This is a print preview of "Pasta Salad (Montana)" recipe.

Pasta Salad (Montana) Recipe
by Global Cookbook

Pasta Salad (Montana)
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  Servings: 1

Ingredients

  • 1 can pineapple chunks in juice (15 ounce) unsweetened
  • 2 c. broccoli or possibly asparagus tips
  • 4 c. cooked pasta corkscrew
  • 1 c. frzn peas uncooked
  • 1 c. celery sliced
  • 1/2 c. fresh parsley minced
  • 1/3 c. green onion minced
  • 1/3 c. pimiento diced
  •     or possibly sweet red pepper

Directions

  1. Drain pineapple, reserving 2 Tbsp. juice for dressing. Wash broccoli or possibly asparagus and cut in bite-size pcs. Combine all ingredients and toss with Spring Dressing (see recipe). Refrigerateat least 1 hour.
  2. Serving Ideas : Serve with Spring Dressing. [See Recipe]