Ingredients
1/2 cup orzo, tripolini, tiny tube macaroni, or tiny star macaroni
1 cup frozen mixed peas and carrots
8 ounces fully cooked boneless ham, cut into 1/2-inch cubes
4 green onions, sliced
1/2 cup plain low-fat yogurt
2 tablespoons reduced-calorie creamy cucumber salad dressing
1/4 teaspoon dried dillweed
2 medium tomatoes, sliced
1 green pepper, cut into half rings
Lettuce leaves

Directions
1. In a medium saucepan bring a large amount of water to boiling. Add pasta and frozen mixed peas and carrots. Return to boiling, then reduce heat slightly. Boil, uncovered, for 5 to 8 minutes or until pasta and carrots are tender. Immediately drain mixture in a colander, then rinse with cold water and drain again.
2. In a medium mixing bowl stir together pasta, peas and carrots, ham, and green onions. In a small mixing bowl stir together yogurt, cucumber dressing, and dillweed. Pour yogurt mixture over pasta and vegetable mixture. Toss until well coated. Cover and chill for at least 4 hours.
3. To serve, arrange the tomato slices and green pepper on 4 lettuce-lined salad plates. Stir the pasta mixture and divide mixture among plates. Makes 4 servings.

Nutrition Facts
Calories 175, Total Fat 6 g, Cholesterol 38 mg, Sodium 800 mg, Carbohydrate 16 g, Protein 17 g.
Percent Daily Values are based on a 2,000 calorie diet