2 cups (7 ounces) shell macaroni, cooked, drained and cooled

1 can (6 ounces) white Albacore tuna, drained, broken into chunks

1 can (15-1/4 ounces) pineapple tidbits, drained, reserve juice (or 1 can [15-1/4 ounces] sliced pineapple cut into small pieces)

1 tablespoon diced pimiento

1/2 cup flaked sweetened coconut

1/2 cup light salad dressing

1/2 teaspoon salt


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.