Pasta Salad (Montana) Recipe
Servings: 1
Ingredients
- 1 can pineapple chunks in juice (15 ounce) unsweetened
- 2 c. broccoli or possibly asparagus tips
- 4 c. cooked pasta corkscrew
- 1 c. frzn peas uncooked
- 1 c. celery sliced
- 1/2 c. fresh parsley minced
- 1/3 c. green onion minced
- 1/3 c. pimiento diced
- Â Â or possibly sweet red pepper
Directions
- Drain pineapple, reserving 2 Tbsp. juice for dressing. Wash broccoli or possibly asparagus and cut in bite-size pcs. Combine all ingredients and toss with Spring Dressing (see recipe). Refrigerateat least 1 hour.
- Serving Ideas : Serve with Spring Dressing. [See Recipe]
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 918g | |
| Calories 722 | |
| Calories from Fat 147 | 20% |
| Total Fat 16.47g | 21% |
| Saturated Fat 9.44g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 44mg | 15% |
| Sodium 946mg | 39% |
| Potassium 1607mg | 46% |
| Total Carbs 129.45g | 35% |
| Dietary Fiber 16.0g | 53% |
| Sugars 92.0g | 61% |
| Protein 24.17g | 39% |
