1 can 20 oz pineapple chunks, reserve juice
4 cups cooked small shell pasta
3 cups cooked shredded chicken
1 red or green bell pepper, seeded, sliced
1-1/2 cups sliced celery
1/2 cup sliced green onions
1/2 cup sliced ripe olives (black or green)
1/2 cup mayonnaise
1/2 cup sour cream
1/3 cup white vinegar
1 clove garlic, pressed
1 tablespoon Dijon-style mustard
1 teaspoon dried basil leaves, crumbled
1 teaspoon dried marjoram, crumbled
Drain pineapple, reserve 2 tablespoons juice. Add pineapple, pasta, chicken, sliced vegetables and olives to large bowl.
Combine reserved juice with remaining ingredients. Pour dressing over salad. Toss well. Cover, refrigerate 1 hour or overnight to blend flavors.