PAGO PAGO PASTA SALAD
8 oz uncooked rotini (corkscrew-shaped pasta)
1 (20 oz0 can pineapple chunks in juice, juice reserved
1 (10 1/2 oz) can mandarin oranges in light syrup, juice reserved
1/2 lb medium fresh shrimp, cooked, shelled, deveined
1 medium red bell pepper, julienned
1/3 cup sliced green onions
FOR THE DRESSING:
1/3 cup salad oil
3 tbsp fresh lime juice
2 tsp balsamic vinegar
1 1/2 tsp grated fresh ginger root
3/4 tsp salt
1/8 tsp ground cayenne pepper
1/8 tsp ground white pepper
Cook pasta according to package directions; drain.
Meanwhile, in a large bowl combine pineapple, oranges, macaroni, shrimp, bell pepper and green onions; set aside.
TO MAKE THE DRESSING:
In a jar with tight fitting lid, combine oil, 2 tbsp pineapple juice, 1/4 C mandarin orange juice, lime juice, vinegar, ginger, salt, and pepper. Cover and shake.
TO MAKE THE SALAD:
Pour dressing on and toss while pasta is still warm. Serve at room temperature.
Servings: 8
Adapted from source: Ladies Home Journal magazine |