Author Jean Morrison
Pineapple and Pasta Salad
Pineapple is so refreshing. I love it in salads any time. In our place I always have to make extra when I do Pineapple Pasta Salad. Our daughter loves to take leftovers with her for lunch the next day. Try to include sprouted seeds/beans in your diet at least once a week. They are incredibly full of nutrients. And if you grow them yourself you can be assured of 100% freshness. They cost virtually nothing if you grow them yourself too.
15 minutes, excludes cooling time
Cooking time: 20 minutes
Quantity: Serves 8
If you wish to print this recipe just press Ctrl + P on your keyboard.
It will print nicely minus all the un-wanted words and images.
For U.S. measurements and oven temperatures please use this Quantity Conversion Chart
3 cups uncooked pasta, such as small shells
1 teaspoon salt
1 big handful bean sprouts
1 tin (440 gm) unsweetened pineapple pieces
1 cup cooked peas
1/2 large red capsicum diced small
4 spring onions, sliced finely
1 tablespoon sweet chilli sauce
1/2 cup mayonnaise
2 tablespoons pineapple juice
Salt and pepper if liked.
Cook pasta in a large pot of water, using the teaspoon of salt. If you use small shells this will take about 14 - 15 minutes. Drain and cool.
Drain the pineapple pieces but reserve 2 tablespoons juice.
In a small bowl mix the 2 tablespoons juice, sweet chilli sauce, mayonnaise, salt and pepper.
Combine the cooled pasta with the bean sprouts, pineapple pieces, peas, capsicum and spring onions. Add the liquid ingredients. Thoroughly but gently mix the sauce through the salad.
If you don't have bean sprouts you could use grated carrot. Diced red onion could be used in lieu of spring onions.
Many seeds, pulses and grains can be sprouted to create a nutritious food that can be eaten in salads or added at the last minute to cooked foods such as stir fries. Sprouted seeds contain vastly more vitamins than non-sprouted seeds. This is especially so for vitamins B and C. Seeds can very easily be sprouted at home with very little equipment needed. A handful of seeds can be placed in a large jar with water. The water is rinsed around the seeds and then tipped out. A piece of muslin can be held tight over the mouth of the jar to retain the seeds yet allow the water to drain out. The watering and draining process should be repeated 2 - 3 times per day. Depending on the seeds used you can have edible sprouts in 3 - 4 days. When the sprouts have matured they should be removed from the jar and placed in a sealed container in the refrigerator.
For more great recipes please visit the main Recipes Index