| pineapple chunks | 20 oz reserve liquid |
| carrots diced | 1/2 cup |
| green onion finely chopped | 1/4 cup |
| red bell pepper diced | 1 |
| pasta | 8 oz |
| sweet pickles diced | 1/2 cup |
| coconut milk yogurt | 1 cup |
| Dijon Mustard | 1 Tbsp |
| garlic powder | 1/4 tsp |
| pineapple juice reserve liquid | 3-4 Tbsp |
| salt | some |
Cook pasta according to package directions. Allow to cool slightly before combining with other salad ingredients. In a bowl, whisk together dressing. Pour over pasta salad mixture and toss to coat. Serve
