HAWAIIAN PINEAPPLE PASTA SALAD
Summer sweet fruits and delicate shell shaped pasta smothered in a pesto flavoured mayonnaise. This salad is an excellent choice for a working lunch. Add a portion of French bread and you’ve got a filling meal.
1 cup cooked conchigle (shell pasta)
½ cup chopped coloured capsicum
¼ cup cubed pineapple
¼ cup cubed muskmelon
For the dressing
¼ cup mayonnaise
1 clove grated garlic
1 teaspoon pesto
1 teaspoon chopped parsley
salt and freshly crushed pepper to taste
1. Combine the pasta, capsicum, pineapple and muskmelon in a bowl and keep refrigerated.
2. Combine all the ingredients for the dressing in a bowl and mix well.
3. Just before serving, toss the dressing into the salad.
4. Serve immediately.