Autumn Shells Salad With Curried Apples, Pears, and Walnuts

A perfect entrance into fall.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 6  ounces small shell pasta (or medium shell pasta)
• 1  Red Delicious apple
• 1  granny smith apple
• 1  Anjou pear
• 2  tablespoons fresh lemon juice
• 1⁄4 cup  chopped celery
• 1  cup fresh pineapple chunk
• 2  tablespoons  chopped fresh flat-leaf parsley
• 2  tablespoons  chopped walnuts, toasted

• Dressing

• 1⁄2 cup mayonnaise
• 1⁄4 cup plain yogurt
• 1  tablespoon curry powder
•  salt
•  fresh ground pepper

Directions

1. Cook the shells per package directions for al dente; drain in a colander and rinse briefly under cold running water; shake colander and drain completely; set aside.
2. Core apples and the pear, but don't peel.
3. Cut into small dice, then place in a bowl; sprinkle with lemon juice; toss to coat.
4. To make the dressing: whisk the mayonnaise, yogurt, and curry powder together in a small bowl; season with salt and pepper to taste.
5. Toss the pasta, apples, pear, celery, pineapple, and parsle in a large bowl.
6. Pour the dressing over the mixture; toss gently and thoroughly.
7. Sprinkle with walnuts and serve immediately.
8. OR reserve the walnuts, cover, and refrigerate the salad for up to 8 hours; then sprinkle with walnuts just before serving.