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Fruit and Veggie Fireworks Pasta Salad

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Fruit and Veggie Fireworks Pasta Salad

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Course: Lunch
Cuisine: American
Keyword: Fruit and Veggie Fireworks Pasta Salad
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Calories: 361kcal

Ingredients

  • 8 ounce bowtie (farfalle) pasta, dry
  • 15 ounce pineapple, canned in 100% juice
  • 2 cup broccoli, florets
  • 1 medium bell pepper, red
  • 1 stalk celery
  • 1 stalk green onion
  • 1 cup green peas, frozen
  • 1 tablespoon olive oil
  • 1/3 cup vinegar, white wine
  • 1/8 cup mustard, dijon
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon basil, dried

Instructions

  • Boil the pasta until al dente, according to the package instructions. Drain and set aside.
  • Drain pineapple, reserving the liquid. Chop broccoli, bell pepper, celery, and green onion.
  • Add all veggies, including peas, to a large mixing bowl along with the pineapple and cooked pasta.
  • In a separate bowl, whisk together the reserved juice, oil, vinegar, mustard, and spices. Pour over pasta mixture and toss to coat.
  • Serve immediately, or cover and refrigerate for later.
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Nutrition

Calories: 361kcal | Carbohydrates: 69g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Sodium: 57mg | Fiber: 6g | Sugar: 22g

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