SPECTACULAR PICNIC PASTA SALAD

1 (15-oz.) can unsweetened pineapple chunks
FOR THE 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
FOR THE SALAD:
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

Drain pineapple, reserving 2 tablespoons juice for dressing; set aside.

Mix dressing ingredients together well.

Combine all ingredients for the salad, including the pineapple, and toss with dressing. Garnish with parsley, if desired. Chill before serving.

Each of the 12 3/4-cup side-dish servings contains 90 calories and 1 gram of fat
Source: the American Institute for Cancer Research