You will need:

1 – 8 oz can pineapple tidbits, drained
1 – 11 oz can mandarin orange slices, drained
1 small red onion diced
2 small avocados, diced
½ cup olive oil
¼ cup white wine vinegar

2 cups chicken, cooked and diced (optional)

Directions:
Heat 4 quarts water to boiling, stir in pasta and return to boil. Cook for 5-8 minutes. Do not over cook- pasta should be quite firm for salads. Rinse with cold water until cool. Mix spice packet with oil, and vinegar in blender or shaker. Add vegetables and fruit to pasta. Pour dressing over pasta and toss. Chill at least 1-2 hours.

Serves eight.

BBQ Chicken & Hawaiian Pasta Salad

Serves 6.

1-2lbs Chicken Breast, boneless/skinless

1/2 bottle BBQ Sauce

1 pkg. Plentiful Pantry Hawaiian Pasta Salad Mix

1 8oz. can Pineapple Tidbits, drained

1 11oz. can Mandarin Oranges, drained

1 small Red Onion, diced

2 small Avocados, diced

1/2 C. Olive Oil

1/4 C. White Wine Vinegar

Prepare Hawaiian Pasta Salad:

Heat 4 quarts water to boiling. Stir in pasta and return to boil. Cook 5-8 minutes. Do not overcook – pasta should be quite firm for salads. Rinse with cold water until cool. mix spice packet with olive oil and vinegar in a small bowl or shaker with a tight fitting lid. Shake until well blended. Pour dressing over pasta, fruit, onion and avocados. Toss and chill for at least 1 hour.

Prepare BBQ Chicken:

Coat chicken evenly with favorite BBQ sauce. Heat skillet over medium-high heat and coat with cooking spray. Place chicken breasts in skillet, cover and cook for 5 minutes. Turn chicken, replace cover and cook an additional 5 minutes. Remove cover and check chicken for doneness (if juices run clear). When cooked completely, pour half of BBQ sauce over chicken. Turn chicken over, and pour remaining sauce over the other side. Cook 2-3 minutes more while using a spoon or basting brush to coat chicken with sauce.