Sweet Heat Fusion Pasta Salad |
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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 8 |
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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. Ingredients:
1lb non noodle style pasta(ie penne, rigatoni, etc...i used cavatelli) |
about 8oz crushed pineapple, drained(reserve 1t juice) |
1 can rotel tomatoes, drained |
1 large bell pepper, or 2 small, diced |
1 medium red onion, diced |
1 cup mayonnaise |
1t chinese hot mustard |
1t rice vinegar |
1t fresh lemon juice |
1/2t freshly grated ginger(or sub 1/4t ground) |
1/2t ground cumin |
1/2-1t red pepper flakes |
4oz crushed macadamias or cashews |
4-6oz crumbled goats cheese |
1/4 cup fresh cilantro, roughly chopped |
kosher or sea salt and fresh ground black pepper |
Directions:
1. Cook pasta per package directions and drain well, rinsing under cold water, briefly. Shake well and let drain.
2. In large bowl, whisk together mayo, mustard, vinegar, lemon juice, ginger, cumin, and red pepper flakes.
3. Fold in pineapple and Rotel.
4. Add well drained and cooled pasta and fold to combine.
5. Add cilantro, cheese, and nuts, then season with salt and pepper. Fold just to combine, once more.
6. Chill until ready to serve, at least 1 hour.
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