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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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