2 cups (7 ounces) shell macaroni, cooked, drained and cooled
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1 can (6 ounces) white Albacore tuna, drained, broken into chunks
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1 can (15-1/4 ounces) pineapple tidbits, drained, reserve juice (or 1 can [15-1/4 ounces] sliced pineapple cut into small pieces)
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1 tablespoon diced pimiento
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1/2 cup flaked sweetened coconut
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1/2 cup light salad dressing
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1/2 teaspoon salt
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Paprika
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Mix together macaroni, tuna, pineapple, pimiento, and coconut. Stir together salad dressing, salt, and 2 tablespoons of reserved pineapple juice until smooth. Pour dressing over salad and mix. Pour into a serving bowl. Sprinkle lightly with paprika. Chill before serving. Serves 6.
from: Cheryl Driggs www.simplyprepared.com
