Minted Pasta and Fruit Salad

Serves 6 to 8

8 oz. Rotini, Bow Ties or Small Shells, uncooked
4 pears, seeded, cored and diced
2 tsp. lemon juice
2 cups seedless red grapes, cut in half
2 naval oranges, peeled, sliced and quartered
4 oz. feta cheese, crumbled
1/2 head romaine lettuce, torn into bite-size pieces
1 tbsp. chopped fresh oregano or 1 tsp. dried oregano
2 tbsp. chopped fresh mint
1 tbsp. white wine vinegar
3 tbsp. orange juice
2 tbsp. vegetable oil
1/2 tsp. freshly ground black pepper

Cook pasta according to package directions; drain. Allow pasta to cool.

In a medium bowl, mix pears with lemon juice. Add grapes, oranges, feta cheese, lettuce, oregano, mint and pasta.

In small bowl, whisk together vinegar, orange juice, oil and pepper and add to pasta mixture. Divide lettuce between salad bowls and spoon pasta salad on top. Toss lightly before serving. Serve cold or at room temperature.

National Pasta Assoc.