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6 servings
suggest servings
| 8 | ounces | pasta, tricolor | |
| 6 | small | tomatillos | |
| 1/2 | each | jalapeno pepper | |
| 20 | ounces | pineapple chunks | |
| 1 | tablespoon | cilantro | fresh, snipped |
| 2 | tablespoons | vegetable oil | |
| 1/2 | teaspoon | lime zest | grated |
| 1/4 | teaspoon | salt |
Cook the pasta as directed on the package and drain.
Rinse with cold water and drain again.
Mix the pasta, tomatillos, chile and pineapple.
Mix the reserved juice and the remaining ingredients.
Pour over the pasta mixture and toss.
Cover and refrigerate until chilled, at least 2 hours.
| % Daily Value* | |
| Total Fat 4.0g | 7% |
| Saturated Fat 1.0g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 99mg | 4% |
| Total Carbohydrate 10.0g | 3% |
| Dietary Fiber 1.0g | 4% |
| Sugars 10.0g | |
| Protein 0.0g | 1% |
| Vitamin A | 1% | Vitamin C | 11% | |
| Calcium | 1% | Iron | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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The other day I was having lunch with a friend of mine. A fellow epicurean, he frequents upscale eateries and possesses an above...
This salad was very good and easy to make. The dressing was light and tasty and it was just the right amount with the other ingredients. I made it just as written and wouldn't change a thing about it. I will make this recipe again and again. Simple and nutritious!
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