Wow-y Maui Pasta Salad

• 2 C dry whole-wheat rotini (spiral) pasta (8 oz)

• 1 C fresh or frozen snow peapods, sliced thinly on an angle (julienned)

• ½ C cucumber, peeled and diced

• ¼ C carrots, peeled and diced

• 1 can (8 oz) pineapple chunks in juice, diced; set aside ¼ C juice

• ½ C fat-free plain yogurt

• 1 Tbsp fresh chives, rinsed, dried, and chopped (or 1 tsp dried)

• 1 Tbsp fresh parsley, rinsed, dried, and chopped (or 1 tsp dried)

• ¼ tsp salt

• ¼ tsp ground black pepper

Directions

• 1

  In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat. Add pasta, and cook until tender, about 8 minutes. Drain, cool, and set aside.

• 2

  In the meantime, place peapods in a microwavable dish, add enough water to keep moist, and microwave for 1–2 minutes, or until warm.

• 3

  Meanwhile, combine the remaining ingredients together in a separate bowl, and toss gently.

• 4

  Add cooked pasta and peapods, and toss gently to coat the pasta.

• 5

  Serve immediately, or refrigerate for later use.