|2||cups tri-color pasta|
|4||medium Florida carrots, julienned|
|1/2||Florida romaine lettuce, chopped|
|1||medium Florida cucumber peeled and diced|
|1||cup diced Florida green pepper|
|1/2||cup diced Florida celery|
|2||cups low-fat yoghurt|
|1||package dry Italian seasoning mix|
|1||cup low-fat cheddar cheese|
- Cook pasta according to package directions. Drain and rinse under cold water to cool. Set aside.
- Choose a large glass bowl the same diameter from top to bottom. Place carrots in bottom of bowl then layer lettuce over the carrots.
- Combine cucumber, green pepper and celery and spread in a layer over the lettuce. When pasta is cooled, spread pasta over vegetable layer.
- In a small bowl combine yoghurt and Italian seasoning. Spread carefully over pasta layer. Top with low-fat cheddar cheese. Cover and refrigerate at least one hour or before serving.