Ham and Pineapple Pasta Salad

• 8 oz small shell pasta
• 20 oz pineapple tidbits, drained
• 10 oz frozen petite green peas, thawed
• 8 oz finely chopped ham
• 1 large Green bell pepper, finely chopped
• 2 medium stalks celery, finely chopped
• 1 cup Braswell's Vidalia Onion Peppercorn Dressing

1. Cook pasta as directed, drain well, do not rinse
2. While pasta is cooking, add all other ingredients, except dressing to large mixing bowl and stir well.
3. Add warm pasta to other ingredients and stir well.
4. Add one cup of dressing, stir until blended.
5. Reserve rest of the bottle of dressing, it will need more after it soaks in.
6. Refrigerate in airtight container for at least 2 hours, preferably overnight.
7. Stir and taste.
8. Add up to one more cup of dressing and stir well before serving.
9. I prefer less dressing, many will prefer the whole bottle!

shell pasta, pineapple, green peas, ham, green bell pepper, stalks celery, braswells vidalia onion

Taken from cookpad.com/us/recipes/367137-ham-and-pineapple-pasta-salad (may not work)