Sweet Heat Fusion Pasta Salad
From keni 13 years ago
- 90min to make
- Serves 8
This pasta salad creation ended up creamy and full of flavor. It was good accompanying our Asian influenced chicken wings, but would also work great for a warmer weather gathering or BBQ. Using the crushed pineapple prevents any large pieces of the fruit, but still yields a wonderful underlying sweetness. Read more Tidbits could certainly be subbed, if desired. See less
Ingredients
- 1lb non "noodle" style pasta(ie penne, rigatoni, etc...I used cavatelli) shopping list
- about 8oz crushed pineapple, drained(reserve 1T juice) shopping list
- 1 can Rotel tomatoes, drained shopping list
- 1 large bell pepper, or 2 small, diced shopping list
- 1 medium red onion, diced shopping list
- 1 cup mayonnaise shopping list
- 1T Chinese hot mustard shopping list
- 1t rice vinegar shopping list
- 1t fresh lemon juice shopping list
- 1/2t freshly grated ginger(or sub 1/4t ground) shopping list
- 1/2t ground cumin shopping list
- 1/2-1t red pepper flakes shopping list
- 4oz crushed macadamias or cashews shopping list
- 4-6oz crumbled goats cheese shopping list
- 1/4 cup fresh cilantro, roughly chopped shopping list
- kosher or sea salt and fresh ground black pepper shopping list
How to make it
- Cook pasta per package directions and drain well, rinsing under cold water, briefly. Shake well and let drain.
- In large bowl, whisk together mayo, mustard, vinegar, lemon juice, ginger, cumin, and red pepper flakes.
- Fold in pineapple and Rotel.
- Add well drained and cooled pasta and fold to combine.
- Add cilantro, cheese, and nuts, then season with salt and pepper. Fold just to combine, once more.
- Chill until ready to serve, at least 1 hour.
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