International
Wow-Y Maui Pasta Salad
try this flavorful side dish with the Hawaiian Huli Huli Chicken —or it’s perfect for a summer party!
Gather
Ingredients
- 2 C dry whole-wheat rotini (spiral) pasta (8 oz)
- 1 C fresh or frozen snow peapods, sliced thinly on an angle (julienned)
- ½ C cucumber, peeled and diced
- ¼ C carrots, peeled and diced
- 1 can (8 oz) pineapple chunks in juice, diced; set aside ¼ C juice
- ½ C fat-free plain yogurt
- 1 Tbsp fresh chives, rinsed, dried, and chopped (or 1 tsp dried)
- 1 Tbsp fresh parsley, rinsed, dried, and chopped (or 1 tsp dried)
- ¼ tsp salt
- ¼ tsp ground black pepper
Make it
Method
- 1
In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat. Add pasta, and cook until tender, about 8 minutes. Drain, cool, and set aside.
- 2
In the meantime, place peapods in a microwavable dish, add enough water to keep moist, and microwave for 1–2 minutes, or until warm.
- 3
Meanwhile, combine the remaining ingredients together in a separate bowl, and toss gently.
- 4
Add cooked pasta and peapods, and toss gently to coat the pasta.
- 5
Serve immediately, or refrigerate for later use.
Source & rights
Where this recipe comes from
Source: National Heart, Lung, and Blood Institute; National Institutes of Health; U.S. Department of Health and Human Services. Keep the Beat Recipes: Deliciously Healthy Family Meals. No government endorsement is implied.
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
