 1 pound dry elbow macaroni
- 1½ cups Plain Mountain High Yoghurt
- 1 tablespoon turmeric
- ½ teaspoon onion powder
- 3 tablespoons honey
- 3 tablespoons Dijon mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 cups celery, chopped
- 3 cups honeydew melon, diced
- 3 cups green onions, sliced
- 3 cups baby spinach leaves
- 3 cups sliced asparagus, blanched*
- 3 cups frozen green peas, thawed
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Cook macaroni according to package directions. Drain and spray with a non-stick spray to prevent sticking. Toss well, cover, and chill.
In a large glass or ceramic bowl, gently stir together yoghurt, turmeric, onion powder, honey, mustard, salt, and pepper until well blended. Add chilled macaroni, mixing well.
In a large rectangular glass or ceramic serving dish, line up one half of the macaroni mixture along the left short side. Working left to right, add celery, melon, onions, spinach, asparagus, and peas in "stripes." Finish with a stripe of the remaining macaroni along the right side. Cover and chill for 2 to 3 hours before serving.
*To blanch asparagus, add to boiling water and cook for about two minutes. Drain and immediately plunge into a bowl of ice water. Drain asparagus when cool.
Makes 8 servings.
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