Here are a couple of quick and easy recipes from the kitchen of
Cassie’s Creations

Sunshine Pasta Salad

This colorful spring salad can be arranged on a bed of leaf lettuce and served with slices of crusty French bread for a light lunch.

1 can (20oz) Pineapple Chunks, drain but reserve 2 tablespoons of liquid for dressing                   
4 cups cooked Pasta Twists (either plain or tri-color)
2 cups broccoli flowerets or asparagus tips – blanched
1 cup frozen peas, thawed
1 cup celery sliced on the diagonal
1/3 cup sliced green onion
1/3 cup diced pimento or red bell pepper (substitution: cherry tomatoes cut in half)
Spring Dressing, recipe follows.

Combine all ingredients in large bowl.  Toss gently with dressing to coat evenly.  Chill at least one hour before serving.

Spring Dressing:
Combine 2 tablespoons reserved pineapple liquid with
1 clove minced garlic
¾ cup olive oil
1/3 cup white wine vinegar
2 tablespoons lemon juice
2 tablespoons Dijon mustard
2 teaspoons crumbled sweet basil
Salt and pepper to taste
Shake well  

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