1/2 pkg. (1 lb. size) med. shells, uncooked
1 (8 oz.) container non-fat plain yogurt
1/4 c. frozen orange juice concentrate, thawed
1 (15 oz.) can juice pack mandarin oranges
1 sm. can pineapple
1 c. seedless green grapes, halved
1 c. seedless red grapes, halves
1 apple, cored and chopped
1/2 c. sliced celery
1/2 c. walnut halves or pecans

Cook pasta according to package directions; drain. In small bowl, blend yogurt and orange juice concentrate. In large bowl combine pasta and remaining ingredients. Add yogurt mixture; toss to coat. Cover; chill thoroughly. Makes 6-8 servings.