Sunshine Pasta Salad - cooking recipe

Ingredients

3 c. elboni (uncooked)
2 cans pineapple in juice
4 c. chunked, cooked chicken
4 c. broccoli florets
2 c. frozen peas, thawed
2/3 c. chopped green onions
2 small red bell peppers, chunked
1 c. bottled Italian salad dressing
2 cloves garlic, pressed

Preparation

Cook pasta according to package directions; drain.
Rinse with cold water to cool quickly; drain well.
Drain pineapple, reserving 1/2 cup juice.
Mix together pasta, reserved juice and remaining ingredients, except pineapple and broccoli.
Arrange pineapple and broccoli around pasta.
Cover and chill.
Toss before serving. Serves 10 to 12.