pecans, toasted

Steps:

  • in a saucepan, combine the sugar, flour and salt.
  • drain juice from oranges and pineapple into a 1 cup measuring cup.
  • cover and refrigerate fruit.
  • add enough water to the juice, if needed to measure 1 cup.
  • stir into the sugar mixture until smooth.
  • cook and stir over medium heat until thickened and bubbly.
  • reduce heat.
  • cook and stir 1 minute longer.
  • remove from the heat.
  • stor a small amount of hot mixture into egg.
  • return all to pan, stirring constantly.
  • bring to a gentle boil.
  • cook and stir 2 minutes longer.
  • remove from the heat.
  • in a bowl, combine the cooked macaroni and cooked dressing.
  • cover and refrigerate for 8 hours or overnight.
  • just before serving, fold in whipped topping and reserved oranges and pineapple.
  • sprinkle with pecans.

Nutrition Facts : Calories 240.8, Fat 7, SaturatedFat 2, Cholesterol 42.9, Sodium 52.4, Carbohydrate 41.3, Fiber 2.5, Sugar 23.4, Protein 5.2

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