Pasta Salad with Vegetables

Pasta Salad with Vegetables

This recipe was adapted from the National Cancer Institute Healthy Cooking book. I like this recipe because it is easy to prepare and toddler-friendly!


8-ounce (2½ cups)
whole wheat shell pasta

8-oz carton (1 cup)
plain nonfat yogurt

2 tablespoons mustard

2 tablespoons salt-free
herb seasoning (oregano, basil, garlic)

1½ cups chopped

1 cup sliced green

1 lb cooked small
shrimp, chicken, or fish

3 cups coarsely
chopped tomatoes
(about 3 large)

1 chopped zucchini or yellow squash



1 . Cook pasta according to package directions. Drain;

2. In a large bowl stir together yogurt, mustard, and
herb seasoning. Add pasta, celery, and green onion;
mix well. Chill at least 2 hours.

3. Just before serving, carefully stir in shrimp or chicken, zucchini/squash and tomatoes.