Low-Fat Apple Pasta Salad

by Carol Evans

Prep time: 0:30 Overall time: 0:15

SERVINGS

8 servings scale / convert

INGREDIENTS

1 container (8 oz.) plain nonfat yogurt
2 cups rotini pasta, uncooked
1 can (8 oz.) unsweetened crushed pineapple, undrained
1/2 cup carrot, shredded
1 cup celery, sliced
1/2 tsp. salt, optional
1/4 cup green onions, sliced
1/4 tsp. garlic powder
1/4 cup raisins
1/4 tsp. dry mustard
3 cups York or Winesap apples, diced and unpeeled
1 tsp. crystallized ginger, finely chopped
1 tbsp. honey

INSTRUCTIONS

Thoroughly combine yogurt, pineapple, salt, spices, ginger and honey; refrigerate. Cook pasta according to package directions, omitting salt. Rinse with cold water and drain thoroughly. Cool completely. In large bowl, combine all ingredients including yogurt dressing. Chill thoroughly before serving.

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pastasalads, salads add tags