It's a little strange, but the flavors work well together, and it is actually quite tasty!
Cook the pasta according to directions and run cold water over it while it's being strained. (I like to make sure my pasta is al dente since it sits in the fridge or on the picnic table for a bit prior to consumption!)
Slice the cherry tomatoes in half and add to the mix as well as the diced avocados.
Slice up the imitation crabmeat into bite-sized pieces and add them as well!
Now, you can get creative here folks, I've added those little baby corns, edamame, garbanzo beans, whatever floats your boat! (So long as you don't add anything with a super-strong flavor, like pickles or capers!)
Add the pineapple tidbits-not chunks, not crushed, it has to be tidbits because they are the perfect size! Make sure you save the juice first!
In a pyrex measuring cup, add to the pineapple juice some olive oil and apple cider vinegar-about equal portions of each...Again, you could use whatever vinegar you like, I'm pretty particular with my vinegars-balsamic would make your pasta salad rather strange looking. Besides, I think the different vinegar flavors really complement certain dishes and the apple cider version just seems to work best for me!
Pour over your pasta creation and head to that BBQ! The pineapple is always a shocker, but even though it's weird, it is good.