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Shell Pasta Slaw

fatfree.kitchen's picture
Ingredients
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Chilling
Interest: 
Party, Healthy

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