6

Tuna and Shells Salad

Total Time
35 min
Prep
20 min
Cook
15 min
Serves
6
Difficulty
Easy
Ingredients

uncooked pasta

8 oz, medium shells

plain lowfat yogurt

1 cup(s)

reduced calorie mayonnaise

¼ cup(s)

dill

¼ cup(s), chopped fresh

table salt

¾ tsp

black pepper

¼ tsp

canned chunk white tuna in water

10 oz, 2(5-ounce cans) solid, drained

frozen green peas

1 cup(s), thawed

uncooked celery

4 rib(s), medium, thinly sliced (about 1 cup)

uncooked scallion(s)

4 medium, thinly sliced

uncooked bell pepper(s)

½ item(s), medium, red variety, 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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