Chicken Pasta Salad - cooking recipe

Ingredients

8 oz. seashell macaroni, cooked
1 1/2 c. cooked cubed chicken
1 (8 oz.) can drained pineapple chunks
1 (16 oz.) can peas, drained
8 oz. plain yogurt
1/2 c. mayonnaise
1 1/2 Tbsp. lemon juice
1 tsp. curry powder
salt to taste
pepper to taste
1/4 c. chopped pecans

Preparation

In large bowl, combine chicken, drained pineapple and drained peas.
Mix yogurt with mayonnaise, lemon juice and curry.
Season with salt and pepper.
Pour over macaroni mixture and stir until well coated.
Refrigerate for 1 hour.
Sprinkle with chopped pecans and serve.