Salad and Salad Dressing Recipes
Pineapple Pasta Salad
Yield: 6 servings
Ingredients
- 8 ounces uncooked tricolor pasta spirals
- 6 small tomatillos, each cut into 8 wedges
- 1/2 jalapeno chile, seeded, finely chopped
- 1 (20 ounce) can pineapple chunks in juice, drained (reserve 2 tablespoons juice)
- 1 tablespoon snipped fresh cilantro
- 2 tablespoons vegetable oil
- 1/2 teaspoon grated Mexican lime peel
- 1/4 teaspoon salt
Instructions
- Cook pasta as per package instructions; drain. Rinse with cold water; drain.
- Mix pasta, tomatillos, chile and pineapple.
- Mix reserved pineapple juice and the remaining ingredients. Pour over pasta mixture; toss.
- Cover and refrigerate until chilled, at least 2 hours.