Double Decker Pasta Salad

Recipe Ingredients

8 oz	227g	Elbow macaroni - or medium shells
		Other medium pasta - shape, uncooked
2 cups	320g / 11oz	Fresh green beans - cut in half, or...
10 oz	284g	-frozen green beans - thawed and drained
1 cup	237ml	Plain - low-fat yogurt
1 tablespoon	15ml	Dijon mustard
2 tablespoons	30ml	Honey
2 tablespoons	30ml	Carrots - grated (medium)
1		Red apple - diced
6 1/8 oz	174g	Canned white tuna - (packed in water)
1/4 cup	36g / 1.3oz	Chopped walnuts
1/2 cup	73g / 2.6oz	Grated cheddar cheese

Recipe Instructions

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.

Source:
Betty Crocker's Smartcook

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