Autumn Shells Salad With Curried Apples, Pears, and Walnuts

• 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
• 14 cup chopped celery
• 1 cup fresh pineapple chunk
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons chopped walnuts, toasted
• 12 cup mayonnaise
• 14 cup plain yogurt
• 1 tablespoon curry powder
• salt
• fresh ground pepper

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.

shell pasta, red delicious apple, granny smith apple, pear, lemon juice, celery, pineapple, flatleaf, walnuts, mayonnaise, yogurt, curry powder, salt, fresh ground pepper

Taken from www.food.com/recipe/autumn-shells-salad-with-curried-apples-pears-and-walnuts-181078 (may not work)