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
(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.