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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 13 |
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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. 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:
1. 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.
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