Sunshine Pasta Salad

4 cups uncooked elbow macaroni

2 (20 oz) cans pineapple chunks in juice

4 cups cubed cooked chicken

4 cups fresh broccoli florets

2 cups frozen peas, thawed

2/3 cup chopped green onions

2 small chopped red bell pepper

1 cup bottled Italian salad dressing

2 cloves of garlic, minced

Cook pasta according to package directions. Rinse with cold water and drain well.

Drain pineapple, reserving 1/2 cup juice. Mix together pasta, reserve juice and

remaining ingredients except pineapple and broccoli. Arrange pineapple and broccoli

around pasta; cover and chill. Toss just before serving.