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Black Bean Sunshine Pasta Salad

Created by Mikekey on December 11, 2013

8 ounces dry spiral pasta (tri-color)
1 package (10 ounce) frozen peas and carrots
1 can (20 ounce) pineapple chunks (in juice, drained and reserve 1/2 cup juice)
1 can (15 ounce) black beans (drained and rinsed)
1 cup red bell pepper, sliced thin (cut each slice into 3 pieces)
1/2 cup green onion, thinly sliced
14 1/2 ounces oranges (2 large, peeled & sectioned, cut sections into 3 pieces each)

Step 1: Cook pasta according to package directions for the minimum cooking time.
Step 2: Place peas and carrots in a colander.
Step 3: When pasta is done, pour into the colander over peas and carrots. ( the hot water will cook the vegetables slightly.) Drain and place in a large bowl.
Step 4: Add pineapple , beans, bell pepper, onions, and orange sections. Toss to combine.
Step 5: Combine reserved pineapple juice and remaining ingredients. Mix well. Taste to adjust vinegar and salt and pepper. Pour over pasta mixture. Mix gently until well combined.
Step 6: Cover with plastic wrap and chill overnight (8 hours). Give it a stir a few times while chilling.