Courtesy of the National Heart, Lung and Blood Institute.
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 celery, chopped
1 cup green onion, sliced
1 lb small shrimp, cooked
3 cups (about 3 large) tomatoes, coarsely chopped
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 and tomatoes.
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