Calico Pasta Salad

You will need

• 1 can (398mL) DOLE^® Pineapple Chunks
• 4 cups cooked small shell pasta
• 3 cups cooked shredded chicken
• 1 green or red sweet pepper, seeded, sliced
• 1 cup sliced celery
• 1/2 cup sliced green onions
• 1/2 cup sliced ripe olives
• 1/2 cup low-fat mayonnaise
• 1/2 cup light sour cream
• 1/3 cup white vinegar
• 1 tbsp Dijon-style mustard
• 1 clove garlic, pressed
• 1 tsp dried marjoram or oregano, crumbled
• 1 tsp dried basil leaves, crumbled

Method

1. Drain pineapple, reserve 2 tbsp of the juice.
2. In large bowl, combine pineapple, chicken, peppers, celery, onions and olives.
3. In small bowl, whisk together reserved juice with mayonnaise, sour cream, vinegar, mustard, garlic, marjoram and basil. Pour dressing over salad. Toss well. Cover, refrigerate for 1 hour or overnight to blend flavours.