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Recipe Category: Pasta
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Ingredients
- Serving Size : 12
- 8 ounces pasta – spiral-uncooked
- 1 ounce peas and carrots, frozen
- 20 ounces pineapple chunks in juice – drained, reserved
- 2 cups black beans, cooked – rinsed and drained
- 1 cup red bell pepper – sliced thin
- 1/2 cup green onions – thinly sliced
- 2 oranges, large – peeled and sectioned – cut into 3 pieces
- 1/2 cup orange juice
- wine vinegar
- 2 teaspoons honey
- 2 teaspoons dried basil
- 1 teaspoon orange peel
- 1/2 teaspoon garlic powder
- 1/8 teaspoon salt and pepper
Method
- Cook pasta according to package directions for the minimum cooking time
- Place peas and carrots in a colander.
- When pasta is done, pour into the colander over peas and carrots.
- The hot water will cool the vegetables slightly.
- Drain and place in a large bowl.
- Add pineapple , beans, bell pepper, onions, and orange sections.
- Toss to combine.
- Combine 1/2 cup of 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.
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