1 c. sm. shell macaroni
3 c. water
Pinch of salt
1 tsp. vegetable oil
1 can pineapple chunks or tidbits
1 can mandarin oranges
1 can peaches, diced
1 (5 oz.) can water chestnuts
1 c. ham, diced
1 c. diced Monterey Jack cheese
1 c. light salad dressing
1 c. plain yogurt
3 tbsp. pineapple juice
1 tsp. Dijon mustard
1/4 tsp. salt
Dash of Tabasco

Bring water to boiling, add salt, oil and macaroni shells. Cook until tender, but firm, drain and rinse with cold water; drain well. Drain pineapple and save 3 tablespoons of pineapple juice for dressing. Drain mandarin oranges and peaches, dice peaches. Drain chestnuts well and slice. Make dressing by combining salad dressing, yogurt, pineapple juice, Dijon mustard, salt and Tabasco and mix well. Put all salad ingredients in a large bowl and toss lightly with salad dressing. Chill. Yield: 8 to 12.