Eric’s Simple Rotini And Pineapple Pasta Salad

Here is a quick recipe that appeared to be a hit at today’s Sunday cookout. It is a simple Rotini Pasta Salad and the bowl was cleaned.  Takes about 15 minutes to make and chill in refrigerator overnight.

• 2 lbs of Tri Color Rotini Pasta
• 8 oz of Kraft Honey Dijon Vinaigrette Dressing & Marinade
• 1 20 oz can of Dole Pineapple Slices in Juice (not syrup)
• 1.5 cups of crushed Walnuts
• 1.5 cups of Raisins
• 1 individual pack of Splenda

Bring rotini pasta to a boil for approximately 7 minutes or until tender. Strain and rinse in cold water until pasta is cool. Pour pasta into large mixing bowl and add 8 oz of Kraft Honey Dijon Vinaigrette Dressing and mix thoroughly. Slice pineapple rings into 1/8 chunks and add to pasta. Pour half of remaining pineapple juice into pasta (do not use pineapple in syrup).  Add crushed walnuts and raisis and mix pasta salad thoroughly.  Add more honey dijon vinaigrette to taste. Sprinke 1 individual pack of Splenda into pasta salad and mix.  Place salad into a fesh serving bowl and serve or chill overnight in refrigerator.

I used the Splenda to cut down on some of the “tangy” taste and it seemed to be just the right amount.

I have decided to keep this recipe as the bowl was cleaned out in no time. Enjoy and modify as you like.

Have a great day…………….eric

Tri Color Rotini Pasta and Pineapple Salad