Sunshine Pasta Salad - cooking recipe

Ingredients

4 c. (16 oz.) uncooked macaroni
2 (10 oz.) cans pineapple chunks, juice packed
1 c. cooked chicken chunks
2 small red peppers, cut in chunks
2/3 c. chopped green onion
2 garlic cloves, crushed
1 c. low-fat Italian dressing
4 c. fresh broccoli florets

Preparation

Cook pasta.
Drain and rinse with cold water to cool quickly. Drain well.
Drain pineapple, reserving 1/2 cup juice.
Mix reserved juice together with all ingredients except pineapple and broccoli.
Cover and chill.
Toss pasta mixture just before serving.
Arrange pineapple and broccoli florets around pasta perimeter.
Makes 20 (1-cup) servings.
One serving has 209 calories, 18 calories from fat.