Kathie Oh's Recipe

Dash and Dine Chicken Pasta Salad

Category: super salads

1 pkg (12 oz) corkscrew pasta
1 can (20 oz) pineapple chunks in juice, reserve 3 TBSP for dressing
1 cup vegetable oil
1/2 cup white vinegar
1 tbsp. Dijon mustard
1 tbsp. Worcestershire sauce
1 clove garlic, pressed
salt and pepper to taste
3 cups cauliflower flowerets, broken up small
1 red bell pepper, seeded, chunked
1 sm red onion, diced
1/2 cup frozen peas (or pea/carrot blend)
1 cup whole almonds, toasted for a few minutes in a warm skillet

2 cups cooked diced chicken, season with Mrs Dash seasoning when cooking then dice.

Cook noodles according to package directions. Drain pineapple; reserve 3 tablespoons juice for dressing. For dressing, combine reserved juice, oil, vinegar, mustard, Worcestershire sauce, garlic, salt and pepper in jar; shake well. Combine noodles and cauliflower in large bowl. Pour dressing over salad; toss to coat. Cover and marinate in refrigerator overnight. Add the red pepper, almonds and chicken; toss to coat.