We found this recipe in Sandra Lee’s Semi-Homemade Cooking. Here’s another easy summer salad.
3/4 cup sour cream
2 teaspoons curry powder
1 8-ounce can pineapple chunks
1 avocado, peeled, pitted and cut into chunks
1 red apple, cored and chopped
8 ounces bow tie or farfale pasta
1 teaspoon salt or to taste
In a large bowl, mix sour cream and curry powder. Chop apple and avocado. Drain pineapple and place all in a large bowl. Add the dressing and mix together.
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain and rinse with cold water. Add pasta to the salad along with salt; mix well. Chill in the refrigerator about 15 minutes before serving.