8 ounces uncooked bowtie pasta
1/3 cup honey mustard dressing
2 tablespoons freshly-grated ginger, or 2 teaspoons dried ginger
2 (4 ounce) cans shrimp, drained
1 (15 ounce) canned mango, diced, drained*
1 (8-ounce) can pineapple tidbits in natural juices
1 medium red bell pepper, thinly sliced
1/2 cup chopped green onion
1/2 cup tablespoons chopped cashews
1/8 teaspoon salt
Pepper to taste
Cook pasta according to package directions without oil or salt, until al
dente, or tender but firm. Drain and cool under running water.
In a small bowl combine honey mustard dressing and ginger; set aside. In a
large bowl, combine cooled pasta, with shrimp, mango, pineapple, pepper, green
onion, cashews, salt, and pepper. Toss with dressing mixture. Chill.
* Substitution: 2 ripe mangoes, peeled, seeded, and diced
Enjoy the warm summer breezes, with the flavors of the Caribbean, at your
summertime meals. This easy pasta salad features the sweet tastes of tropical canned fruits and the ease of cooked shrimp -- both on your pantry shelf and ready to toss into this sweet and savory main dish salad.
Preparation Time: Approximately 15 minutes
Cook Time: Approximately 10 minutes
Servings: 6
Nutritional Information Per Serving:
Per serving: Calories 380; Calories from fat 80; Total fat 9g; Saturated
fat 2g; Cholesterol 65 mg; Sodium 170mg; Total carbohydrate 59g; Dietary fiber 3g; Sugars
25g; Protein 16g