Meals Matter

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Contributed By: DCC
DCC

A great summer salad that can be made ahead. What a combination of fruits and vegetables.

Ingredients

1 can (20 oz) Pineapple Chunks in juice

1 can (11 oz) Mandarin Orange segments, drained

8 oz Uncooked medium shell macaroni, cooked and drained

1 1/2 cups Cheddar cheese

1 cup Sliced carrots

1 cup Frozen peas, thawed

1 Small red bell pepper, chunked

Grated peel and juice from 1 orange

1/2 cup Vegetable oil

1 tbsp Sugar

1 tbsp Dried basil leaves, crumbled

1/4 tsp Black pepper

Dash nutmeg

Preparation

Drain pineapple; reserve 1/2 cup juice for dressing.

Combine pineapple, orange segments, pasta, ham, carrots, peas and red bell pepper in large bowl.

For dressing - In small bowl, combine reserved 1/2 cup pineapple juice, orange peel and orange juice; add remaining ingredients. Pour over salad; toss well to coat. Cover; refrigerate at least one hour or overnight.

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