Tuna Pasta Salad
Light & Tasty
You can dress up this scrumptious salad and take it most anywhere—from a picnic to a potluck. "Since it's so easy to prepare, I make this nutritious salad often when we're camping," reports Patricia Smith of Canby, Oregon. "It's a real crowd-pleaser in hot weather. Leftovers keep well, too."
SERVINGS: 13
CATEGORY: Lower Fat
METHOD:
TIME: Prep/Total Time: 30 min.
Ingredients:
3 cups uncooked spiral pasta
3 plum tomatoes, seeded and chopped
2 cups frozen peas, thawed
1 cup (4 ounces) cubed reduced-fat cheddar cheese
1 cup sliced ripe olives
1 cup chopped dill pickles
2 hard-cooked eggs, chopped
1 can (6 ounces) light water-packed tuna, drained
1/2 cup reduced-fat Italian salad dressing
1/2 cup pickle juice
Directions:
Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the tomatoes, peas, cheese, olives, pickles, eggs and tuna. Combine salad dressing and pickle juice; pour over pasta mixture and toss to coat. Refrigerate until serving. Yield: 13 servings.
Nutrition Facts
One serving:(3/4 cup)
Calories: 173, Fat:6 g, Saturated Fat:2 g, Cholesterol:
Diabetic Exchange:
1 starch, 1 lean meat, 1 vegetable, 1/2 fat.
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