Ingredients:
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
Instructions:
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.
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