Yield: 6 Servings
|1 can||(20 ounces) Dole® Pineapple Chunks|
|8 ounces||Spiral pasta|
|1 small||Dole® Red Bell Pepper; chunked|
|1½ cup||Slivered ham or Cheddar cheese|
|1 cup||Sliced Dole® Carrots|
|1 cup||Frozen peas; thawed|
|Zest and juice from 1 Dole® Orange|
|½ cup||Vegetable oil|
|1 tablespoon||Sweet basil; crumbled|
|¼ teaspoon||Black pepper|
Drain pineapple; reserve ½ cup juice. Cook pasta accord- ing to package directions. Combine pineapple, pasta, bell pepper, ham, carrots, and peas in large bowl. For dressing, combine reserved ½ cup pineapple juice with 1 tablespoon orange zest, ½ cup orange juice, and remaining ingredients.
Pour over salad. Toss well. Cover; refrigerate at least 1 hour or overnight.
Source: Best Recipes of the Great Food Companies Recipe by: Dole Food Company
Posted to MC-Recipe Digest V1 #991 by "M. Hicks" <nitro_ii@...> on Jan 7, 1998