1 can (20) chunk pineapple
4 cups twisted pasta, cooked
2 cups broccoli flowerets or asparagus tips
1 cup frozen peas, thawed
1 cup sliced celery
1/2 cup chopped parsley
1/3 cup chopped green onion
1/3 cup diced pimento or red bell peppers

Drain pineapple reserving 2 Tablespoons of liquid for the Spring dressing.
Combine pineapple, cooked pasta, broccoli, peas, celery, parsley,
onion and pimento in large bowl.
Toss with Spring dressing and chill at least 1 hour.

Spring Dressing

Combine 2 Tablespoons pineapple liquid with
1 clove pressed garlic or use garlic powder
3/4 cup olive oil
1/3 cup white wine vinegar
2 Tablespoons lemon juice
2 Tablespoons Dijon mustard
2 teaspoons crumbled sweet basil
salt to taste

Shake well.