PREPARATION

1. In a bowl, add 75 grams fresh cream, 1 tablespoon lemon juice and mix it well.

2. Keep aside.

3. Heat 1.5 litres water in a pot, add 1 teaspoon salt, 10 milliliters oil and stir well.

4. Add 240 grams farfalle pasta and mix it well.

5. Bring it to a boil.

6. Remove it from heat and drain the pasta.

7. Transfer this into a mixing bowl, add 20 milliliters oil, 1 teaspoon oregano and mix it well.

8. Keep aside.

9. In a another bowler dd 75 grams mayonnaise, prepared cream mixture, 1 tablespoon dijon mustard, 50 milliliters reserved pineapple juice, 1 teaspoon vinegar, 10 milliliters honey, 1 teaspoon garlic and whisk it well.

10. Add 1/2 teaspoon salt, 1/2 teaspoon black pepper and mix it again.

11. Keep aside.

12. Take the pasta bowl, add 250 grams pineapple, 120 grams bell pepper, 120 grams chicken ham, 10 grams green onions, 30 grams black olives, prepared mixture and mix all the ingredients well.

13. Refrigerate for 1 hour.

14. Garnish with green onions.

15. Serve.