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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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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:
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 |
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.
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