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Garden Pasta Salad  daily newsletter
 Jul 24, 2000 08:58 PDT 

Garden Pasta Salad


1 can (16-ozs) mixed fruit in juice or extra light syrup
1/4 cup white wine vinegar
1 pkg. (8-oz) spinach spiral pasta
2 tsp cornstarch
1 Tbsp basil
2 cloves garlic, minced
1 cup cherry tomatoes, halved
1 cup celery, sliced
1/2 cup green onion, thinly sliced
- Romaine lettuce leaves

Drain mixed fruit, reserving liquid. Drizzle fruit with vinegar and set
aside. Cook pasta in boiling water until tender; drain and cool
slightly. Meanwhile, in small saucepan, whisk together reserved liquid,
cornstarch, basil, and garlic. Stir over medium heat until mixture
thickens and boils. Remove from heat; stir in mixed fruit and vinegar.
Toss pasta with tomatoes, celery, and green onion. Fold in fruit and
sauce; chill. Spoon onto Romaine lettuce to serve.

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