Citrus Pasta Salad
2 cups dry corkscrew macaroni (rotini)
1-1/2 cups reduced fat Monterey jack cheese, cubed
1 cup celery, thinly sliced
1 cup green sweet pepper, cut into 1/2-inch pieces
1 cup radishes, sliced
1/4 cup green onions, sliced
3/4 cup frozen Florida orange juice concentrate, thawed
1/2 cup fat-free mayonnaise or reduced-calorie nayonnaise or salad dressing
1/2 cup plain fat-free yogurt
1/3 tsp. ground black pepper
4 Florida oranges, peeled, sectioned, and seeded
Cook pasta according to pkg. directions.
Drain. Rinse with cold water and drain again.
In a large bowl combine pasta, cheese, celery, green pepper, radishes and green onions.
For dressing, in a small bowl stir together thawed concentrate,
mayonnaise, yogurt and black pepper.
Pour dressing over pasta mixture. Add orange sections. Toss gently to coat.
Cover and chill for 4 to 24 hours.
Makes 12 side-dish servings.
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