1 can (20 oz.) Dole pineapple chunks in juice
3 c. cooked & drained spiral pasta
2 c. sugar peas or snow peas, trimmed
1 c. sliced carrots, cooked
1 c. sliced cucumbers
1/4 c. chopped cilantro or parsley
1/2 c. reduced calorie Italian salad dressing

Drain pineapple; reserve 1/4 cup juice

Combine pineapple, reserved juice and remaining ingredients in large bowl; toss to coat. Serve on salad greens if desired.