l6 ounces medium pasta shells, or elbow macaroni 3/4 cups frozen orange juice concentrate -- thawed 1/4 cup vegetable oil 1/4 cup white-wine vinegar 1 teaspoon Salt 1/4 teaspoon ground pepper (Optional ) 3 cups peeled navel orange sections -- divided 1 large cucumber, peeled, seeded and cut into chunks ½ green and ½ a red bell peppers chopped 1 large diced and seeded red tomato 6 green onions, sliced or diced red onion about1/4 cup. 3 tablespoons fresh cilantro chopped 4 Tablespoons fresh chopped basil
1. Prepare pasta according to package directions; rinse with cold water and drain well. Place in large bowl.
2. Meanwhile, in small bowl, whisk together orange juice concentrate, oil, vinegar, salt, cilantro, basil and pepper for dressing.
3. Add orange sections, cucumber, green onions or red onions, green, red bell peppers, red tomato and dressing to pasta, toss gently.
Note from April Barkulis: you can also add grapes and chopped chicken breast or left over diced pork. And you can serve it on lettuce leaves. I have even used red wine vinegar, balsamic and rice wine vinegar in place of the white wine. Also a little fresh mint leaves in place of the basil.