Winter Fruit Pasta Salad

Pastabilities? Try apples, pears, cranberries and a tangy orange dressing.

Makes 8 servings

1 cup uncooked small pasta shells (4 ounces)
1 medium apple, chopped (1 1/4 cups)
1 medium pear, chopped (1 1/4 cups)
4 medium green onions, chopped (1/4 cup)
1/4 cup chopped pecans
1/4 cup dried cranberries
1/3 cup mayonnaise or salad dressing
3 tablespoons orange marmalade
1/2 teaspoon dried marjoram leaves
1/4 teaspoon salt

1. Cook and drain pasta as directed on package. Rinse with cold water; drain.

2. In large glass or plastic bowl, mix pasta, apple, pear, onions, pecans and cranberries. Mix all remaining ingredients; stir into pasta mixture.

3. Cover and refrigerate at least 30 minutes until chilled.

Nutrition Information: 1 Serving: Calories 200 (Calories from Fat 90); Total Fat 10g (Saturated Fat 1g, Trans Fat ncg); Cholesterol 5mg; Sodium 130mg; Total Carbohydrate 26g (Dietary Fiber 2g, Sugars ncg); Protein 3g

Percent Daily Value*: Vitamin A 2%; Vitamin C 8%; Calcium 2%; Iron 4%

Exchanges: 1 Starch; 1 Fruit; 0 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: nc

*Percent Daily Values are based on a 2,000 calorie diet.

Substitution:
Dried cherries, dried blueberries or raisins can be used instead of the dried cranberries.

Success:
Crisp red eating apples, such as Gala, Cortland, Delicious and Braeburn, are the best choices for this recipe.

Special Touch:
Consider the pasta possibilities! Instead of pasta shells, use fun holiday pasta shapes such as trees, stars, bells or ornaments.

Recipe and photograph provided courtesy of Betty Crocker 2007/TM General Mills All Rights Reserved