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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Looking for a quick lunch idea or fun new side dish? June Herke of Watertown, South Dakota blends veggies, tiny pasta and juicy pineapple bits into this crunchy, creamy salad jam-packed with flavor. Ingredients:
1/4 cup uncooked acini di pepe pasta |
1/4 cup mayonnaise |
1/4 cup whipped topping |
1 tablespoon finely chopped onion |
dash celery seed |
3/4 cup chopped fresh cauliflower |
1 snack-size cup (4 ounces) pineapple tidbits, drained |
1/3 cup frozen peas, partially thawed |
1 tablespoon raisins |
lettuce leaves and minced fresh parsley, optional |
Directions:
1. Cook pasta according to package directions; drain and rinse in cold water. In a small bowl, combine the mayonnaise, whipped topping, onion and celery seed. Add the cauliflower, pineapple, peas, raisins and pasta; toss to coat. Cover and refrigerate for 1 hour. If desired, serve on a lettuce-lined plate and sprinkle with parsley. Yield: 2 servings.
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