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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Pasta shells, tuna and veggies make this a satisfying lunch salad or even a light supper. It's convenient to prepare ahead of time and store in the refrigerator.—Sue Gronholz, Beaver Dam, Wisconsin Ingredients:
1 package (7 ounces) small pasta shells |
1-1/2 cups chopped celery |
1 can (6 ounces) light water-packed tuna, drained and flaked |
1/2 cup chopped green pepper |
1/2 cup frozen peas, thawed |
1 jar (4 ounces) diced pimientos, drained |
1 tablespoon chopped onion |
1 cup fat-free mayonnaise |
1 teaspoon salt |
Directions:
1. Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, celery, tuna, green pepper, peas, pimientos and onion. Combine the mayonnaise and salt; fold into salad. Cover and refrigerate for at least 2 hours or until chilled. Yield: 6 servings.
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