1 (15 oz.) can pineapple chunks
2 c. fresh asparagus tips
4 c. cooked corkscrew pasta
1 c. frozen peas, uncooked
1 c. sliced celery
1/2 c. chopped parsley
1/3 c. chopped green onion
1/3 c. diced sweet red pepper

DRESSING:

2 tbsp. pineapple juice
1 clove garlic, crushed
2 tbsp. olive oil
1/3 c. wine vinegar
2 tbsp. fresh lemon juice
2 tbsp. Dijon mustard
2 tsp. basil leaves
1/2 tsp. salt

Drain pineapple, reserving 2 tablespoons for dressing. Wash asparagus and cut into bite size pieces. Combine all salad ingredients.

Dressing: Combine all ingredients in jar and shake well. Toss with salad and chill at least 1 hour. Serves 6 (1 1/2 cups each).