Summertime cooking doesn’t have to be hot and boring. This little salad is great any time of the year. With a mix of veggies and fruit, and it will add a colorful addition to the table, it can be made for any season. Great at a BBQ or Ladies Luncheon, or for a side dish on Sunday after church.
Cook time: 10 Min Prep time: 25 Min Serves: 12 – 15
- 1 pkg (12-ozs) corkscrew pasta
- 1 can(s) pineapple chunks in juice
- 1 c vegetable oil
- 1/2 c distilled white vinegar
- 1 Tbsp dijon mustard
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