Wow-y Maui Pasta Salad

try this flavorful side dish with the Hawaiian Huli Huli Chicken — or it’s perfect for a summer party!

2 C dry whole-wheat rotini (spiral) pasta (8 oz)
1 C fresh or frozen snow peapods, sliced thinly on an angle (julienned)
½ C cucumber, peeled and diced
¼ C carrots, peeled and diced
1 can (8 oz) pineapple chunks in juice, diced; set aside ¼ C juice
½ C fat-free plain yogurt
1 Tbsp fresh chives, rinsed, dried, and chopped (or 1 tsp dried)
1 Tbsp fresh parsley, rinsed, dried, and chopped (or 1 tsp dried)
¼ tsp salt
¼ tsp ground black pepper


1. In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat. Add pasta, and cook until tender, about 8 minutes. Drain, cool, and set aside.
2. In the meantime, place peapods in a microwavable dish, add enough water to keep moist, and microwave for 1–2 minutes, or until warm.
3. Meanwhile, combine the remaining ingredients together in a separate bowl, and toss gently.
4. Add cooked pasta and peapods, and toss gently to coat the pasta.
5. Serve immediately, or refrigerate for later use.