Pasta Del Sol recipe

Ingredients

Original recipe makes 6 Servings

	Zest and juice from 1 Dole?
	1/2 cVegetable oil
	8 ozSpiral pasta
	1 cFrozen peas; thawed
	1 cn(20 ounces) Dole? Pineapple
	1 tbSweet basil; crumbled
	1 dsNutmeg
	1 tbSugar
	1 cSliced Dole? Carrots
	1/4 tsBlack pepper
	1 smDole? Red Bell Pepper;
	1 1/2 cSlivered ham or Cheddar

Calories Per Serving: 240
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Pasta Del Sol Preparation

Drain pineapple; reserve 1/2 cup 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 cup pineapple juice with 1 tablespoon orange zest, 1/2 cup orange juice, and remaining ingredients. Pour over salad. Toss well. Cover; refrigerate at least 1 hour or overnight. Source: Best Recipes of the Great Food Companies Recipe by: Dole Food Company Posted to MC-Recipe Digest V1 #991 by "M. Hicks" on Jan 7, 1998