Recipe: Fruit/Veggie/Tuna Layered Pasta Salad

Double Decker Pasta Salad
Serves 6

8 oz. Elbow Macaroni, Medium Shells or other medium pasta shape, uncooked
2 cups fresh green beans, cut in half, or 1 10-oz package frozen green beans, thawed and drained
1 cup plain, low-fat yogurt
1 tbsp. Dijon mustard
2 tbsp. honey
2 medium carrots, grated
1 red apple, diced (about 1 1/4 cups)
1 6 1/8-oz. can white tuna packed in water, drained
1/4 cup chopped walnuts
1/2 cup grated Cheddar cheese


Prepare pasta according to package directions; drain.

Blanch green beans by cooking in pot of
boiling water for 2 minutes. Drain and
rinse well with cold water. Drain again.

Combine yogurt, Dijon mustard and honey
in blender or food processor. Mix well and set aside.

Spread half of the cooked pasta in the
bottom of a 3-quart glass bowl, trifle
dish or glass baking dish. Top with half
each of the green beans, carrot, apple
and tuna. Drizzle half of the dressing
evenly over salad. Repeat this procedure
with the remaining half of the ingredients
to create a colorful salad that can be seen
through the glass dish. Sprinkle walnuts and
Cheddar cheese on top.

Cover and chill for 30 minutes. Serve cold.