Tuna Pasta Salad

• 1 c. uncooked whole wheat shells or spirals (1 1/2 c. cooked)
• 1/2 c. plain nonfat yogurt
• 1 1/2 tsp. honey
• 1 Tbsp. lemon juice
• 1 tsp. balsamic vinegar
• 1/2 tsp. dried dill weed
• 1/4 tsp. celery seed
• 1/4 tsp. paprika
• pinch of white pepper (optional)
• 1 (6 1/2 oz.) can light tuna (packed in water), drained and flaked
• 1/3 c. frozen peas, do not thaw
• 1/3 c. chopped celery
• 1/4 c. chopped red pepper
• 2 Tbsp. chopped green onion

1. Cook pasta in boiling water 10 to 12 minutes to taste.
2. Drain and rinse with cold water.
3. In a large bowl, combine yogurt, honey, lemon juice, vinegar, dill, celery seed, paprika and white pepper.
4. Stir in pasta, tuna, peas, celery and red pepper.
5. Mix gently, but thoroughly, until evenly coated with dressing. Sprinkle green onion on top.
6. Serve at room temperature.
7. If salad needs to be held for more than 2 hours, cover and refrigerate.
8. If chilled, let sit at room temperature a minimum of 15 minutes before serving.
9. Yields 4 servings.

whole wheat shells, nonfat yogurt, honey, lemon juice, balsamic vinegar, dill weed, celery, paprika, white pepper, light tuna, frozen peas, celery, red pepper, green onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=736647 (may not work)