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Ham and Pineapple Pasta Salad
1 (20 ounce) can Dole pineapple chunks, drained, reserving 1/2 cup juice
1 (8 ounce) package medium size seashell pasta
2 oranges peeled and chunked
1 red bell pepper, Julienned
1 1/2 cups cubed ham
1 cup shredded or julienned carrots
1 cup frozen peas
1 cup cashews
Reserved pineapple juice
1/2 cup orange juice
1/2 cup vegetable oil
1 tablespoon dried basil
1/2 teaspoon pepper
1 tablespoon grated orange peel
1 tablespoon sugar
Dash of nutmeg
Salad: Cook pasta per package directions (cook a little less for al dente), then drain.
Combine salad ingredients and toss well.
Dressing: Stir together and toss into salad.
Chill for at least 1 hour before serving.
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