Cheesy Egg & Pasta Salad

3 cups (750 mL) cooked spiral pasta (Fusilli)
5 hard-cooked eggs, chopped
1 hard-cooked egg for garnish
½ cup (125 mL) cheddar cheese, cubed
1 cup (250 mL) thinly sliced celery
¾ cup (175 mL) low-fat mayonnaise
2 tbsp (25 mL) finely chopped green onion
½ tsp (2 mL) dry mustard
¼ tsp (1 mL) salt
¼ cup (50 mL) cherry tomatoes (sliced)

When Fusilli pasta is cooked, rinse with cold water, drain and set aside. Combine eggs, cheese, and celery in a large bowl; add mayonnaise, green onion, mustard and salt and toss gently. Stir in cooked pasta and garnish with sliced cherry tomatoes and egg slices. Chill in refrigerator. Makes 6 servings.

Nutrient Analysis:
Calories: 335.2
Carbohydrates: 26.5
Fat: 19.9
Protein: 13.5
Sodium: 439.6