Thai Pineapple Pasta Salad

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

Directions:
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.

Notes:
For extra flavor, add 2 tablespoons toasted sesame seeds and 2 teaspoons sesame oil.