Sunshine Pasta Salad - cooking recipe

Ingredients

2 c. (8 oz.) uncooked macaroni
1 (8 oz.) can pineapple chunks, juice-packed
2 c. cooked chicken chunks (white meat)
1 c. frozen peas, thawed
1 small red bell pepper, cut into chunks
1/3 c. chopped green onions
1 garlic clove, pressed (optional)
1/2 c. bottled fat-free Italian dressing
2 c. fresh broccoli florets

Preparation

Cook pasta according to package directions.
Drain and rinse with cold water to cool quickly; drain well.
Drain pineapple, reserving 1/4 cup juice.
Mix reserved juice together with all ingredients.
Cover and chill.
Toss mixture just before serving. Makes 10 (1-cup) servings.