Caribbean Pasta
8 oz. spiral-shaped pasta, cooked
1 10-oz. pkg. frozen peas and carrots
1 20-oz. can pineapple tidbits (packed
in juice), drained, juice reserved
2 cups (15-oz. can) cooked black beans
1 cup red bell pepper, thinly sliced
1/2 cup scallions, thinly sliced, using
both green and white parts
2 large oranges, peeled and
sectioned, each section cut
into 3 pieces
|
1/2 cup orange juice
2 Tbsp. vegetable oil
2 Tbsp. red wine vinegar
2 tsp. honey
2 tsp. dried basil
1 tsp. grated fresh orange peel
1/2 tsp. garlic powder
1/8 tsp. each salt and pepper
vvvvv |
Place peas and carrots in boiling water
for 3–5 min., just long enough to warm. Drain and
place in large bowl. Add pasta, pineapple, beans, bell
pepper, onions, and orange sections. Toss to combine.
Combine 1/2 cup of the 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.
|
