No-Fat Tuna Pasta Salad - cooking recipe

Ingredients

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

Preparation

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