1 medium orange
1/4 cup plain low-fat yogurt
1 teaspoon sugar
1/4 cup tiny bow tie pasta, cooked and drained
2 medium apples, cored and chopped
2 tablespoons sliced green onions
Finely shred enough orange peel to make 1/2 teaspoon; set aside. Remove the remaining peel from orange and section orange over a bowl to catch juice. Measure 2 tablespoons of the juice. Set the sections aside.
In a medium mixing bowl stir together orange peel, the 2 tablespoons juice, the yogurt, sugar, and salt. Mix well. Add cooked pasta, chopped apples, and sliced green onions; toss to coat. Gently stir in orange sections.
Cover and chill for 2 to 24 hours. Makes 6 servings.
Make-Ahead Tip: Prepare salad; cover and chill for up to 24 hours.Source: Better Homes and Gardens