Recipe by Buitoni®
"On most days, breakfast is a hurried meal eaten on the way out of the door. On a special spring morning, slow down and gather the family for a delicious brunch featuring Tropical Fruit and Pasta Salad! Enjoy with fresh-baked muffins and steaming coffee and tea."
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1 (9 ounce) package
fresh pineapple chunks
diced fresh mango
shredded coconut, toasted
Christmas day is also my wives birthday. Since I was already making a large meal I had to come up with something lite for breakfast. When I found this recipe I knew this was what I needed. I did make one change though. I used pasta shells instead of linguine. To my surprise Alice loved it. And she does not like pasta, but she had four more helpings throughout the day. Now I fix it at least twice a month now.
This salad was a great success at my work holiday party. Everyone loved it. I used small pasta shells instead of linguine, and mixed the fruit with the pasta and dressing. It was really tasty!
* Percent Daily Values are based on a 2,000 calorie diet.
Buitoni's Tropical Fruit and Pasta Salad
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 26
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