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Pasta: Pasta Del Sol




Source of Recipe


DCC


Recipe Introduction


"A great summer salad that can be made ahead. What a combination of fruits and vegetables."



List of Ingredients




1 can (20 oz) Pineapple Chunks in juice
1 can (11 oz) Mandarin Orange segments, drained
8 oz Uncooked medium shell macaroni, cooked and drained
1 1/2 cups Cheddar cheese
1 cup Sliced carrots
1 cup Frozen peas, thawed
1 Small red bell pepper, chunked
Grated peel and juice from 1 orange
1/2 cup Vegetable oil
1 Tbsp Sugar
1 Tbsp Dried basil leaves, crumbled
1/4 tsp Black pepper
Dash nutmeg


Recipe



Drain pineapple; reserve 1/2 cup juice for dressing.

Combine pineapple, orange segments, pasta, ham, carrots, peas and red bell pepper in large bowl.

For dressing - In small bowl, combine reserved 1/2 cup pineapple juice, orange peel and orange juice; add remaining ingredients. Pour over salad; toss well to coat. Cover; refrigerate at least one hour or overnight.

SERVES 8