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.

Ingredients

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)

Directions

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

Print Page Version

Robin's Kitchen

Above photo: apples, from Wikipedia, free encyclopedia

Previous page

The content on this site should not take the place of advice from your doctor. Visitors to this site agree to the terms and conditions in the disclaimer.

Copyright © 1999-2007 Robin L. Russell