Serves 8.
Ingredients:
- 16 oz whole wheat pasta, uncooked, such as penne, shells, elbow, or rigatoni
- 4 qt. water
- 1 cup fat-free plain yogurt
- 1/2 packet of Ranch dressing mix
- 1 cup salsa (heat to taste)
- 2.25 oz can of sliced black olives, drained
- 10oz can of corn, drained
- 1/2 cup shredded fat free cheddar or soy “cheddar” flavor cheese
- 1-1/2 cup shredded or diced chicken or cubed baked tofu for vegetarians
Instructions:
- Use the water and dry pasta to prepare the past according to the package.
- Meanwhile, in a small mixing bowl, combine yogurt, dressing mix, and salsa until well blended.
- Once the pasta is done, drain and let cool about 20 minutes. Do not rinse as that washes away some of the vitamins.
- In a large mixing bowl, combine pasta, salsa mixture, black olives, corn, cheese and chicken or tofu. Stir well.
- Eat immediately or chill in the refrigerator for an hour or so and serve cold.
Created by The Weekend Chef.
