Pineapple Pasta Salad - cooking recipe

Ingredients

12 ounces corkscrew macaroni
1 (20 ounce) can pineapple chunks
1 cup vegetable oil
1/2 cup red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon pepper
2 cups cauliflower florets
2 cups broccoli florets
1 1 large red bell peppers or 1 large yellow bell pepper, seeded and diced
1 medium red onion, sliced thin and separated into rings

Preparation

Cook pasta according to package directions; drain and rinse with cold water.
Drain pineapple chunks reserving 3 tbsp of juice.
Combine pasta and cauliflower in a large bowl and pour dressing over and mix till well coated.
(dressing instructions to follow) Refrigerate overnight.
Add the broccoli, bell pepper, pineapple chunks and onions mixing well.
Refrigerate till serving time.
Dressing: Combine vegetable oil, reserved pineapple juice, mustard, vinegar, worcestershire sauce, garlic powder, salt and pepper in a jar with a lid and shake till well mixed.