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Ingredientes
- 1 can (20 ounces) Dole Pineapple Chunks
- 8 ounce Spiral pasta
- 1 Tbsp. Sugar
- 1 sm Dole Red Bell Pepper, chunked
- 1Â 1/2 c. Slivered ham or possibly Cheddar cheese
- 1 c. Sliced Dole Carrots
- 1 c. Frzn peas, thawed
- Â Â Zest and juice from 1 Dole Orange
- 1/2 c. Vegetable oil
- 1 Tbsp. Sweet basil, crumbled
- 1/4 tsp Black pepper
- 1 dsh Nutmeg
Direcciones
- Drain pineapple; reserve 1/2 c. juice. Cook pasta accord- ing to package directions. Combine pineapple, pasta, bell pepper, ham, carrots, and peas in large bowl. For dressing, combine reserved 1/2 c. pineapple juice with 1 Tbsp. orange zest, 1/2 c. orange juice, and remaining ingredients.
- Pour over salad. Toss well. Cover; chill at least 1 hour or possibly overnight.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 280g | |
| Recipe makes 6 servings | |
| Calories 503 | |
| Calories from Fat 202 | 40% |
| Total Fat 22.86g | 29% |
| Saturated Fat 2.65g | 11% |
| Trans Fat 0.47g | |
| Cholesterol 42mg | 14% |
| Sodium 757mg | 32% |
| Potassium 479mg | 14% |
| Total Carbs 58.42g | 16% |
| Dietary Fiber 3.8g | 13% |
| Sugars 24.18g | 16% |
| Protein 17.1g | 27% |
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