Recipe for cooking pineapple pasta salad

Super Salad Recipes :: Pasta Salads

Pineapple Pasta Salad

8 oz. uncooked tricolor pasta spirals
6 sm. tomatillos, each cut into 8 wedges
1/2 jalapeo chile, seeded, chopped finely
1 (20 oz.) can pineapple chunks in juice,
    drained (reserve 2 Tbsp. juice)
1 Tbsp. snipped fresh cilantro
2 Tbsp. canola oil
1/2 tsp. grated Mexican lime peel
1/4 tsp. salt

Cook pasta as per pkg. instructions; drain. Rinse with cold water; drain. Mix pasta, tomatillos, chile and pineapple.

Mix reserved pineapple juice and the remaining ingredients. Pour over pasta mixture; toss. Cover and refrigerate until chilled, at least 2 hr..

Makes approximately 6 servings.