APPLE PASTA SALAD

FOR THE YOGURT DRESSING:
1 container (8 ounce) plain nonfat yogurt
1 can (8 ounce) unsweetened crushed pineapple, undrained
1 Tbsp. honey
1 tsp. finely chopped crystallized ginger
1/2 tsp. salt, optional
1/4 tsp. dry mustard
1/4 tsp. garlic powder
FOR THE SALAD:
2 cups uncooked rotini pasta
3 cups diced, unpeeled York or Winesap apples
1 cup sliced celery
1/2 cup shredded carrot
1/4 cup sliced green onions
1/4 cup raisins

Thoroughly combine yogurt, pineapple, honey, ginger, salt; mustard, and garlic powder; refrigerate.

Cook pasta according to package directions, omitting salt. Rinse with cold water and drain thoroughly. Cool completely.

In large bowl, combine all ingredients including yogurt dressing. Chill thoroughly before serving.

Servings: 8 (1 cup each)