Sunshine Pasta Salad - cooking recipe

Ingredients

Salad
1 (20 ounce) can pineapple chunks in juice (reserve juice)
4 cups cooked pasta, twisted noodles
2 cups broccoli florets (or asparagus tips see note at bottom of instructions)
1 cup frozen peas, thawed
1 cup celery, chopped
1/2 cup fresh parsley, chopped
1/3 cup vidalia onion, chopped
1/3 cup red pepper, chopped
Dressing
2 tablespoons pineapple juice
1 garlic clove, pressed
3/4 cup olive oil
1/3 cup white vinegar
2 tablespoons lemon juice
2 tablespoons Dijon mustard
2 tablespoons basil, crumbled
1 teaspoon salt (or to taste)

Preparation

Drain pineapple, reserving juice.
Combine all salad ingredients together in large salad bowl.
For dressing - Combine all ingredients together and whisk together well.
Toss salad with the dressing and make sure the salad is well-coated.
Chill for 1-2 hours prior to serving for best results.
Note: When using the asparagus tips, it is best to blanch them approximately 2 minutes in a steamer prior to combining with the salad.