It’s simple, easy and delightful! A great time saver, and can be made ahead!
1 cup elbow macaroni
1 small head lettuce
8 pitted kalamata olives
1 diced bell pepper, red, orange and yellow.
4 rings pineapple (tin)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
Few sprigs parsley
Grated Parmesan, for topping
Bring a large pot of salted water to a boil over medium heat. Add the pasta cook it according to package directions.
While the pasta is cooking, in a small bowl, whisk together 2 table spoons of olive oil and lemon juice. Add mint powder, sugar and salt to prepare the dressing.
Drain the pasta well, transfer to a large serving bowl, and let cool. Add the shredded lettuce, pineapple , olives, bell pepper, parsley salt, to taste, black pepper and some chopped mint leaves.
Pour the dressing over the salad. Sprinkle with parmesan cheese, toss lightly, and serve cold.
(Variations: spinach leaves, broccoli, cherry tomatoes, feta cheese and corn)