WECN Front Page
HOME
This month's Issue CURRENT ISSUE
WECN RECIPES
RECIPES
WECN WISCONSIN EVENTS
EVENTS
WECN Archives
ARCHIVES
WECN HISTORY
HISTORY
WECN SEARCH ENGINE
SEARCH
Contact Us
CONTACT US


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.

 

 


WECN HOME | RECIPES HOME

APPETIZERS | SOUPS/SALADS | SIDES/MISC. | MAIN COURSES | DESSERTS

©2003 Wisconsin Energy Cooperative News