Summertime cooking doesn't have to be hot and boring. This little salad is great any time of the year. With a mix of veggies and fruit, and it will add a colorful addition to the table, it can be made for any season. Great at a BBQ or Ladies Luncheon, or for a side dish on Sunday after church.
Blue Ribbon Recipe
A great pasta salad for your next pot luck. I can't wait to try this dressing on other salads too - it's very tasty!
I added the pineapple as the last step when I added the broccoli, red peppers and almonds. Also I used a 20 oz can of pineapple. Came out great!
Cook noodles according to package directions. Drain.
Drain pineapple; reserve 3 tablespoons juice for dressing.
For dressing, combine reserved juice, oil, vinegar, mustard, Worcestershire sauce, garlic, salt and pepper in a screw-top jar; shake well.
Combine noodles and cauliflower in large bowl. Pour dressing over salad; toss to coat. Cover and marinate in refrigerator overnight.
Add broccoli, red pepper, pineapple and almonds; toss to coat.
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