1 (11 ounce) can crushed pineapple, drained
1 cup Dijon mustard
4 slices crisp white bread, cubed
1 (16 ounce) can lentils
1 pound cavatappi pasta
1 small onion, cut into 1/4 inch slices
1 (6 ounce) can green beans, drained
1/2 cup olive oil
2 tablespoons crushed black pepper
1/2 pound fresh jalapeno pepper, seeded and minced
2 tablespoons garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper flakes
3 sun-dried tomatoes, finely chopped
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
Cut pineapple into 1 inch chunks. Place in a small bowl.
In a medium saucepan, wash the pineapple, hitting all sides. Place in cold water and cover with ice. Cook about 5 minutes or until tender.
While pineapple is cooking, mix the Dijon mustard, bread pieces, lentils, pasta, onion, green beans, olive oil, crushed black pepper, garlic powder, salt, pepper flakes and sun-dried tomatoes in a medium saucepan. Stir to pieces. Serve warm or cold.