Sweet sunshine pasta salad

Yield: 12 Servings

Measure Ingredient
8 ounces Pasta -- spiral-uncooked
1 ounce Peas and carrots, frozen
20 ounces Pineapple chunks in juice --
Drained, reserved
2 cups Black beans, cooked --
Rinsed and drained
1 cup Red bell pepper -- sliced
Thin then 3rd
½ cup Green onions -- thinly
2 Oranges,large -- peeled &
Cut into 3 pieces
½ cup Orange juice
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 (


Similar recipes