Fruity Pasta Salad with Lemon Poppy Seed Dressing

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3/4 cup seashell pasta
• 2 cups washed, dried and torn butterhead lettuce
• 1 small pear, cored and chopped
• 1 cup sliced fresh strawberries
• 1/3 cup chopped celery
• 1/3 cup low-fat lemon yogurt
• 1 tablespoon orange juice
• 1/2 teaspoon poppy seeds

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Cook the seashell pasta in a large pot of boiling water until tender, about 10 minutes. Drain well, rinse under cold water and let it cool completely.

2. Wash, dry and tear the butterhead lettuce into bite-size pieces. Set aside in a large bowl.

3. In a small bowl, whisk the low-fat lemon yogurt, orange juice and poppy seeds until smooth to make the dressing.

4. Add the cooled pasta, chopped pear, sliced strawberries and chopped celery to the bowl with the lettuce.

5. Pour the dressing over the salad and toss gently until everything is evenly coated.

6. Refrigerate for about 15 minutes so the flavors blend, then serve chilled.