Apple Pasta Salad

1 container (8 oz.) plain nonfat yogurt

1 can (8 oz.) unsweetened crushed pineapple, undrained

1/2 teaspoon salt, optional

1/4 teaspoon garlic powder

1/4 teaspoon dry mustard

1 teaspoon finely chopped crystallized ginger

1 tablespoon honey

       * * * * *

2 cups uncooked ratoni pasta

1/2 cup shredded carrot

1 cup sliced celery

1/4 cup sliced green onions

1/4 cup raisins

3 cups diced, unpeeled, Michigan apples

1. Thoroughly combined yogurt, pineapple, salt, spices, ginger and honey; refrigerate.

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

3. In large bowl, combine all ingredients including yogurt dressing. Chill thoroughly before serving. Yield: 8 servings, 1 cup each.

Per Serving, 1 cup: 170 Calories, 3 g dietary fiber,
1 g fat, 39 mg sodium.

Suggested Michigan apple varieties to use: Empire, Gala, Ida Red, Jonagold, Jonathan, McIntosh, Red Delicious or Rome.

CREDITS: www.MichiganApples.com