1 (15 oz.) can chunk pineapple (unsweetened)
2 c. broccoli
4 c. cooked pasta
1 c. frozen peas
1 c. sliced celery
1/2 c. chopped parsley
1/3 c. chopped green onion
1/3 c. diced pimiento or sweet red pepper
2 tbsp. pineapple juice
1 clove garlic, crushed
2 tbsp. olive oil
1/3 c. white wine vinegar
2 tbsp. lemon juice
2 tsp. basil leaves
2 tbsp. Dijon mustard
1/4 tsp. salt

Drain pineapple, reserving 2 tablespoons juice. Wash broccoli and cut into bite size pieces. Combine with pasta, peas, celery, parsley, onion and pimiento.

DRESSING: Combine pineapple juice, garlic, olive oil, vinegar, lemon juice and basil, mustard and salt in jar and shake well. Toss salad mixture with dressing. Chill at least 1 hour.