Pasta salad with tuna and peas

5
Points®
Total Time
35 min
Prep
20 min
Cook
15 min
Serves
6
Difficulty
Easy

Ingredients

Uncooked pasta

8 oz, medium shells

Plain fat free Greek 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

Celery

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

Scallions

4 medium, thinly sliced

Bell pepper

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