Sunshine Salad - cooking recipe

Ingredients

1/2 lb. (3 c.) rotini
1 (20 oz.) can pineapple chunks
1/4 tsp. salt
2 cans (7 oz. each) tuna fish, drained and flaked
1 1/2 c. celery, thinly sliced
1 1/2 c. American cheese, cubed
1 c. green peppers, diced
1 c. sweet pickles, chopped

Preparation

Cook rotini according to package directions.
Drain.
Rinse with cold water (drain).
Drain pineapple chunks.
Reserve 1/2 cup syrup.
Combine 1/2 cup pineapple syrup, mayonnaise and salt. Mix.
Pour over rotini.
Chill at least 1 hour.
Add remaining ingredients.
Mix.
Chill before serving.
Makes 6 to 7 servings.