Autumn Shells Salad With Curried Apples, Pears, and Walnuts

(from saymyname’s recipe box)

Serves 6 people

Categories: Apples, Pears, Salad

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 parsley 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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