Caribbean Pasta Salad With Tropical Island Dressing Recipe
Ingredients
| Black beans | 1 Can (10oz), drained, rinsed | |
| 1/2 cup thawed orange juice concentrate | ||
| Ground allspice | 1/2 Teaspoon | |
| 6 ounces mafalda pasta | ||
| Vegetable oil | 1 Teaspoon | |
| 4 cups washed and torn romaine lettuce leaves | ||
| Pineapple chunks | 1 1/2 Cup (16 tbs) | |
| 1 mango, peeled and sliced | ||
| Shredded cabbage | 1 Cup (16 tbs) | |
| Onion | 1/3 Cup (16 tbs), chopped | |
| Red bell pepper | 1/3 Cup (16 tbs), chopped | |
| Yogurt | 8 Ounce, flavored | |
| Orange juice | 1/2 Cup (16 tbs) | |
| Grated ginger | 1 Teaspoon | |
| Oranges | 2 | |
Directions
GETTING READY
1) In a bowl, combine allspice, beans, juice concentrate, cover, and chill in refrigerator for 1 hour.
2) Drain and discard the liquid from the beans.
3) Cook pasta, drain, rinse in cold water, and keep aside.
MAKING
4) In a pan, heat oil and toss pasta.
5) Take six plates and divide pasta, lettuce, beans, pineapple, onion, bell pepper, cabbage and mango.
6) In a bowl, combine yogurt, ginger, and orange juice.
7) Finely chop orange rind and stir in the dressing.
8) Separate oranges and arrange on the salad.
SERVING
9) Serve with the dressing.
1) In a bowl, combine allspice, beans, juice concentrate, cover, and chill in refrigerator for 1 hour.
2) Drain and discard the liquid from the beans.
3) Cook pasta, drain, rinse in cold water, and keep aside.
MAKING
4) In a pan, heat oil and toss pasta.
5) Take six plates and divide pasta, lettuce, beans, pineapple, onion, bell pepper, cabbage and mango.
6) In a bowl, combine yogurt, ginger, and orange juice.
7) Finely chop orange rind and stir in the dressing.
8) Separate oranges and arrange on the salad.
SERVING
9) Serve with the dressing.
Chef
