Pasta Chicken Salad


1 (20 oz) can pineapple chunks
4 c. cooked small shell pasta
3 c. cooked shredded chicken
1 clove garlic, pressed
1/2 c. EACH: mayonnaise, sour cream, white vinegar
1 tbs. Dijon mustard
1 tsp. EACH: basil, marjoram (crumbled)
1 red or green bell pepper, seeded, sliced
1 1/2 c. sliced celery
1/2 c. sliced green onion

Drain pineapple. Reserve 2 tbs. juice.
Add pasta and chicken to large bowl. For dressing,
combine reserved juice with next 7 ingredients. Add remaining ingredients. Cover and
refrigerate 1 hour, or overnight for flavors to develop.
Serves 6.