Shell Pasta Slaw
|Shell pasta||8 Ounce, cooked al dente and well drained in a colander (Use Medium Ones)|
|Shredded cabbage||3 Cup (48 tbs)|
|Shredded carrots||2 Cup (32 tbs)|
|Finely chopped celery||2 Cup (32 tbs)|
|Finely chopped cucumber||2 Cup (32 tbs)|
|Plain non fat yogurt||1 1⁄4 Cup (20 tbs)|
|Nonfat mayonnaise||1⁄4 Cup (4 tbs)|
|White wine vinegar||2 Tablespoon|
|Dry mustard||1⁄2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Ground paprika||1 Pinch|
1. Toss cooked pasta shells with cabbage, carrots, celery, and cucumber.
2. Combine yogurt, mayonnaise, vinegar, dry mustard, black pepper, and paprika.
3. Toss dressing with vegetables. Chill for 2 hours before serving.