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         Title: Tropical Pasta Salad With Fresh Fruit And Coconut   
    Categories: Pasta, Salads   
         Yield: 4 Servings   
      
         8 oz Small pasta shells   
         2 c  Fresh pineapple chunks   
         1 md Ripe mango; peeled, pitted,   
              - diced 1/2"   
         1    Navel orange; peeled,   
              - white pith removed,   
              - cut into 1" chunks   
         1 sm Red bell pepper; seeded,   
              - cut into thin strips   
       1/2 c  Celery; minced   
         2 tb Scallions; minced   
         2 tb Fresh mint; chopped   
       1/2 c  Unsweetened coconut milk   
         2 tb Fresh orange juice or   
              - pineapple juice   
         1    Lime; juice and zest of   
       1/2 ts Sugar; or to taste   
       1/8 ts Ground allspice or cinnamon   
       1/8 ts Cayenne   
              Salt   
              Salad greens; to serve   
       1/4 c  Unsweetened shredded   
              - coconut; toasted   
      
     Try it on a warm summer night served with jerk-spiced tempeh cooked   
     on the grill. For a spectacular presentation, serve in hollowed-out   
     pineapple shells cut in half lengthwise.   
      
     Cook the pasta in a pot of boiling salted water, stirring   
     occasionally, until al dente, about 8 minutes. Drain, rinse under   
     cold running water, and place in a large bowl. Add the pineapple,   
     mango, orange, bell pepper, celery, scallions, and mint and set aside.   
      
     In a small bowl, combine the coconut milk, orange juice, lime juice   
     and zest, sugar, allspice, cayenne, and salt to taste. Mix well. Pour   
     the dressing over the pasta salad and toss gently to coat evenly.   
      
     Arrange the salad greens on 4 individual plates. Divide the pasta   
     salad among the plates, sprinkle with the toasted coconut, and serve.   
      
     Recipe by Vegan Planet by Robin Robertson   
      
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