Cool off with this light and healthy summer pasta salad.
2½ cups medium shell pasta
1 cup plain non-fat yogurt
2 Tbsp spicy brown mustard
2 Tbsp salt-free herb seasoning
1½ cups fresh peas
1 cup green onion, sliced
1 lb small shrimp, cooked
- Cook pasta according to directions – but do not add salt to water. Drain and cool.
- In large bowl, stir together yogurt, mustard, and herb seasoning.
- Add pasta, celery, and green onion, and mix well. Chill for at least 2 hours.
- Just before serving, carefully stir in shrimp.
Serves 16 (Serving size: 1 cup)
Nutritional information: 140 calories; 1g fat; less than 1g saturated fat; 60mg cholesterol; 135mg sodium; 1g fiber; 14g protein; 19g carbohydrates; 295mg potassium
Courtesy of the National Heart Lung and Blood Institute