Pasta Del Sol

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Pasta Del Sol

Pasta Del Sol
Number of Servings: 8 Total Preparation Time: 1 1/2 hours
Actual Cooking Time: No cooking required Source: DCC
Food Groups: Dairy, Vegetables, Fruits, Grains
Holiday: July 4th
Main Ingredient: Rice, Pasta & Bread
Meal Type: Salads & Dressings
Nutrition Content: Good Source of Calcium
Origin: American
Special Features: Kids Can Help Make It , Make Ahead

A great summer salad that can be made ahead with a great combination of fruits and vegetables.


1 can (20 ounces) Pineapple chunks in juice
1 can (11 ounces) Mandarin Orange segments, drained
8 ounces uncooked medium shell Macaroni, cooked and drained
1 1/2 cups Cheddar cheese, shredded
1 cup sliced Carrots
1 cup frozen Peas, thawed
1 small red bell Pepper, chunked
Grated peel and juice from 1 Orange
1/2 cup Vegetable oil
1 tablespoon Sugar
1 tablespoon dried Basil leaves, crumbled
1/4 teaspoon black Pepper
Dash Nutmeg


Drain pineapple; reserve 1/2 cup juice for dressing.
Combine pineapple, orange segments, pasta, cheese, carrots, peas and red bell pepper in large bowl.

For dressing - In small bowl, combine reserved 1/2 cup pineapple juice, orange peel and orange juice; add remaining ingredients. Pour over salad; toss well to coat. Cover; refrigerate at least one hour or overnight.

Nutrient Information
Calories: 337
Total Fat: 21 g
Saturated Fat: 6 g
Polyunsaturated Fat: 4 g
Monounsaturated Fat: 10 g
Sodium: 168 mg
Carbohydrates: 29.2 g
Protein: 8.3 g
Fiber: 2.8 g
Vitamin A: 4172 IU
Vitamin C: 40 mg
Calcium: 185 mg
Iron: 1.8 mg

Cook's Notes:

Reduce the vegetable oil by half to cut the fat and calories in this recipe.

Use fresh ingredients instead of canned or frozen when in season.