Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Pasta -- spiral-uncooked |
| 1 ounce | Peas and carrots, frozen |
| 20 ounces | Pineapple chunks in juice -- |
| \N \N | Drained, reserved |
| 2 cups | Black beans, cooked -- |
| \N \N | Rinsed and drained |
| 1 cup | Red bell pepper -- sliced |
| \N \N | Thin then 3rd |
| ½ cup | Green onions -- thinly |
| \N \N | Sliced |
| 2 \N | Oranges,large -- peeled & |
| \N \N | Sectioned |
| \N \N | Cut into 3 pieces |
| ½ cup | Orange juice |
| \N \N | Wine vinegar |
| 2 teaspoons | Honey |
| 2 teaspoons | Dried basil |
| 1 teaspoon | Orange peel |
| ½ teaspoon | Garlic powder |
| ⅛ teaspoon | Salt and pepper, each |
Cook pasta according to package directions for the minimum cooking time.
Place peas and carrots in a colander. When pasta is done, pour into the colander over peas and carrots. ( the hot water will cool the vegetables slightly.) Drain and place in a large bowl. Add pineapple , beans, bell pepper, onions, and orange sections. Toss to combine. Combine ½ cup of pineapple juice and remaining ingredients. Mix well. Pour over pasta mixture. Mix gently until well combined. Chil thoroughly, preferably overnight. Mix several times while chilling.
Recipe By : BOBBIE HINMAN (THE MEATLESS GOURMET) From: Emory!rahul.Net!watson@...: Fri, 25 Mar 1994 07:48:43 ~0800 (
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