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Pineapple Pasta Salad
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
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.
Makes 6 servings.
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