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 peppers sliced
4 lb. (8 cups) celery chopped
1 lb. (2-3/4 cups) green onion chopped
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 cloves 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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