Low Cal Wednesday

I am sure glad I am not the weather man or woman. People would always be upset with you because you can not predict the weather. Take for instance on Sunday it was so beautiful I even put on my shorts. I have this thing I either like wearing turtlenecks and big sweaters or shorts and sandals I hate the in between. So as I was planing for the week I planed to make some different items like this fun fresh bow tie pasta. Who would know that we would have four of five inches of fresh white stuff falling. I still so badly wanted to be outside. You can see I took the picture from my table on the patio covered with melting snow. This salad was great I loved all of the flavors in the recipe. But after I made it not much flavor, so I tweaked it up a little. I added a chicken breast to ours cooked with a little more curry and lemon pepper.
Avocado and Apple Pasta Salad

8 ounces of bow tie pasta
1 green apple sliced and cored
1 ripe medium peeled and pitted sliced avocado
2 cans of pineapple chunks, drained
3/4 cup reduced fat sour cream
1 tablespoon curry powder
1 teaspoon paprika
1 teaspoon lemon pepper

Cook pasta in boiling salt water until tender about eight minutes. Drain. Rinse pasta under cold water cool. While the pasta is cooking in large bowl mix reduced non fat sour cream and curry powder, paprika and lemon pepper to blend. Fold in pineapple and apple. Mix pasta with sour cream and blend. Chill for about 30 minutes. Cut up avocado just as you are ready to serve, this is very important you do not want the avocado to turn dark.