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

SPRING DRESSING:

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

Drain pineapple. Prepare dressing by combining all ingredients in a jar and shake well. Refrigerate until ready to use. Wash broccoli or asparagus and cut into bite-size pieces. Combine all ingredients and toss with Spring Dressing. Chill at least 1 hour. Makes 9 servings.