1 (8 oz.) container plain nonfat yogurt
1 (8 oz.) can unsweetened crushed pineapple (undrained)
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. dry mustard
1/4 c. raisins
3 c. diced unpeeled apples
1 tsp. finely chopped crystallized ginger
1 tbsp. honey
2 c. uncooked rotini pasta
1/2 c. shredded carrot
1 c. sliced celery
1/4 c. sliced green onions

Thoroughly combine yogurt, pineapple, salt, spices, ginger and honey. Refrigerate. Cook pasta according to package directions, omitting salt. Rinse with cold water and drain thoroughly. Cool completely. In a large bowl, combine all ingredients including yogurt dressing. Chill thoroughly before serving.

Makes 8 (1 cup) servings.