Tuna and Shells Salad
- Total Time
uncooked pasta8 oz, medium shells
plain lowfat yogurt1 cup(s)
reduced calorie mayonnaise¼ cup(s)
dill¼ cup(s), chopped fresh
table salt¾ tsp
black pepper¼ tsp
canned chunk white tuna in water10 oz, 2(5-ounce cans) solid, drained
frozen green peas1 cup(s), thawed
uncooked celery4 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
- 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