Pasta del sol

Yield: 6 Servings

Measure Ingredient
1 can (20 ounces) Dole® Pineapple Chunks
8 ounces Spiral pasta
1 tablespoon Sugar
1 small Dole® Red Bell Pepper; chunked
1½ cup Slivered ham or Cheddar cheese
1 cup Sliced Dole® Carrots
1 cup Frozen peas; thawed
\N \N Zest and juice from 1 Dole® Orange
½ cup Vegetable oil
1 tablespoon Sweet basil; crumbled
¼ teaspoon Black pepper
1 dash Nutmeg

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

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