* 1 C uncooked whole-wheat shells or spirals
* 1/2 C plain nonfat yogurt
* 1 1/2 tsp. honey
* 1 TBSP lemon juice
* 1 tsp. balsamic vinegar
* 1/2 tsp. dried dill weed
* 1/4 tsp. celery seed
* 1/4 tsp. paprika
* 1 (6.5 oz.) can lite tuna packed in water, drained, flaked
* 1/3 C frozen peas, thawed
* 1/3 C celery, chopped
* 1/4 C red pepper, chopped
* 2 TBSP onion, chopped
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1. Cook the pasta as directed on the package.
2. Rinse the pasta in cold water and drain well.
3. Place the yogurt, honey, lemon juice and vinegar in a large mixing bowl.
4. Stir well until smooth.
5. Stir in the dill, celery seed and paprika.
6. Gently fold in the pasta and tuna.
7. Add the peas, celery and red pepper.
8. Combine well being sure everything is completely coated.
9. Cover and refrigerate until ready to serve.
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