Colorful Pasta Salad
- 8 oz. tri-colored pasta twists
- 2 c. low-fat plain yogurt
- 3 Tbsp. lemon juice
- 2 tsp. sugar
- pinch of salt
- 1 c. whipping cream
- 1 3/4 Emmenthaler cheese, rind removed and cut in thin strips
- 1/3 c. chopped walnuts
- 1 1/4 c. seedless red grapes, sliced
- 1 pear, sliced
- 1 red apple, sliced
- 1/2 head endive
- Cook pasta in boiling, salted water until just tender, following package directions; drain.
- Mix yogurt, lemon juice, sugar and a pinch of salt together.
- Whip cream until stiff and stir into yogurt mixture.
- Combine cheese, walnuts, fruits, pasta and yogurt mixture in bowl.
- Separate endive into leaves, then tear into pieces.
- Arrange endive pieces on 4 salad plates.
- Spoon pasta salad on top and serve.
tricolored pasta twists, lowfat plain yogurt, lemon juice, sugar, salt, whipping cream, walnuts, red grapes, pear, red apple, endive
Taken from www.cookbooks.com/Recipe-Details.aspx?id=715754 (may not work)