Pasta del sol
6 Servings
Ingredients
| Quantity | 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 |
| Zest and juice from 1 Dole® Orange | ||
| ½ | cup | Vegetable oil |
| 1 | tablespoon | Sweet basil; crumbled |
| ¼ | teaspoon | Black pepper |
| 1 | dash | Nutmeg |
Directions
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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