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Sweet And Sour Pasta Salad

Trusted.Chef's picture
Ingredients
  Corkscrew pasta 1 1⁄3 Cup (21.33 tbs), uncooked
  Eggless corkscrew pasta 1 1⁄3 Cup (21.33 tbs) (Uncooked)
  Pineapple chunks 15 Ounce (1 Can)
  Canned unsweetened pineapple chunks 15 Ounce (1 Can)
  Broccoli florets 2 Cup (32 tbs), cooked
  Celery 1 Cup (16 tbs), chopped
  Peas 1 Cup (16 tbs), frozen
  Frozen petite peas 1 Cup (16 tbs)
  Sweet red pepper 1⁄2 Cup (8 tbs), chopped
  Green onion 1⁄4 Cup (4 tbs), sliced
For the dressing
  Dijon mustard 2 Tablespoon
  Honey 2 Tablespoon
  Pineapple juice 2 Tablespoon, canned
  Lemon juice 2 Tablespoon
  Canned pineapple juice 2 Tablespoon
  Basil 1⁄2 Teaspoon, dried
  Olive oil 1 Tablespoon
  Dried whole basil 1⁄2 Teaspoon
  Garlic powder 1⁄2 Teaspoon
Directions

GETTING READY
1) In a pot of salted, boiling water cook the pasta according to the packet directions until tender. Drain the pasta and keep aside.
2) Drain the canned pineapple chunks, keeping 2 tablespoons of the can juice aside for later use.

MAKING
3) In a large serving bowl, add the cooked pasta, pineapple chunks, celery, peas, red pepper and green onion. Mix well. Keep aside.
4) In a small bowl, prepare the dressing by combining mustard, honey, lemon juice, pineapple juice, olive oil, basil and garlic powder.
5) Pour the salad dressing over the pasta salad and toss well.
6) Place the bowl in the refrigerator to chill.

SERVING
7) Garnish the Sweet and Sour Pasta Salad with grate cheese. Serve chilled.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Pasta
Interest: 
Healthy
Cook Time: 
10 Minutes
Servings: 
4

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