Macaroni Coleslaw

2 ½ cup elbow macaroni
1 medium red bell pepper, chopped
1 medium onion, diced
2 carrots, peeled and finely chopped
1 cup pineapple chunks, drained, 2 T. of juice reserved
3 cups finely shredded cabbage
½ t. garlic powder
1 T. Dijon style mustard
2 t. OLIVE MILL White coconut balsamic
1 T. OLIVE MILL olive oil, such as organic
1 t. white pepper
1 T. white sugar
1 cup cherry-flavored yogurt
Salt and pepper to taste
½ cup fresh shredded coconut

Bring a large pot of water to boil.  Add macaroni and cook 8-10 minutes.  Rinse with cold water, drain.  Place macaroni in large bowl and toss with pepper, onion, carrot, pineapple, reserved juice and cabbage.  Sprinkle with garlic and toss to combine.  Set aside.  In a small bowl, stir together the mustard, oil, vinegar seasonings and yogurt.  Toss with macaroni with dressing, cover and refrigerate for 1 hour.  To serve toss the salad again and sprinkle with coconut.

White Coconut-Mango Balsamic

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Tuscan Herb Extra Virgin Olive Oil

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