The Firefly Tea: Chicken and Pasta Salad

16 ounces uncooked rotini pasta
4 cups cubed cooked chicken
1 cup thinly sliced celery
½ cup chopped green onions
12 ounces fresh snow pea pods, trimmed
2 cups seedless red grapes, halved
8 ounces pineapple in juice, drained, reserving juice
1 cup slivered almonds, toasted
lettuce of your choice

1 cup mayonnaise
2 tablespoons finely chopped fresh ginger root
1 teaspoon garlic salt
2 tablespoons reserved pineapple liquid
2 tablespoons soy sauce
2 tablespoons honey

Cook pasta per package directions. Rinse with cold water until cool.

Mix salad ingredients, except almonds and lettuce. In a small bowl mix dressing ingredients until well blended.

Add pasta and ½ cup almonds to salad. Stir. Add dressing, toss to coat. Line serving bowl or platter with lettuce. Spoon salad over lettuce. Sprinkle with remaining almonds.

16 servings