1 (20 oz.) can chunk pineapple in juice
1 (8 oz.) med. size seashell pasta
2 oranges, peeled, chunked
1 red bell pepper, julienne cut
1 1/2 c. julienne cut ham
1 c. julienne cut carrots
1 c. cashew nuts
1 c. frozen peas, thawed
1/2 c. fresh orange juice
1/2 c. vegetable oil
1 tbsp. grated orange peel
1 tbsp. sugar
1 tbsp. basil
1/4 tsp. black pepper
Dash of nutmeg

Drain pineapple, reserving 1/2 cup juice. Cook pasta according to package directions. Combine salad ingredients in a large bowl. For dressing, combine reserved pineapple juice with dressing ingredients. Pour over salad. Toss well, cover and refrigerate at least one hour or overnight. Makes 6-8 servings.