1 (20 oz.) can pineapple chunks
3 c. cooked spiral pasta
2 c. snow peas
1 c. sliced carrots
1 c. sliced cucumbers
1/4 c. chopped cilantro or parsley
1/2 c. bottled reduced-calorie Italian salad dressing

Drain pineapple, reserve 1/4 cup juice. Combine pineapple and reserved juice with remaining ingredients. Serve on a bed of lettuce.