Subj : Tropical Pasta Salad With Fresh Fruit & Coconut
To   : All
From : Ben Collver
Date : Thu Jun 05 2025 08:36:14

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Tropical Pasta Salad With Fresh Fruit And Coconut
 Categories: Pasta, Salads
      Yield: 4 Servings

      8 oz Small pasta shells
      2 c  Fresh pineapple chunks
      1 md Ripe mango; peeled, pitted,
           - diced 1/2"
      1    Navel orange; peeled,
           - white pith removed,
           - cut into 1" chunks
      1 sm Red bell pepper; seeded,
           - cut into thin strips
    1/2 c  Celery; minced
      2 tb Scallions; minced
      2 tb Fresh mint; chopped
    1/2 c  Unsweetened coconut milk
      2 tb Fresh orange juice or
           - pineapple juice
      1    Lime; juice and zest of
    1/2 ts Sugar; or to taste
    1/8 ts Ground allspice or cinnamon
    1/8 ts Cayenne
           Salt
           Salad greens; to serve
    1/4 c  Unsweetened shredded
           - coconut; toasted

  Try it on a warm summer night served with jerk-spiced tempeh cooked
  on the grill. For a spectacular presentation, serve in hollowed-out
  pineapple shells cut in half lengthwise.

  Cook the pasta in a pot of boiling salted water, stirring
  occasionally, until al dente, about 8 minutes. Drain, rinse under
  cold running water, and place in a large bowl. Add the pineapple,
  mango, orange, bell pepper, celery, scallions, and mint and set aside.

  In a small bowl, combine the coconut milk, orange juice, lime juice
  and zest, sugar, allspice, cayenne, and salt to taste. Mix well. Pour
  the dressing over the pasta salad and toss gently to coat evenly.

  Arrange the salad greens on 4 individual plates. Divide the pasta
  salad among the plates, sprinkle with the toasted coconut, and serve.

  Recipe by Vegan Planet by Robin Robertson

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