Picnic Pasta Salad

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* Exported from MasterCook *

 

Picnic Pasta Salad

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : ** ELF & MCR ** VegRecipes

Salads - Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 15 oz can pineapple chunks in juice

2 cups fresh broccoli florets

4 cups corkscrew pasta -- cooked

1 cup frozen peas

1 cup chopped celery

1/4 cup chopped scallion

1/2 cup red bell pepper, chopped

1/2 cup chopped parsley

1/2 lb salad greens -- washed thoroughly

Dressing:

2 tbsps pineapple juice

1/2 tsp garlic powder

1 tbsp olive oil

1/3 cup white wine vinegar

2 tbsps Dijon mustard

1/2 tsp dried basil

 

Drain the pineapple, reserving 2 tablespoons of juice for the dressing. Mix

the dressing ingredients well.

 

In a large bowl, combine all the salad ingredients and toss with the

dressing. Garnish with parsley, and chill before serving.

 

serves 6 as a main dish or 12 as a side dish

 

Source:

" http://www.aicr.org/picnic.htm "

S(Formatted by Whome40 Apr 2000):

" "

 

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Per serving: 253 Calories (kcal); 3g Total Fat; (11% calories from fat); 8g

Protein; 49g Carbohydrate; 0mg Cholesterol; 124mg Sodium

Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 Fruit; 1/2 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 26044 0 0 0 0 0 1280 0 0 0 0 0 0 0