2 oz. med. shell pasta
1 (8 oz.) can pineapple chunks (juice pack)
1 med. orange, peeled and sectioned
1/2 c. seedless red or green grapes, halved
2 tbsp. honey
1/4 tsp. ground allspice
1/4 c. broken walnuts

Cook pasta in boiling, salted water until all dente. Allow 12-14 minutes. Immediately drain. Rinse with cold water, then drain well.

Drain pineapple, reserving 2 tablespoons juice. In a large mixing bowl combine cooked pasta, pineapple, orange and grapes.

For dressing, in a screw top jar combine reserved juice, honey and allspice. Cover and shake to mix well. Pour dressing over pasta mixture, then toss gently until all ingredients are well coated. Cover and chill several hours or overnight. Stir in walnuts just before serving. 4 side dish servings.