Fusilli Salad with Pineapple
Brenda Esquivel
This delicious salad is ideal for accompanying any dish.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1 package short pasta, Fusilli cooked according to package instructions
  • 1/2 cups celery, Cut into half-moons
  • 1/2 cups whole pecans
  • 1 cup canned pineapple, Drained and chopped into pieces
  • ground black pepper
  • 2 cups spinach, Chopped
  • 1/4 cups peppermint, Finely chopped
  • 1 apple, Chopped and dressed with lemon
  • 1/2 cups white vinegar
  • 1/4 cups olive oil
  • 1 clove garlic, Crushed
  • 1 teaspoon mustard
Preparation
20 mins
0 mins
Low
  • Mix the celery, walnuts, and mint leaves, add a bit of freshly ground pepper, and combine it with the pasta.
  • Add the pineapple, spinach, peas, and apple.
  • For the dressing, add mustard and garlic to the vinegar, gradually adding olive oil, salt, and pepper.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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