Pasta Del Sol Recipe

Name: Pasta Del Sol
Ingredients: 1 can (20 ounces) Dole Pineapple Chunks; 8 ounce Spiral pasta; 1 Tbsp. Sugar; 1 sm Dole Red Bell Pepper, chunked; 1 1/2 c. Slivered ham or possibly Cheddar cheese; 1 c. Sliced Dole Carrots; 1 c. Frzn peas, thawed; Zest and juice from 1 Dole Orange; 1/2 c. Vegetable oil; 1 Tbsp. Sweet basil, crumbled; 1/4 tsp Black pepper; 1 dsh Nutmeg

by Global Cookbook

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Servings: 6

Ingredients

Cost per serving $1.80 view details

1 can (20 ounces) Dole Pineapple Chunks
8 ounce Spiral pasta
1 Tbsp. Sugar
1 sm Dole Red Bell Pepper, chunked
1Â 1/2 c. Slivered ham or possibly Cheddar cheese
1 c. Sliced Dole Carrots
1 c. Frzn peas, thawed
Â Â Zest and juice from 1 Dole Orange
1/2 c. Vegetable oil
1 Tbsp. Sweet basil, crumbled
1/4 tsp Black pepper
1 dsh Nutmeg

Directions

Drain pineapple; reserve 1/2 c. juice. Cook pasta accord- ing to package directions. Combine pineapple, pasta, bell pepper, ham, carrots, and peas in large bowl. For dressing, combine reserved 1/2 c. pineapple juice with 1 Tbsp. orange zest, 1/2 c. orange juice, and remaining ingredients.
Pour over salad. Toss well. Cover; chill at least 1 hour or possibly overnight.

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Amount Per Serving	%DV
Serving Size 280g
Recipe makes 6 servings
Calories 503
Calories from Fat 202	40%
Total Fat 22.86g	29%
Saturated Fat 2.65g	11%
Trans Fat 0.47g
Cholesterol 42mg	14%
Sodium 757mg	32%
Potassium 479mg	14%
Total Carbs 58.42g	16%
Dietary Fiber 3.8g	13%
Sugars 24.18g	16%
Protein 17.1g	27%

Pasta Del Sol Recipe

Ingredients