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  • 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
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.
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.
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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