Pineapple Pasta Salad

Name: Pineapple Pasta Salad
Ingredients: 12 ounces corkscrew macaroni; 1 (20 ounce) can pineapple chunks; 1 cup vegetable oil; 1/2 cup red wine vinegar; 1 tablespoon Dijon mustard; 1 tablespoon Worcestershire sauce; 1 1/2 teaspoons garlic powder; 1 teaspoon salt; 1/2 teaspoon pepper; 2 cups cauliflower florets; 2 cups broccoli florets; 1 1 large red bell peppers or 1 large yellow bell pepper, seeded and diced; 1 medium red onion, sliced thin and separated into rings

13 ingredients

7 steps

Ingredients

12 ounces corkscrew macaroni
1 (20 ounce) can pineapple chunks
1 cup vegetable oil
1/2 cup red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon pepper
2 cups cauliflower florets
2 cups broccoli florets
1 1 large red bell peppers or 1 large yellow bell pepper, seeded and diced
1 medium red onion, sliced thin and separated into rings

Directions

1

Cook pasta according to package directions; drain and rinse with cold water.
2

Drain pineapple chunks reserving 3 tbsp of juice.
3

Combine pasta and cauliflower in a large bowl and pour dressing over and mix till well coated.
4

(dressing instructions to follow) Refrigerate overnight.
5

Add the broccoli, bell pepper, pineapple chunks and onions mixing well.
6

Refrigerate till serving time.
7

Dressing: Combine vegetable oil, reserved pineapple juice, mustard, vinegar, worcestershire sauce, garlic powder, salt and pepper in a jar with a lid and shake till well mixed.