PICNIC PASTA SALAD

1 (15-oz.) can unsweetened pineapple chunks
2 cups fresh broccoli florets
4 cups triple color corkscrew or penne pasta, cooked
1 cup frozen petite peas
1 cup chopped celery
1/4 cup chopped green/spring onion
1/2 cup chopped sweet red pepper
1/2 cup chopped parsley

Dressing:
2 Tbsp. reserved canned pineapple juice
1/2 tsp. garlic powder
1 Tbsp. olive oil
1/3 cup white wine vinegar
2 Tbsp. lemon juice
2 Tbsp. Dijon mustard
1/2 tsp. dried basil

Drain pineapple, reserving 2 tablespoons juice for dressing. Mix dressing ingredients well. Combine all ingredients and toss with dressing. Garnish with parsley, if desired. Chill before serving.