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Calico Pasta Salad

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lifestyles ,

1 can 20 oz pineapple chunks, reserve juice

4 cups cooked small shell pasta

3 cups cooked shredded chicken

1 red or green bell pepper, seeded, sliced

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1-1/2 cups sliced celery

1/2 cup sliced green onions

1/2 cup sliced ripe olives (black or green)

1/2 cup mayonnaise

1/2 cup sour cream

1/3 cup white vinegar

1 clove garlic, pressed

1 tablespoon Dijon-style mustard

1 teaspoon dried basil leaves, crumbled

1 teaspoon dried marjoram, crumbled

Drain pineapple, reserve 2 tablespoons juice. Add pineapple, pasta, chicken, sliced vegetables and olives to large bowl.

Combine reserved juice with remaining ingredients. Pour dressing over salad. Toss well. Cover, refrigerate 1 hour or overnight to blend flavors.

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