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|Hawaiian Pasta Salad|
|Recipe courtesy North Dakota Wheat Commission|
|3 cups mostaccioli or rotini
8 ounces cream cheese
20-ounce can crushed pineapple, drained, reserve liquid
1/2 teaspoon salt
1 tablespoon sugar
2 cups cooked lean roast beef, julienned
1 cup diced celery
1/4 cup finely chopped red bell pepper
16-ounce can Mandarin oranges, drained
Fresh pineapple spears or additional Mandarin oranges
|Cook pasta according to package directions; drain, rinse with cold water and drain.
In large bowl, beat cream cheese, pineapple juice, salt and sugar. Add pasta, pineapple, roast beef, celery, red pepper and Mandarin oranges. Mix thoroughly.
Refrigerate about 4 hours.
Serve on a bed of shredded lettuce. Garnish with sliced almonds and fresh pineapple spears or Mandarin oranges.
|Each serving provides: 440 calories, 22 g protein, 47 g carbohydrates, 19 g fat, 2.6 g fiber, 73 mg cholesterol, 2.6 mg iron, 351 mg sodium.|