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Tropical Pasta Salad Fruit adds a new dimension to pasta salad, not to men- tion a rainbow of colors, a multitude of nutrients and a tantalizing array of flavors. Rice vinegar has a mild, tangy flavor. This salad is exceptionally low in fat. 2 cups cooked spiral pasta 1 ⁄2 cup cubed mango 1 ⁄2 cup Sun-Maid Raisins 1 ⁄4 cup chopped basil 1 ⁄2 cup cubed papaya 2 tablespoons seasoned rice vinegar 1 ⁄2 cup cubed nectarine Combine all ingredients. Toss gently and serve. Makes 4 servings. Variation: substitute 1 1 ⁄2 cups cubed cantaloupe or honeydew melon for papaya, nectarine and mango. Vitamin C 30% . Vitamin A 25% . Dietary Fiber 12% . Iron 10% Nutrients per serving (1 cup): Calories 200; Protein 4g; Fat 0.5g (Sat. Fat 0g); Carbohydrate 44g; Dietary Fiber 3g; Cholesterol 0mg; Sodium 160mg. Broccoli Pasta Toss Natural raisins give this pasta salad a delightful twist. Full of flavor and texture, our fruit and vegetable pasta salad is packed with vitamin C and health-promoting antioxidants. Salad: 1 cup small broccoli flowerets 1 1 ⁄4 cups cooked shell pasta 1 ⁄2 cup Sun-Maid Raisins 1 ⁄3 cup chopped red onion 1 ⁄4 cup chopped red bell pepper Dressing: 1 ⁄3 cup reduced-calorie mayonnaise 1 tablespoon cider vinegar 1 ⁄2 teaspoon sugar Salt and pepper Combine all salad ingredients. Combine all dressing ingredients and blend well. Pour dressing over salad. Add salt and pepper to taste. Gently toss and serve. Makes 4 servings. Vitamin C 60% . Vitamin A 15% . Dietery Fiber 10% Nutrients per serving (approx. 1 cup): Calories 200; Protein 3g; Fat 7g (Sat. Fat 1.5g); Carbohydrate 30g; Dietary Fiber 2g; Cholesterol 5mg; Sodium 170mg.