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Title: Tropical Pasta Salad

12 oz. small pasta shells
2 C pineapple chunks
1 - medium mango, peeled, pitted, and cut into 1/2 inch pieces
1 - navel orange, cut into 1-inch chunks
1 - small red bell pepper, seeded and cut in thin strips
1/3 C celery, minced
2 T scallions, minced
2 T fresh mint, chopped
1 C coconut milk
1/2 C orange juice
1 - lime, zest and juice
1 t sweetener
1/8 t ground allspice
1/8 t cayenne
0 - salt
0 - salad greens
1/4 C shredded coconut, toasted

Cook the pasta in a pot of boiling salted water, stirring occasionally, until al dente. Drain, rinse with cold 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, sweetener, allspice, cayenne, and salt to taste. Mix well. Pour the dressing over the pasta salad and toss gently to coat evenly.

Place pasta salad on top of field greens, sprinkle with toasted coconut, and serve.

From Vegan Planet
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