SUNSHINE PASTA SALAD

Sunshine Pasta Salad image

I cannot remember where I found this recipe but this is one of the first pasta salads I made after moving out on my own and my Mom gave me rave reviews. I use asparagus in the spring when it is fresh and the broccoli when I cannot find nice fresh asparagus.

Provided by HokiesMom

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 16

Ingredients

1 (20 ounce) can pineapple chunks in juice (reserve juice)
4 cups cooked pasta, twisted noodles
2 cups broccoli florets (or asparagus tips see note at bottom of instructions)
1 cup frozen peas, thawed
1 cup celery, chopped
1/2 cup fresh parsley, chopped
1/3 cup vidalia onion, chopped
1/3 cup red pepper, chopped
2 tablespoons pineapple juice
1 garlic clove, pressed
3/4 cup olive oil
1/3 cup white vinegar
2 tablespoons lemon juice
2 tablespoons Dijon mustard
2 tablespoons basil, crumbled
1 teaspoon salt (or to taste)

Steps:

Drain pineapple, reserving juice.
Combine all salad ingredients together in large salad bowl.
For dressing - Combine all ingredients together and whisk together well.
Toss salad with the dressing and make sure the salad is well-coated.
Chill for 1-2 hours prior to serving for best results.
Note: When using the asparagus tips, it is best to blanch them approximately 2 minutes in a steamer prior to combining with the salad.

*** Explore more Sunshine Pasta Salad Recipes »

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