Sunshine Pasta Salad

Submitted by HokiesMom

"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."

 

• Ready In: 20mins
• Ingredients: 16
• Serves: 8-10

ingredients

• Salad

• 1 (20 ounce) can pineapple chunks in juice (reserve juice)
• 4 cups cooked pasta, twisted noodles
• 2 cups broccoli florets (or asparagus tips see note at bottom of instructions)
• 1 cup frozen peas, thawed
• 1 cup celery, chopped
• 1⁄2 cup fresh parsley, chopped
• 1⁄3 cup vidalia onion, chopped
• 1⁄3 cup red pepper, chopped

• Dressing

• 2 tablespoons pineapple juice
• 1 garlic clove, pressed
• 3⁄4 cup olive oil
• 1⁄3 cup white vinegar
• 2 tablespoons lemon juice
• 2 tablespoons Dijon mustard
• 2 tablespoons basil, crumbled
• 1 teaspoon salt (or to taste)

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.

Reviews

[reedermom]

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

 

[loof751]

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!