Calico Pasta Salad

A filling pasta salad.

Photo of Calico Pasta Salad


6 lb. 10 oz. (1 (#10) can) DOLE® Pineapple Chunks, drained, juice reserved
8-1/2 lb. (5 qt. + 1 cup) small shell pasta, cooked, drained
10-1/2 lb. (1 gal.) cooked chicken, shredded
2-1/2 lb. (5 peppers) red or green bell pepper(s), sliced
4 lb. (8 cups) DOLE Celery, sliced
1 lb. (2-3/4 cups) DOLE Green Onions, sliced
1-1/2 lb. (3 cups) black olives, sliced
1-1/2 lb. (3 cups) mayonnaise, reduced calorie
21 oz. (2-3/4 cups) light sour cream
14 oz. (1-3/4 cups) white vinegar
6 tbsp. garlic clove(s), finely chopped
1/3 cup Dijon-style mustard
2 tbsp. dried marjoram, crushed
2 tbsp. dried basil leaves, crushed


  1. Stir together pineapple chunks, pasta, chicken, bell pepper, celery, onion and olives in bowl.
  2. Combine reserved juice, with mayonnaise, sour cream, vinegar, garlic, mustard, marjoram and basil.
  3. Pour dressing over salad; toss to evenly coat.
  4. Transfer salad to rectangular pans.
  5. Cover chill 1 hour or overnight to blend flavors.
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