12 ounces pasta, cooked
2 celery stalks, diced
4 ounces snow peas
2 tablespoons Dijon mustard
2 heads broccoli, cut into florets
2 tablespoons red onion, chopped
1/2 fresh pineapple, diced
2 tablespoons white vinegar
1 Vidalia onion, diced
1/3 cup vegetable oil
Rinse pasta and set aside. Steam peas and broccoli together until tender, about 4 minutes. Allow vegetables to cool. In large bowl mix together pasta, broccoli, peas, pineapple, onion, and celery. In small bowl combine mustard, red onion, vinegar and oil. Whisk together to combine. Pour dressing over pasta, stirring gently to combine. Serve chilled.
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