pat's Recipe

Potluck Pasta Salad

Category: Pasta salads

1 package (12 oz.) corkscrew pasta
1 can (20 oz.) pineapple chunks in juice
1 C. vegetable oil
1/2 C. white vinegar
1 Tbs. Dijon mustard
1 Tbs. Worcestershire sauce
1 clove garlic, pressed
salt and pepper to taste
3 C. cauliflower flowerets, broken up small
1 red bell pepper, seeded, chunked
1 C. whole almonds, toasted
1 C. cubed grilled chicken breast or leftover turkey breast

Directions

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 turkey or chicken; toss to coat. Optional: peas or red onion is good added in too.

Makes 8 servings