Pasta Primavera w/ Pineapple-Lemon Vinaigrette Recipe

Ingredients

• 1 lb. Penne Rigate, cooked al dente
• 4 c. fresh broccoli florets, blanched and shocked
• 8 oz. canned artichoke hearts, well drained and halved
• 1 c. sliced mini orange sweet peppers
• 1 c. fresh sliced mushrooms
• 4 slices pineapple, cut into segments, reserving canned juices for vinaigrette
• Pineapple-Lemon Vinaigrette:
• 2/3 c. pineapple juice
• 1/4 c. seasoned rice vinegar
• 1/4 c. extra virgin olive oil
• 1 tbsp. fresh julienne of oregano
• juice of one fresh lemon
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