Sunshine Pasta Salad Recipes

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SUNSHINE PASTA SALAD



Sunshine Pasta Salad image

I cannot remember where I found this recipe but this is one of the first pasta salads I made after moving out on my own and my Mom gave me rave reviews. I use asparagus in the spring when it is fresh and the broccoli when I cannot find nice fresh asparagus.

Provided by HokiesMom

Categories     Low Protein

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 16

1 (20 ounce) can pineapple chunks in juice (reserve juice)
4 cups cooked pasta, twisted noodles
2 cups broccoli florets (or asparagus tips see note at bottom of instructions)
1 cup frozen peas, thawed
1 cup celery, chopped
1/2 cup fresh parsley, chopped
1/3 cup vidalia onion, chopped
1/3 cup red pepper, chopped
2 tablespoons pineapple juice
1 garlic clove, pressed
3/4 cup olive oil
1/3 cup white vinegar
2 tablespoons lemon juice
2 tablespoons Dijon mustard
2 tablespoons basil, crumbled
1 teaspoon salt (or to taste)

Steps:

  • Drain pineapple, reserving juice.
  • Combine all salad ingredients together in large salad bowl.
  • For dressing - Combine all ingredients together and whisk together well.
  • Toss salad with the dressing and make sure the salad is well-coated.
  • Chill for 1-2 hours prior to serving for best results.
  • Note: When using the asparagus tips, it is best to blanch them approximately 2 minutes in a steamer prior to combining with the salad.

SUNSHINE SALAD



Sunshine Salad image

I found this recipe years ago. When I prepare it for an evening meal, I call it "Sunset Salad".-Margaret Ulrich, Braidwood, Illinois

Provided by Taste of Home

Categories     Brunch     Lunch

Time 10m

Yield 10 servings.

Number Of Ingredients 5

1 can (20 ounces) pineapple tidbits
1 can (11 ounces) mandarin oranges
1 package (3.4 ounces) instant lemon pudding
1 cup quartered strawberries
1 cup sliced ripe bananas

Steps:

  • Drain pineapple and oranges, reserving juices. In a large bowl, combine pudding mix with reserved fruit juices. Fold in pineapple, oranges and strawberries; chill for at least 2 hours. Add bananas just before serving.

Nutrition Facts : Calories 102 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 118mg sodium, Carbohydrate 27g carbohydrate (23g sugars, Fiber 1g fiber), Protein 1g protein.

SUNSHINE PASTA SALAD



Sunshine Pasta Salad image

Provided by My Food and Family

Categories     Recipes

Time 1h

Number Of Ingredients 8

4 cups (16 oz.) elbow or spiral macaroni
2 cans (20 oz. each) Dole pineapple chunks (heavy juice)
4 cups chicken cooked and cubed
4 cups fresh broccoli florets
2 cups frozen peas, thawed
2/3 cup green onion, chopped
2 small red bell peppers, cut in chunks
1 cup bottled Italian salad dressing

Steps:

  • 1. Cook pasta according to package directions, drain. Rinse with cold water to cool quickly, drain well.
  • 2. Drain pineapple, reserve 1/2 cup of juice.
  • 3. Mix together pasta, reserved juice, and remaining ingredients, cover, chill. Toss just before serving.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

BLACK BEAN SUNSHINE PASTA SALAD



Black Bean Sunshine Pasta Salad image

Make and share this Black Bean Sunshine Pasta Salad recipe from Food.com.

Provided by Outta Here

Categories     Oranges

Time 8h30m

Yield 12 serving(s)

Number Of Ingredients 14

8 ounces tri-color spiral pasta, uncooked
10 ounces frozen peas and carrots
20 ounces pineapple chunks in juice, drain and reserve 1/2 cup juice
1 (15 ounce) can black beans, drained and rinsed
1 cup red bell pepper, sliced thin and cut each slice into 3 pieces
1/2 cup green onion, thinly sliced
2 large oranges, peeled & sectioned (cut sections into 3 pieces each)
1/2 cup orange juice
2 tablespoons wine vinegar (or more to taste)
2 teaspoons honey
2 teaspoons dried basil
1 teaspoon orange zest
1/2 teaspoon garlic powder
salt and pepper, to taste

Steps:

  • Cook pasta according to package directions for the minimum cooking time.
  • Place peas and carrots in a colander.
  • When pasta is done, pour into the colander over peas and carrots. ( the hot water will cook the vegetables slightly.) Drain and place in a large bowl.
  • Add pineapple , beans, bell pepper, onions, and orange sections. Toss to combine.
  • Combine reserved pineapple juice and remaining ingredients. Mix well. Taste to adjust vinegar and salt and pepper. Pour over pasta mixture. Mix gently until well combined.
  • Cover with plastic wrap and chill overnight (8 hours). Mix a few times while chilling.

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