Mexican Pasta Salad

Ingredients: 1 lb dry pasta, of choice (rotini, macaroni, small noodles, etc.) 8 ounces diced Chicken 6 ounces feta cheese, crumbled 20 ounces pineapple chunks 15 ounces corn, drained 10 ounces black olives, sliced, drained 1/2 cup green onion, freshly chopped 1 1/2 cups mayonnaise 2 tablespoons ketchup 3 tablespoons sour cream 2 teaspoons Worcestershire sauce 1 -2 teaspoon garlic powder 1 -2 teaspoon black pepper

Method: Cook pasta according to package directions; drain. Meanwhile, prepare the pasta sauce: mix mayo, ketchup, sour cream, Worcestershire, and seasonings in small bowl. In large bowl, combine pasta, feta, pineapple, chicken, corn, olives, and green onions. Add sauce, mix well. Cover and refrigerate until ready to serve.