Ingredients:
12 ounces uncooked pasta ( I like bowties)
2 cups cooked chicken breasts, cubed
2/3 cup finely chopped celery
2 cups cooked peas
1 (15 ounce) cans pineapple tidbits
1/4 cup slivered almonds ( toasted or not)
1 (2 ounce) jars diced pimientos
1 1/4 cups mayonnaise
2 tablespoons lemon juice
1 teaspoon salt
1/4 teaspoon black pepper
Directions:
Cook pasta, al dente, drain and rinse with cold water; drain well.
Blend mayonnaise, lemon juice, salt and pepper.
Drain pineapple, saving juice.
Gently stir all ingredients together, adding as much of the reserved pineapple juice as needed to moisten.
Save any extra pineapple juice in case you need to add more after salad has chilled and absorbed some of the dressing.
Chill well.
Servings: 10-12
Time preparation: 30 min.
Time total: 50 min.