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Calico Pasta Salad

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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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Denton (Denny) Newman Jr.
I've worked at the Brainerd Dispatch with various duties since Dec. 7, 1983. Starting off as an Ad Designer and currently Director of Audience Development. The Dispatch has been an interesting and challenging place to work. I'm fortunate to have made many friends, both co-workers and customers.
(218) 855-5889
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