Calico Pasta Salad
1 can (20 oz.) DOLE Pineapple Chunks
Drain pineapple, reserve 2 tablespoons juice.
1 can (20 oz.) DOLE Pineapple Chunks4 cups cooked small shell pasta3 cups cooked shredded chicken1 red or green bell pepper, seeded, sliced1-1/2 cups sliced DOLE Celery1/2 cup sliced DOLE Green Onions1/2 cup sliced ripe olives
Add pineapple, pasta, chicken, sliced vegetables and olives to large bowl.
1/2 cup reduced calorie mayonnaise1/2 cup light sour cream1/3 cup white vinegar1 clove garlic, pressed1 tablespoon Dijon-style mustard1 teaspoon dried basil leaves, crumbled1 teaspoon dried marjoram, crumbled
Combine reserved 2 tablespoons juice with remaining ingredients. Pour dressing over salad. Toss well. Cover, refrigerate 1 hour or overnight to blend flavors.
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