Pasta Day: Fruity Tropical Pasta

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* Exported from MasterCook *

 

Fruity Tropical Pasta

 

Recipe By : Pasta For All Seasons, by Robin Robertson, page 181

Serving Size : 4 Preparation Time :0:00

Categories : Fruits Pasta, Couscous, Etc.

Salads, Fruit Vegetables

 

Amount Measure Ingredient -- Preparation Method

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12 ounces small pasta shells

2 cups fresh pineapple chunks

1 mango -- peeled and seeded

and cut into 1/2-inch pieces

1 navel orange -- peeled

and cut into 1-inch chunks

1 small red bell pepper

and cut into thin matchsticks

1/2 cup minced celery

2 tablespoons minced scallions

2 tablespoons chopped fresh mint

1 cup unsweetened coconut milk

1/4 cup fresh orange juice

1 lime -- juice and zest of

1 teaspoon light brown sugar -- or to taste

1/8 teaspoon ground allspice

1/8 teaspoon cayenne pepper

salt

salad greens -- for serving

toasted shredded coconut

 

Serves 4

 

Juicy fresh fruit and creamy coconut milk add a taste of the tropics to

this colorful salad. Try it on a warm summer night with grilled

jerk-spiced tempeh.

 

Cook the pasta in a large pot of salted boiling water, stirring

occasionally, until it is al dente, about 8 minutes. When the pasta is

cooked, drain it, rinse under cold water, and place in a large bowl. Add

the pineapple, mango, orange, bell pepper, celery, scallions, and mint, and

set aside. To make the dressing, combine the coconut milk, orange juice,

lime juice and zest, sugar, allspice, cayenne, and salt to taste in a small

bowl, and mix well. Pour the dressing over the pasta salad and toss gently

to combine. Serve on a bed of salad greens or in hollowed-out halves of

pineapple shells, sprinkled with toasted coconut if you like.

 

Other pasta choices: rotini, farfalle

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