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Prep Time

Prep Time

20 min

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Total Time

90 min

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Calories per serving


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Ingredients (14)
  • 1 can (20 oz.) DOLE® Pineapple Chunks
  • 4 cups small pasta shells, cooked and drained
  • 3 cups cooked shredded chicken
  • 1 red or green bell pepper, seeded, sliced
  • 1-1/2 cups DOLE Celery, sliced
  • 1/2 cup DOLE Green Onions, sliced
  • 1/2 cup ripe olives, sliced
  • 1/2 cup reduced fat mayonnaise
  • 1/2 cup light sour cream
  • 1/3 cup white vinegar
  • 1 garlic clove(s), pressed
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried basil leaves, crumbled
  • 1 teaspoon dried marjoram, crumbled
  1. Drain pineapple, reserve 2 tablespoons juice.
  2. Add pineapple, pasta, chicken, sliced vegetables and olives to large bowl.
  3. Combine reserved 2 tablespoons juice with remaining ingredients.  Pour dressing over salad.  Toss well.  Cover, refrigerate 1 hour or overnight to blend flavors.