3 cups elbow macaroni -- dry
2 (20-ounce) cans pineapple chunks in juice -- not syrup
2 cups cooked chicken -- diced
4 cups fresh broccoli florets
10 ounces frozen peas -- thawed
1/2 cup scallions -- chopped
2 bell peppers -- diced
1 (8-ounce) bottle Italian salad dressing
1 clove garlic
Cook pasta per package directions.
Rinse with cool water and drain well.
Drain pineapple, reserving 1/2 cup juice.
Mix pasta, juice and remaining ingredients in a large bowl.
Cover and chill.
Toss just before serving.
Serves 10 - 12.
I nearly halved this 10/6/07. I had about 7 ounces frozen peas in the freezer and used them all, so I also used more than 2 cups of the chicken and more than 2 cups of the broccoli. I did use just 1/4 cup of scallions, 1 bell pepper, 4 ounces of salad dressing and 1 clove of garlic and a scant 3/4 cup of dry macaroni. As for the pineapple juice, I used about 1/3 cup. This nearly filled a large mixing bowl to the top.