Pour pasta (from Suddenly Salad box) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. Drain pasta. Rinse with cold water; drain well.
In large bowl, stir together Seasoning (from Suddenly Salad box), mayonnaise and 2 tablespoons of the reserved pineapple juice to make dressing. (Discard or save any remaining juice for another use.)
Add pasta, ham, bacon, spinach, pineapple, green onions, jalapeño chile and cheese to dressing mixture in bowl; toss to gently coat. Serve immediately, or cover and refrigerate until serving.
Tips from the Betty Crocker Kitchens
Make this salad a couple hours ahead of time, and refrigerate until ready to serve. If necessary, stir in a few teaspoons of milk to moisten the salad before serving.
An 8-oz can of pineapple tidbits in juice provides you with the fruit and the juice you will need in this recipe. Drain pineapple juice from canned pineapple, and set aside for use in the dressing.
Jalapeño chiles vary in heat intensity. For more heat, increase the amount up to 4 tablespoons, or substitute serrano chiles, which are generally hotter. Just remember, the seeds and ribs of the chile add heat as well, so be sure to remove them before chopping if you don’t care for the extra heat.