Chilled Turkey Pasta Salad

• 4-1/2 cups uncooked bow tie pasta
• 2 cans (20 ounces each) unsweetened pineapple chunks, undrained
• 2/3 cup red wine vinegar
• 1/4 cup lemon juice
• 1/4 cup honey mustard
• 2 tablespoons olive oil
• 2 teaspoons garlic salt
• 6 cups cubed cooked turkey
• 4 cups chopped fresh broccoli
• 4 celery ribs, chopped
• 1 medium red onion, chopped
• 1 large green pepper, chopped
• 2 cups cubed cheddar cheese

1. Cook pasta according to package directions. Drain pasta and rinse in cold water.
2. Drain pineapple, reserving 1 cup juice; set pineapple aside. For dressing, in a small bowl, whisk the vinegar, lemon juice, honey mustard, oil, garlic salt and reserved pineapple juice; set aside.
3. In a large bowl, combine the pasta, turkey, broccoli, celery, onion, pepper and pineapple. Drizzle with dressing; toss to coat. Cover and refrigerate for at least 2 hours. Just before serving, stir in cheese.

pasta, pineapple, red wine vinegar, lemon juice, honey mustard, olive oil, garlic salt, turkey, fresh broccoli, celery, red onion, green pepper, cheddar cheese

Taken from www.tasteofhome.com/recipes/chilled-turkey-pasta-salad/ (may not work)