• Bring large pot lightly salted water to boiling. Combine tomatoes, papaya, onion and ginger in bowl.

  • Combine apricot nectar, wine vinegar, balsamic vinegar, lime juice, oil, salt and pepper in blender or food processor. Whirl until smooth. Pour into large serving bowl.

  • Cook pasta in boiling water for 11 minutes or until firm but tender. Drain; rinse under cold running water; drain well. Add to nectar mixture in bowl. Let stand at least 30 minutes for flavors to combine.

  • Sprinkle with pine nuts. Serve at room temperature or cold. Makes 6 servings.

Nutrition Facts

293 calories; 7 g total fat; 0 mg cholesterol; 463 mg sodium. 53 g carbohydrates; 8 g protein;