Total Time
20mins
Prep 20 mins
Cook 0 mins

I cannot remember where I found this recipe but this is one of the first pasta salads I made after moving out on my own and my Mom gave me rave reviews. I use asparagus in the spring when it is fresh and the broccoli when I cannot find nice fresh asparagus.

Ingredients Nutrition

Directions

  1. Drain pineapple, reserving juice.
  2. Combine all salad ingredients together in large salad bowl.
  3. For dressing - Combine all ingredients together and whisk together well.
  4. Toss salad with the dressing and make sure the salad is well-coated.
  5. Chill for 1-2 hours prior to serving for best results.
  6. Note: When using the asparagus tips, it is best to blanch them approximately 2 minutes in a steamer prior to combining with the salad.
Most Helpful

My fussy eater loved it! I used green onions and added grilled chicken.

reedermom July 09, 2009

This was a very nice and fresh pasta salad! I really liked the addition of the pineapples. I left out the onions (personal preference), otherwise made as specified. Next time I think I'll use some hot sauce instead of basil in the dressing for a little extra zip. Thanks for posting this yummy recipe!

loof July 15, 2008