Tuesday, June 24, 2008

IDAHO PASTA SALAD


IDAHO PASTA SALAD
- One 8 oz. medium shell pasta
- One 8-oz. carton plain nonfat yogurt
- 2 Tablespoon of spicy brown mustard
- 2 Tablespoons salt-free herb seasoning
- 1 & 1/2 cups of chopped celery
- 1 cup of sliced green onion
- 1 lb. cooked small shrimp
- 3 cups of coarsely chopped tomatoes

COOKING INSTRUCTIONS:
Cook pasta according to package directions. Drain; cool. In a large bowl, stir together yogurt, mustard, and herb seasoning. Add pasta, celery, and onion; mix well. Chill at least 2 hours. Just before serving, stir in shrimp and tomatoes.

Makes 4 (3/4-cup) servings.

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