Spring Dressing
1 can (20 oz.) Dole Chunk Pineapple in juice or syrup
4 c. cooked twisted noodles
2 c. broccoli flowerets or asparagus tips
1 c. frozen peas, thawed
1 c. sliced celery
1/2 c. chopped parsley
1/3 c. chopped green onion
1/3 c. diced pimento or red bell pepper

Drain pineapple, reserving 2 tablespoons liquid for Spring Dressing. Combine pineapple, cooked pasta, broccoli, peas, celery, parsley, onion and pimento in a large bowl. Toss with Spring Dressing. Chill at least 1 hour. Makes 6 servings.

SPRING DRESSING:

Combine: 1 clove pressed garlic 3/4 c. olive oil 1/3 c. white wine vinegar 2 tbsp. lemon juice 2 tbsp. Dijon mustard 2 tsp. crumbled sweet basil Salt to taste

Shake well.