Ingredients:

1 fresh pineapple, halved ( or 1 can / 8oz ) crushed pineapple. Drain juice and reserve.
2 cups cooked elbow or shell macaroni
1 can ( 8 oz ) water chestnuts, drained and sliced ( fresh water chestnuts can also be used)
½ cup chopped red bell pepper
½ cup sliced spring onions, including the tops
1 cup Tropical Dressing ( recipe follows )
1 can ( 6 oz ) solid white tuna, drained and chunked
8 baby ( or small ) tomatoes, halved, for garnish


Method

Hollow out the pineapple halves to about 3/4inch from edge. Core and finely chop the pineapple.
Reserve one cup for the salad. Refrigerate remaining pineapple for other use.

Combine macaroni, reserved pineapple, water chestnuts, red pepper and onions. Toss with Tropical Dressing. Refrigerate several hours. Just before serving, add tuna and toss gently. Serve salad in pineapple halves. Garnish with tomato halves.

Tropical Dressing

¼ cup canned pineapple juice or juice reserved from crushed, canned pineapple
2 tablespoons lemon juice
1 teaspoon garlic salt
½ teaspoon sugar
½ teaspoon pepper powder
½ teaspoon paprika
½ cup olive oil

Method

Whisk together pineapple juice, lemon juice, garlic salt, sugar, pepper powder and paprika.
Slowly add the oil, whisking continuously, until well blended.

Preparation time: approx. 15 minutes, excluding time for refrigeration
Serves 5
Approx. 350 calories

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