Recipe - Fruited Pasta Salad

3 pack (7 ounces each) shell
macaroni; (about 6 cups)
1 One half cup Plain nonfat yogurt
1 cup Mayonnaise or salad dressing
3 pack (3 ounces each) cream
cheese; softened
Three fourths teaspoon Salt
One half teaspoon Pepper
3 Cloves garlic; crushed
1 cup Sliced green onions; (8 to 9
medium)
3 cn (15 One fourth ounces each)
pineapple chunks; drained
3 cn (15 ounces each) mandarin
orange segments; drained

1. Cook macaroni as directed on package; drain. Rinse with cold water;
drain.

2. Mix mayonnaise, cream cheese, salt, pepper and garlic in large bowl.

3. Add macaroni and remaining ingredients; toss.

4. Cover and refrigerate at least 3 hours to blend flavors.

1 Serving: 540 calories (325 calories from fat); 36 g fat (9 g saturated);
50 mg cholesterol; 770 mg sodium; 38 g carbohydrate (1 g dietary fiber); 17
g protein.

© Betty Crocker, 1997

NOTES : For a sweeter salad, toss in a little toasted flaked coconut and
raisins.
Recipe by: Betty Crocker

Posted to brandnamerecipes by Tiina 4Angels@videotron.ca on Feb 05,
1998