1 (15 oz.) can unsweetened pineapple chunks
2 c. fresh broccoli florets
4 c. triple color corkscrew pasta, cooked
1 c. frozen petite peas
1 c. chopped celery
1/4 c. chopped green/spring onion
1/2 c. chopped sweet red pepper
1/2 c. chopped parsley

DRESSING:

2 tbsp. reserved canned pineapple juice
1/2 tsp. garlic powder
1 tbsp. olive oil
1/3 c. white wine vinegar
2 tbsp. lemon juice
2 tbsp. Dijon mustard
1/2 tsp. dried basil

Drain pineapple, reserving 2 tablespoons juice for dressing. Mix dressing ingredients well. Combine all ingredients and toss with dressing. Garnish with parsley. Chill before serving.