No-Fat 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, rinsed if salted, drained and flaked
• 1/3 c. frozen peas, thawed
• 1/3 c. chopped celery
• 1/4 c. chopped red pepper
• 2 Tbsp. chopped green onion

1. Cook pasta in boiling water for 10 to 12 minutes.
2. Drain and rinse with cold water.
3. In a large bowl, combine yogurt, honey, lemon juice, vinegar and spices.
4. Stir in pasta and remaining ingredients.
5. Serve at room temperature.
6. If salad needs to be made ahead of time, store in refrigerator.
7. But let set at room temperature 15 minutes before serving.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=637815 (may not work)