SUNSHINE SALAD

1/2 lb. (3 cups) Prince rotini pasta, uncooked
1 (20 oz.) can pineapple chunks
1 cup mayonnaise
1/4 tsp. salt
2 cans (7 oz. each) tuna, drained and flaked
1 1/2 cups celery, thinly sliced
1 1/2 cups cubed processed American cheese (Velveeta)
1 cup diced green bell pepper
1 cup chopped sweet pickles (note: this amount seems like too much, I would adjust amount to taste)

Cook rotini according to package directions. Drain, rinse with cold water; drain again.

Drain pineapple chunks; reserve 1/2 cup syrup, set pineapple aside.

Mix together 1/2 cup pineapple syrup, mayonnaise and salt. Pour over rotini. Chill at least 1 hour.

Add pineapple chunks and remaining ingredients. Mix. Chill before serving.

Makes 6-7 servings

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TUNA LUNCHEON DISH

2 cups elbow macaroni, uncooked
2 cans (7 oz. each) tuna, packed in water, drained and flaked
4 eggs, hard boiled, peeled and diced
1 (20 oz.) can pineapple chunks in own juice, drained
Salad dressing (as needed to moisten)
Pickle relish (to taste)

Cook and drain macaroni. Add eggs and pineapple to macaroni. Mix with salad dressing and relish. Mixture should be moist, not dry.

Source: Cookbook USA