With Spring in the air, Summer isn’t too far away! The perfect season to enjoy fresh salads and tropical flavours in the scorching heat.
Pasta salads are always welcome in my home. They make a great side dish to chicken and and meat dishes and are lovely to serve at a barbeque as well.
This pasta salad is a spin-off from my previous recipe, the Tex Mex Chicken Pasta Rice Salad, except this salad does not contain any meat in it.
Actually, this tropical pasta rice salad is my original salad I used to make previously, and it is still a firm family favourite. The flavours fuse well together and remember to keep it saucy and moist. Give it a try at your next summer event.
Tropical Pasta Rice Salad
Preparation time : 30 minutes
- 250g risoni pasta rice
- 1 bottle thousand island dressing
- 1/2 onion, chopped
- 1 red pepper, finely sliced
- 2 tblsp olive oil
- 1 tsp Cajun seasoning
- salt and pepper to taste
- 1/2 tsp garlic flakes
- 1/2 tin creamstyle sweetcorn
- optional : chopped pineapple pieces
Boil pasta rice according to package instructions. Drain and set aside.
Heat oil in a pan over medium heat. Saute onion and peppers until soft. Add in the seasonings and remove from heat.
Combine the pasta and onion mixture. Add in the corn and dressing and toss lightly until well moistened.
Refrigerate until ready to serve. Garnish with chopped pineapple, fried onions, and chopped parsley.