Calico Pasta Salad
A filling pasta salad.

Ingredients
6 lb. 10 oz. (1 (#10) can) DOLE Pineapple Chunks drained juice reserved
8-½ lb. (5 qt. + 1 cup) small shell pasta cooked drained
10-½ lb. (1 gal.) cooked chicken shredded
2-½ lb. (5 peppers) red or green bell peppers sliced
4 lb. (8 cups) celery chopped
1 lb. (2-¾ cups) green onion chopped
1-½ lb. (3 cups) black olives sliced
1-½ lb. (3 cups) mayonnaise reduced calorie
21 oz. (2-¾ cups) light sour cream
14 oz. (1-¾ cups) white vinegar
6 tbsp. garlic cloves finely chopped
⅓ cup Dijon-style mustard
2 tbsp. dried marjoram crushed
2 tbsp. dried basil leaves crushed

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