1 can 540 mL DOLE® Pineapple Chunks
4 cups cooked small shell pasta (760 g)
3 cups cooked shredded chicken (760 g)
1 red or green bell pepper, seeded, sliced
1-½ cups sliced DOLE Celery (225 g)
½ cup sliced green onions (75 g)
½ cup sliced ripe olives (75 g)
½ cup reduced calorie mayonnaise (125 mL)
½ cup light sour cream (125 mL)
1/3 cup white vinegar (80 mL)
1 clove garlic, pressed
1 tablespoon Dijon-style mustard (15 mL)
1 teaspoon dried basil leaves, crumbled (5 mL)
1 teaspoon dried marjoram, crumbled (5 mL)

Drain pineapple, reserve 2 tablespoons (30 mL) juice.

Add pineapple, pasta, chicken, sliced vegetables and olives to large bowl.

Combine reserved juice with remaining ingredients. Pour dressing over salad. Toss well. Cover, refrigerate 1 hour or overnight to blend flavours.