Ingredients
  • 1/2  cup 
    orzo, tripolini, tiny tube macaroni, or tiny star macaroni
  • 1   cup 
    frozen mixed peas and carrots
  • 8   ounces 
    fully cooked boneless ham, cut into 1/2-inch cubes
  • 4   
    green onions, sliced
  • 1/2  cup 
    plain low-fat yogurt
  • 2   tablespoons 
    reduced-calorie creamy cucumber salad dressing
  • 1/4  teaspoon 
    dried dillweed
  • 2   
    medium tomatoes, sliced
  • 1   
    green pepper, cut into half rings
  •  
    Lettuce leaves
Directions
1.
In a medium saucepan bring a large amount of water to boiling. Add pasta and frozen mixed peas and carrots. Return to boiling, then reduce heat slightly. Boil, uncovered, for 5 to 8 minutes or until pasta and carrots are tender. Immediately drain mixture in a colander, then rinse with cold water and drain again.
2.
In a medium mixing bowl stir together pasta, peas and carrots, ham, and green onions. In a small mixing bowl stir together yogurt, cucumber dressing, and dillweed. Pour yogurt mixture over pasta and vegetable mixture. Toss until well coated. Cover and chill for at least 4 hours.
3.
To serve, arrange the tomato slices and green pepper on 4 lettuce-lined salad plates. Stir the pasta mixture and divide mixture among plates. Makes 4 servings.
Nutrition information
Per Serving: cal. (kcal) 175, Fat, total (g) 6, chol. (mg) 38, carb. (g) 16, pro. (g) 17, sodium (mg) 800, Percent Daily Values are based on a 2,000 calorie diet
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