Pasta Apple Salad
VG, GF*, SF, EF
Yield: 4 Servings
Take advantage of apples in season to make this quick and tasty salad. For a creamier salad, add more yogurt.
2 cups cooked macaroni or other small pasta
1 apple, cored and diced
1 stalk celery, chopped
2 tbs raisins (optional)
6 whole unsalted peanuts, chopped (optional)
1/2 cup plain, low-fat yogurt
1/8 tsp ginger (or to taste)
In a bowl, combine macaroni, apple, celery, raisins and peanuts (if using). Add yogurt and stir until coated; sprinkle with ginger to taste.
"This recipe came from Heart Smart Cooking on a Shoestring by Julie Watson, a cookbook my mother gave me while I was a starving student. This cookbook was published in 1991 by the Heart and Stroke Foundation of Canada.
This is a very tasty salad. I would recommend dipping apple pieces in lemon juice to ensure they do not go brown.
*To make it wheat-free or gluten-free use pasta made from appropriate grains."
From the kitchen of: Robin Russell, Webmaster
Recipe published: Fall, 2006
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Above photo: apples, from Wikipedia, free encyclopedia
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