20 oz. chunk pineapple in juice
4 c. cooked spiral pasta
1 c. sliced celery
1/3 c. chopped green onion
2 c. broccoli flowerettes
1/2 c. chopped parsley
1/3 c. chopped green pepper

DRESSING INGREDIENTS:

2 tbsp. pineapple juice
1 clove pressed garlic
3/4 c. olive oil
1/3 c. white vinegar
2 tbsp. lemon juice
2 tbsp. dijon mustard
2 tbsp. crumbled sweet basil
Salt to taste

Drain pineapple, reserving 2 tablespoons liquid for spring dressing. Combine pineapple, cooked pasta, broccoli, celery, parsley, and onion; toss with the Spring Dressing. Combine dressing ingredients; pour over salad and mix.