|3 cups corkscrew pasta, cooked and drained|
1 (20-oz.) can pineapple chunks, drained
1 cup chopped green pepper
1/2 cup coarsely shredded carrot
1/2 cup rice wine vinegar
1/4 cup vegetable oil
|2 tablespoons soy sauce|
1 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon black pepper
1/4 teaspoon hot pepper sauce
2 tablespoons chopped cilantro
Combine cooked pasta, pineapple, green pepper, and carrot in a large bowl and set aside. Combine remaining ingredients together in a small bowl and blend well. Pour liquid mixture over pasta mixture and toss lightly to coat.
For extra flavor, add 2 tablespoons toasted sesame seeds and 2 teaspoons sesame oil.