Pasta salad with tuna and peas
5
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 6 • Difficulty: Easy
Chopped chicken breast or shrimp make tasty swaps for the tuna. To make this vegetarian, use chickpeas or white beans instead of the fish.
Ingredients
Uncooked pasta
8 oz, medium shells
Plain fat free Greek yogurt
1 cup(s)
Reduced calorie mayonnaise
¼ cup(s)
Fresh dill
¼ tbsp(s), chopped
Table salt
¾ tsp(s)
Black pepper
¼ tsp(s)
Canned chunk white tuna in water
10 oz, 2(5-ounce cans) solid, drained
Frozen green peas
1 cup(s), thawed
Celery
4 stalk(s), medium, thinly sliced (about 1 cup)
Scallions
4 medium, thinly sliced
Red bell pepper
½ cup(s), chopped, cut into 1/4-inch dice
Instructions
1
Cook pasta shells according to package directions. Drain shells in colander and rinse under cold water to stop cooking. Drain again.
2
To make dressing, stir together yogurt, mayonnaise, dill, salt, and black pepper in serving bowl. Add shells, tuna, peas, celery, scallions, and bell pepper; stir until combined.
3
Per serving: 1 1/3 cups
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