1 pkg (375 g) Multigrain Fusilli
2 cups (500 mL) shredded napa cabbage
1 carrot grated
6 radishes grated
1/2 cup diced red or yellow pepper and chopped green onion
3/4 cup plain buttermilk or yogurt
3/4 cup crushed pineapple not drained
1/2 cup mayonnaise
1 tbsp grainy Dijon mustard
1 tbsp hot sauce (or to taste)
1/2 tsp each salt and pepper
Cook fusilli according to package directions. Drain and rinse under cold, running water until cool. Drain well.
Combine drained fusilli with cabbage, carrot, radishes, yellow pepper and green onion in a large bowl.
Whisk buttermilk with pineapple, mayonnaise, mustard, hot sauce, salt and pepper until well combined. Pour dressing mixture over fusilli and vegetables; toss to coat.