Oriental Pasta Salad
|Pasta shapes||6 Ounce (175 Grams)|
|Carrots||2 , scraped and grated|
|Canned pineapple chunks||7 Ounce (1 Can / 200 Grams)|
|Fresh bean sprouts||6 Ounce (1 Can / 175 Grams)|
|Sprouted fenugreek||1 Ounce (24 Grams)|
|Cucumber||1⁄2 Small, finely sliced|
|Pineapple juice||2 Tablespoon|
|Soy sauce||1 Tablespoon|
|Orange juice||2 Tablespoon|
1 In a pan, cook the pasta shapes in boiling, salted water for about 12-15 minutes, or until just tender.
2 Combine with the carrots, diced pineapple chunks to taste, bean sprouts, fenugreek and cucumber.
3 In a small bowl, put all the dressing ingredients and beat vigorously with a fork.
4 Mix the dressing with the pasta and toss to coat evenly.
5 Allow to cool.
6 Serve as desired.