Guest guest Posted May 31, 2002 Report Share Posted May 31, 2002 * Exported from MasterCook * Fruit and Vegetable Pasta Salad Recipe By :Dole Serving Size : 10 Preparation Time :0:00 Categories : Pasta Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium pineapple 8 ounces bow-tie pasta -- uncooked 4 cups broccoli florets 1/3 cup bottled fat-free Italian salad dressing 1/3 cup pineapple orange juice concentrate -- thawed 1 teaspoon Dijon-style mustard 2 oranges -- peel, cut into sections 1/3 cup finely chopped red onion 1/4 cup raisins 2 tablespoons chopped parsley Twist crown from pineapple. Cut pineapple lengthwise in half. Core and cut pineapple into chunks. Measure 3 cups for recipe. Refrigerate remaining pineapple for another use. Cook pasta according to package directions; adding broccoli during last minute of cooking. Drain. Stir together salad dressing, juice concentrate, and mustard in large bowl. Add pasta and broccoli; toss to coat. Add pineapple, oranges, onion, raisins, and parsley. Stir together. Servings: 8 to 10. Description: " pineapple, broccoli, farfalla salad with oranges, raisins, onions " Source: " news 2002-05-22 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 162 Calories; 1g Fat (3.9% calories from fat); 5g Protein; 36g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 130mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fruit; 0 Fat; 0 Other Carbohydrates. NOTES : Fruit and vegetable pasta salad takes just 20 minutes to prepare. Nutr. Assoc. : 0 26044 0 25018 4497 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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