Dole seafood pasta salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (15-1/4 oz.) Dole Tropical Fruit Salad |
| 6 | ounces | Spiral pasta, cooked |
| 2 | teaspoons | Toasted sesame oil |
| 12 | ounces | Cooked baby shrimp |
| 2 | cups | (4 oz.) bean sprouts |
| 1 | cup | Snow peas |
| ½ | cup | Chopped Dole celery |
| ½ | cup | Chopped Dole red bell pepper |
| ¼ | cup | Dole chopped dates |
| ¼ | cup | Dry roasted peanuts, coarsely chopped |
| ¼ | cup | Rice or wine vinegar |
| 2 | tablespoons | Light soy sauce |
| 2 | tablespoons | Chopped cilantro or parsley |
| 1 | teaspoon | Minced jalapeno or serrano chile |
Directions
FRUITY DRESSING
These are from the back of the label on a can of Dole Tropical Fruit Salad.
Drain tropical fruit salad; reserve ⅓ cup juice for dressing. Toss hot pasta with sesame oil. when cool, mix with Fruity dressing. Add Tropical Fruit Salad and remaining ingredients. Serves 8.
Fruity Dressing: Combine reserved ⅓ cup juice with all ingredients; whisk to blend. Posted to EAT-L Digest 03 Apr 97 by Maggie Workman <workman@...> on Apr 4, 1997