Fruity Pasta Salad
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 348. Vision transcription from the scanned page; needs review.
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Ingredients
- 2 slightly beaten egg yolks
- 1/3 cup orange juice
- 3 tablespoons honey
- 2 tablespoons lemon juice
- 1/8 teaspoon ground cardamom
- 1 cup bow tie or 2/3 cup wagon wheel macaroni (about 2 ounces)
- 1 cup sliced, peeled peaches or orange sections, or cubed cantaloupe or honeydew melon
- 1/2 cup sliced celery
- 1/2 cup sliced strawberries
- 1 kiwi fruit, peeled and sliced
Instructions
- For dressing, in a small saucepan mix egg yolks, orange juice, honey, lemon juice, and cardamom. Cook and stir over medium heat till thickened and bubbly. Cool slightly. Cover and chill.
- Cook pasta according to package directions. Drain pasta; rinse with cold water. Drain again.
- Combine pasta; peaches, orange sections, melon; and celery. Add dressing; toss to coat. Cover; chill for 4 to 24 hours.
- Before serving, stir in strawberries and kiwi fruit.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Creamy pinoy macaroni salad.jpg" by 7Belle7; license: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0); source: https://commons.wikimedia.org/wiki/File:Creamy_pinoy_macaroni_salad.jpg. Representative photo; cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.