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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


  1. Salad: Cook pasta per package directions (cook a little less for al dente), then drain.
  2. Combine salad ingredients and toss well.
  3. Dressing: Stir together and toss into salad.
  4. Chill for at least 1 hour before serving.


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