4 cups elbow macaroni, uncooked.
2 20 oz. cans pineapple chunks in juice
4 cups cut up cooked chicken
4 cups fresh broccolli floweretts
2 cups frozen green peas, thawed
2/3 cup green onions
2 small red bell peppers diced
1 cup bottled Italian dressing
2 cloves garlic, pressed
Cook pasta, rinse well with cold water,
drain well.
Drain pineapple, reserve 1/2 cup juice.
Mix together pasta, reserved juice, and remaining ingredients except pineapple and broccolli. Arrange pineapple and broccolli around pasta, cover and chill.
Toss before serving. Serves 10-12.