Tuna Pasta Salad

Name: Tuna Pasta Salad
Ingredients: 1 c. uncooked whole wheat shells or spirals (1 1/2 c. cooked); 1/2 c. plain nonfat yogurt; 1 1/2 tsp. honey; 1 Tbsp. lemon juice; 1 tsp. balsamic vinegar; 1/2 tsp. dried dill weed; 1/4 tsp. celery seed; 1/4 tsp. paprika; pinch of white pepper (optional); 1 (6 1/2 oz.) can light tuna (packed in water), drained and flaked; 1/3 c. frozen peas, do not thaw; 1/3 c. chopped celery; 1/4 c. chopped red pepper; 2 Tbsp. chopped green onion

14 ingredients

9 steps

Ingredients

1 c. uncooked whole wheat shells or spirals (1 1/2 c. cooked)
1/2 c. plain nonfat yogurt
1 1/2 tsp. honey
1 Tbsp. lemon juice
1 tsp. balsamic vinegar
1/2 tsp. dried dill weed
1/4 tsp. celery seed
1/4 tsp. paprika
pinch of white pepper (optional)
1 (6 1/2 oz.) can light tuna (packed in water), drained and flaked
1/3 c. frozen peas, do not thaw
1/3 c. chopped celery
1/4 c. chopped red pepper
2 Tbsp. chopped green onion

Directions

1

Cook pasta in boiling water 10 to 12 minutes to taste.
2

Drain and rinse with cold water.
3

In a large bowl, combine yogurt, honey, lemon juice, vinegar, dill, celery seed, paprika and white pepper.
4

Stir in pasta, tuna, peas, celery and red pepper.
5

Mix gently, but thoroughly, until evenly coated with dressing. Sprinkle green onion on top.
6

Serve at room temperature.
7

If salad needs to be held for more than 2 hours, cover and refrigerate.
8

If chilled, let sit at room temperature a minimum of 15 minutes before serving.
9

Yields 4 servings.