Sweet Sunshine Pasta Salad

Recipe Ingredients

8 oz	227g	Pasta - spiral-uncooked
1 oz	28g	Peas and carrots - frozen
20 oz	568g	Pineapple chunks in juice - drained, reserved
2 cups	320g / 11oz	Black beans - cooked, rinsed,
		Drained
1 cup	237ml	Red bell pepper - sliced thin, then
3		Rds
1/2 cup	31g / 1.1oz	Green onions - thinly sliced
2		Oranges - large, peeled,
		Sectioned cut into 3 pieces
1/2 cup	118ml	Orange juice
		Wine vinegar
2 teaspoons	10ml	Honey
2 teaspoons	10ml	Dried basil
1 teaspoon	5ml	Orange peel
1/2 teaspoon	2.5ml	Garlic powder
1/8 teaspoon	0.6ml	Salt and pepper - each

Recipe Instructions

Cook pasta according to package directions for the minimum cooking time. Place peas and carrots in a colander

When pasta is done, pour into the colander over peas and carrots (the hot water will cool the vegetables slightly.)

Drain and place in a large bowl.

Add pineapple , beans, bell pepper, onions, and orange sections. Toss to combine.

Combine 1/2 cup of pineapple juice and remaining ingredients. Mix well. Pour over pasta mixture. Mix gently until well combined.

Chill thoroughly, preferably overnight. Mix several times while chilling.

NOTES : eat it up in the next couple of days. it doesn't keep so well.

Source:
Bobbie Hinman (The Meatless Gourmet)

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