Fiesta pasta salad

Yield: 6 servings

Measure Ingredient
½ cup Orange Juice
½ cup Oil
1 tablespoon Orange zest; grated
1 tablespoon Sugar
20 ounces Pineapple chunks; drained and halved
½ pounds Pasta shells; cooked
2 Oranges; peeled and cubed
1 Bell pepper; red, julienned
1 tablespoon Basil; chopped
¼ teaspoon Pepper
⅛ teaspoon Nutmeg
2 Carrots; julienned
1 cup Peas; thawed
4 Green onions; chopped
1 cup Cashews

DRESSING

SALAD

Combine dressing ingredients, blending well. Set aside. Combine salad ingredients in large bowl. Pour dressing over salad and toss well. Cover and refrigerate for at least 4 hours, or overnight.

Source: Delicious Developments

Submitted By MEG ANTCZAK On 04-15-95

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