A filling 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 |
Prep Time: 90 minutes
Total Time: 90 minutes
Servings: 40