Recipe by Sydney Mike
The Home Cooking Magazine for July/August 2005, provides this recipe of a cool & refreshing salad that can be made year 'round!
Top Review by bluemoon downunder
We've just enjoyed this for lunch. I made a quarter size amount last night for three of us, so yes it did sit for the required 8 hours! I made a couple of changes to meet taste preferences: I used only a pinch of ginger (and I confess it was not fresh ginger root) and I used a small can of mandarin segments in place of the pineapple chunks, simply because I prefer them. I also followed homegirl's suggestion of using garlic (2 cloves minced) and brown sugar (2 teaspoons) instead of the orange juice concentrate (which I've never bought; I just buy regular fresh orange juice). In adding the mandarin segments, I added only about 1/3 cup of the juice as that's what looked right. Thanks for sharing this tasty, easy to prepare and unusual recipe. Made for PRMR.
- 1 (12 ounce) package tri-color spiral pasta
- 1 tablespoon vegetable oil
- 1⁄2 teaspoon fresh gingerroot, peeled, minced
- 2 tablespoons soy sauce
- 1 (16 ounce) bagfrozen stir fry vegetables
- 1 (20 ounce) can pineapple chunks in juice
- 1⁄3 cup frozen orange juice concentrate, thawed
Directions See How It's Made
- Cook pasta according to package directions, then drain.
- While pasta is cooking, heat oil in 12" skillet over medium-high heat.
- Add gingerroot, soy sauce & frozen vegetables to skillet, & saute about 6 minutes, stirring frequently, until vegetables are thawed & heated through.
- Place drained pasta, cooked vegetable mixture, pineapple chunks with juice & orange juice concentrate in large serving bowl, & mix well.
- Cover & refrigerate at least 8 hours.