Apple Pasta Salad

1 container (8 ounce) plain nonfat yogurt
1 can (8 ounce) unsweetened crushed pineapple, undrained
1/2 tsp salt, optional
1/4 tsp garlic powder
1/4 tsp dry mustard
1 tsp finely chopped crystallized ginger
1 Tbs honey
2 C uncooked rotini pasta
1/2 C shredded carrot
1 C sliced celery
1/4 C sliced green onions
1/4 C raisins
3 C diced, unpeeled apples (suggested: Empire, Jonagold, Jonathan, McIntosh, Red Delicious or Rome)

Thoroughly combined yogurt, pineapple, salt, spices, ginger and honey; refrigerate. Cook pasta according to package directions, omitting salt. Rinse with cold water and drain thoroughly. Cool completely. In large bowl, combine all ingredients including yogurt dressing. Chill thoroughly before serving. Makes 8 (1 C) servings.
Recipe provided by the Michigan Apple Committee.
Nutritional analysis per serving: Calories, 215; Fat, 1 g; Cholesterol, 1 mg; Fiber, 3 g; Sodium, 175 mg; Percent calories from fat, 4%.




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Recipe from the New England McIntosh Growers Association