Black Bean Sunshine Pasta Salad

Ingredients

• 8 ounces tri-color spiral pasta, uncooked
• 10 ounces frozen peas and carrots
• 20 ounces pineapple chunks in juice, drain and reserve 1/2 cup juice
• 1 (15 ounce) can black beans, drained and rinsed
• 1 cup red bell pepper, sliced thin and cut each slice into 3 pieces
• 1/2 cup green onion, thinly sliced
• 2 large oranges, peeled & sectioned (cut sections into 3 pieces each)
• 1/2 cup orange juice
• 2 tablespoons wine vinegar (or more to taste)
• 2 teaspoons honey
• 2 teaspoons dried basil
• 1 teaspoon orange zest
• 1/2 teaspoon garlic powder
• salt and pepper, to taste

Directions

1. 1

   Cook pasta according to package directions for the minimum cooking time.

2. 2

   Place peas and carrots in a colander.

3. 3

   When pasta is done, pour into the colander over peas and carrots. ( the hot water will cook the vegetables slightly.) Drain and place in a large bowl.

4. 4

   Add pineapple , beans, bell pepper, onions, and orange sections. Toss to combine.

5. 5

   Combine reserved pineapple juice and remaining ingredients. Mix well. Taste to adjust vinegar and salt and pepper. Pour over pasta mixture. Mix gently until well combined.

6. 6

   Cover with plastic wrap and chill overnight (8 hours). Mix a few times while chilling.