YIELD: Makes 12 servings
16 oz. - small shell pasta, dry
3/4 cup - honey
3/4 cup - mayonnaise
1/2 cup - lemon juice
1/4 cup - Dijon mustard
1/2 tsp. - salt
1/4 cup - Parsley, stems removed
1 1/2 tsp. - dried thyme
2 - Fuji apples, cored and chopped in 1/4-inch dice
2 1/2 cups - fully cooked boneless ham, chopped in 1/4-inch dice
3/4 cup - celery, chopped in 1/4-inch dice
1/2 cup - coarsely chopped walnuts, toasted
Cook pasta according to package directions; drain very well and set aside to cool.
Meanwhile, make dressing:
Put honey, mayonnaise, lemon juice, mustard and salt in blender jar and whirl on medium for 1 minute or until smooth and creamy. Add parsley and thyme; pulse to chop herbs.
In large bowl, gently toss together pasta, apples, ham, celery and dressing. Cover and chill for one hour.
Stir in walnuts and serve.