Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 oz Elbow Macaroni
-OR Medium Shells
-OR other medium pasta
-shape, uncooked
2 c Fresh green beans
- cut in half, OR...
10 oz -Frozen green beans,
- thawed and drained
1 c Plain, low-fat yogurt
1 tb Dijon mustard
2 tb Honey
2 md Carrots; grated
1 Red apple; diced
6 1/8 oz Canned white tuna
-(packed in water), drained
1/4 c Chopped walnuts
1/2 c Grated Cheddar cheese

Prepare pasta according to package directions; drain.

Blanch green beans by cooking in pot of boiling water for 2 minutes.
Drain and rinse well with cold water. Drain again.

Combine yogurt, Dijon mustard and honey in blender or food processor.
Mix well and set aside.

Spread half of the cooked pasta in the bottom of a 3-quart glass bowl,
trifle dish or glass baking dish. Top with half each of the green
beans, carrot, apple and tuna. Drizzle half of the dressing evenly
over salad. Repeat this procedure with the remaining half of the
ingredients to create a colorful salad that can be seen through the
glass dish. Sprinkle walnuts and Cheddar cheese on top.

Cover and chill for 30 minutes. Serve cold.

Each serving provides: 287 Calories; 17 g Protein; 37.6 g
Carbohydrates; 8.4 g Fat; 24.5 g Cholesterol; 276 mg Sodium. Calories
from Fat: 26%

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