Sunshine Pasta Salad

• 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)

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

salad, pineapple, pasta, broccoli florets, frozen peas, celery, fresh parsley, vidalia onion, red pepper, dressing, pineapple juice, garlic, olive oil, white vinegar, lemon juice, mustard, basil, salt

Taken from www.food.com/recipe/sunshine-pasta-salad-275631 (may not work)