Ingredients
5
cups uncooked rotini pasta (16 oz)
4
cups cubed cooked chicken
1
cup thinly sliced celery
1/2
cup chopped green onions
12
oz fresh snow pea pods, trimmed, halved crosswise
2
cups seedless red and/or green grapes, halved
1
can (8 oz) pineapple tidbits in unsweetened juice, drained, reserving liquid
1
cup slivered almonds, toasted if desired
6
to 8 leaves leaf lettuce
1
cup mayonnaise or salad dressing
2
tablespoons finely chopped fresh gingerroot
1
teaspoon garlic salt
2
tablespoons reserved pineapple liquid
2
tablespoons soy sauce
2
tablespoons honey
Preparation
Cook pasta as directed on package. Drain; rinse with cold water to cool. Drain well.
Meanwhile, in large bowl, mix remaining salad ingredients except almonds and lettuce. In small bowl, mix dressing ingredients.
Add pasta and 1/2 cup of the almonds to salad; stir gently to mix. Add dressing; toss to coat. Line serving bowl or platter with lettuce. Spoon salad over lettuce. Sprinkle with remaining almonds.
