* Exported from MasterCook *
SWEET SUNSHINE PASTA SALAD
Recipe By :Public Domain
Serving Size : 12 Preparation Time :1:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------
8 ounces pasta -- spiral-uncooked
1 16 oz bag peas and carrots, frozen
20 ounces pineapple chunks in juice -- drained, reserved
2 cups black beans, cooked -- rinsed and drained
1 cup red bell pepper -- sliced thin.then 3rd
1/2 cup green onions -- thinly sliced
2 large oranges -- peeled & sectioned
1/2 cup orange juice
2 tablespoons wine vinegar
2 teaspoons honey
2 teaspoons dried basil
1 teaspoon orange peel
1/2 teaspoon garlic powder
salt and pepper -- to taste
Cook pasta according to package directions for the minimum cooking time.
Place peas and carrots in a colander. When pasta is done, pour into the
colander over peas and carrots. ( the hot water will cool the vegetables
slightly.) Drain and place in a large bowl. Add pineapple , beans, bell
pepper, onions, and orange sections. Toss to combine. Combine 1/2 cup of
pineapple juice and remaining ingredients. Mix well. Pour over pasta
mixture. Mix gently until well combined. Chill thoroughly, preferably
overnight. Mix several times while chilling.
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Per Serving (excluding unknown items): 181 Calories; 1g Fat (3.5% calories from fat); 7g Protein; 39g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 33mg Sodium. Exchanges: 1 1/2 Grain(Starch)
NOTES : This doesn't keep very well, so best used as soon as possible
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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