A Waldorf salad inspired my pasta dish. I use smoked turkey, apples, strawberries and orecchiette. Rotisserie chicken and other fruits would also taste great.
—SONYA LABBE WEST HOLLYWOOD, CA
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
2 cups uncooked orecchiette or small tube pasta (about 6 ounces)
1/4 cup reduced-fat plain yogurt
2 tablespoons mayonnaise
2 tablespoons 2% milk
4 teaspoons Dijon mustard
1/2 teaspoon dried thyme, optional
1 medium apple, chopped
1 tablespoon lemon juice
1/2 pound thick-sliced deli smoked turkey, cut into bite-size pieces
1 cup quartered fresh strawberries
1 celery rib, sliced
1/4 cup toasted chopped walnuts, optional
1. Cook pasta according to package directions. Drain; rinse with cold water and drain well.
2. Meanwhile, in a small bowl, mix the yogurt, mayonnaise, milk, mustard and, if desired, thyme until blended. Toss apple with lemon juice.
3. In a large bowl, combine pasta, apple, turkey, strawberries and celery. Add dressing; toss gently to coat. If desired, sprinkle with the walnuts. Refrigerate until serving.
Per 1 1/2 cups without walnuts: 313 cal., 8g fat (1g sat. fat), 24mg chol., 606mg sod., 42g carb. (8g sugars, 3g fiber), 19g pro.
Diabetic Exchanges: 2 starch, 2 lean meat, 1 fat, 1/2 fruit.