Pineapple Pasta Salad

International Women’s Day is March 8th and Zorra of Kochtopf has organized an event where we cook or bake something Yellow for this special day.
“Yellow because on this day in Southern countries there is the tradition to give sprigs of bright yellow Mimosa flowers to women. The flowers are intended as a sign of respect and also an expression of solidarity with the women in their support for oppressed women worldwide.” How thoughtful and nice can this event get, isn’t it ?? I came to know about this one at Asha of FoodiesHope, and thought the least I could do was to make a dish with something yellow and post it. So here goes, Pineapple Pasta Salad is my contribution to the event.




Ingredients

Rottini Pasta – 1 ½ cup
Broccoli florets – 1 cup
Yellow bell pepper – ½ , sliced
Yellow onion – thinly sliced and separated into rings
Pineapple chunks – 3/4 cup, canned ones ( I didn’t have, so used crushed pineapple).

For the dressing

1 tbsp olive oil
1 tbsp honey mustard paste
1 tbsp white vinegar
Black pepper powder
Salt
Garlic powder
Pineapple juice, reserved from the can – 3 tbsp

For the dressing, combine all the ingredients mentioned for dressing in a jar with a lid and shake until well mixed.

Method for Pasta

- Cook the pasta according to package directions, drain and rinse with cold water.
- Microwave the broccoli and bell pepper separately on high for 1 minute.
- Now, in a mixing bowl, combine the pasta, broccoli, bell pepper, onions and pineapple.
- Pour dressing over it and combine well. Refrigerate until serving time.

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