Sweet sunshine pasta salad
12 Servings
Ingredients
| Quantity | 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 |
| Sliced | ||
| 2 | Oranges,large -- peeled & | |
| Sectioned | ||
| 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 |
Directions
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 (
File