Recipe for Pineapple Pasta Salad from the Southwestern section.
Pineapple Pasta Salad8 ounces uncooked tricolor pasta spirals
6 small tomatillos, each cut into 8 wedges
1/2 jalape?o chile, seeded, finely chopped
1 (20 ounce) can pineapple chunks in juice,
drained (reserve 2 tablespoons juice)
1 tablespoon snipped fresh cilantro
2 tablespoons vegetable oil
1/2 teaspoon grated Mexican lime peel
1/4 teaspoon salt Cook pasta as per package instructions; drain. Rinse with cold water; drain. Mix pasta, tomatillos, chile and pineapple. Mix reserved pineapple juice and the remaining ingredients. Pour over pasta mixture; toss. Cover and refrigerate until chilled, at least 2 hours. Makes 6 servings.
We hope you enjoy your freshly made Pineapple Pasta Salad. This recipe came from Southwestern's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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