2 (10 oz.) pkgs. shell macaroni
2 c. mayonnaise
2 tsp. salt
2 tsp. dry mustard
1 tsp. paprika
4 c. cubed, cooked chicken
4 c. melon balls or cubes
2 (20 oz.) cans pineapple chunks, drained
2/3 c. sliced almonds, toasted

Cook shells to desired doneness as directed on package. Drain and rinse under cold water. In large bowl, combine mayonnaise, salt, mustard and paprika; stir until well blended. Fold in remaining ingredients, except almonds. Sprinkle almonds over top. Refrigerate 2-3 hours to blend flavors. 12 servings.