Tuna and Shells Salad
8 oz, medium shells
Plain lowfat yogurt
Reduced calorie mayonnaise
¼ cup(s), chopped fresh
Canned chunk white tuna in water
10 oz, 2(5-ounce cans) solid, drained
Frozen green peas
1 cup(s), thawed
4 rib(s), medium, thinly sliced (about 1 cup)
4 medium, thinly sliced
Uncooked bell pepper(s)
½ item(s), medium, red variety, cut into 1/4-inch dice
- Cook pasta shells according to package directions. Drain shells in colander and rinse under cold water to stop cooking. Drain again.
- 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.
- Per serving: 1 1/3 cups