Autumn Shells Salad With Curried Apples, Pears, and Walnuts |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A perfect entrance into fall. 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 |
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.
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