Fruit & Nut Pasta Salad - cooking recipe

Ingredients

1 (13 1/4 ounce) box ronzoni healthy harvest penne rigate
1 (20 ounce) can pineapple chunks in juice
3 cups apples, chunks
2 cups chopped celery
2 cups raisins
1/2 cup reduced-calorie mayonnaise
1/2 cup light sour cream
1/2 teaspoon salt
1/2 cup chopped walnuts

Preparation

1. Cook pasta according to package directions; drain.
2. Rinse with cold water to cool quickly; drain well.
3. Drain pineapple; reserve 2 Tablespoons juice. Save remaining juice for beverage.
4. Sprinkle reserved juice over apples; toss lightly.
5. In large bowl, stir together pasta, pineapple and remaining ingredients except walnuts. Cover; refrigerate.
6. Sprinkle with walnuts just before serving.