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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


  1. Cook pasta as per package instructions; drain. Rinse with cold water; drain.
  2. Mix pasta, tomatillos, chile and pineapple.
  3. Mix reserved pineapple juice and the remaining ingredients. Pour over pasta mixture; toss.
  4. Cover and refrigerate until chilled, at least 2 hours.

Makes 6 servings.


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