Janet Groene's
Pasta Salad Waikiki
This make-ahead salad is a main dish for campground party or potluck. Assemble it up to two days ahead and keep it chilled. Don’t over-cook the pasta. It should have room to absorb the tangy dressing. Vary the fruits if you wish, using a total of 4 to 5 cups. Ham may be substituted for the smoked turkey.
20-ounce can pineapple tidbits in their own juice
10-ounce can mandarin oranges in juice or light syrup
10- or 12-ounce can mango or peach chunks in their own juice
1 ½ pounds deli smoked turkey*
16-ounce package medium pasta such as penne, cooked al dente
1 1/2 cups bottled citrus dressing
1 ½ cups whole pecans
1 cup shredded coconut (optional)
* Have it sliced thick, then cut in strips.
Drain the fruit well, saving juices to make fruit punch. Combine everything but the coconut in a large plastic bag. Zip it shut and “work” the bag gently to mix everything well. Chill. To serve, put in a serving bowl and scatter with shredded coconut if you wish. Serves 8 to 12.
See more of Janet Groene’s galley-tested recipes including a weekly pantry recipe made with shelf-stable ingredients at http://www.boatcook.blogspot.com
Pasta Salad Waikiki
This make-ahead salad is a main dish for campground party or potluck. Assemble it up to two days ahead and keep it chilled. Don’t over-cook the pasta. It should have room to absorb the tangy dressing. Vary the fruits if you wish, using a total of 4 to 5 cups. Ham may be substituted for the smoked turkey.
20-ounce can pineapple tidbits in their own juice
10-ounce can mandarin oranges in juice or light syrup
10- or 12-ounce can mango or peach chunks in their own juice
1 ½ pounds deli smoked turkey*
16-ounce package medium pasta such as penne, cooked al dente
1 1/2 cups bottled citrus dressing
1 ½ cups whole pecans
1 cup shredded coconut (optional)
* Have it sliced thick, then cut in strips.
Drain the fruit well, saving juices to make fruit punch. Combine everything but the coconut in a large plastic bag. Zip it shut and “work” the bag gently to mix everything well. Chill. To serve, put in a serving bowl and scatter with shredded coconut if you wish. Serves 8 to 12.
See more of Janet Groene’s galley-tested recipes including a weekly pantry recipe made with shelf-stable ingredients at http://www.boatcook.blogspot.com
No comments:
Post a Comment