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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I doubled the recipe to have leftovers during the week. I followed the recipe except I used whole wheat pasta shells, red onion, regular mayonnaise (1 cup instead of 2 cups), and I tripled the peas. I also used 1/2 teaspoon salt and decided to add lemon pepper seasoning at the end for flavor. Works great when you're hungry now and need something quick. Yummy. Ingredients:
7 ounces pasta shells, small |
1 1/2 cups celery, chopped (i used the ribs and the leaves, but the recipe doesn't specify) |
6 ounces tuna in water, drained and flaked |
1/2 cup green pepper, chopped |
1/2 cup frozen peas, thawed |
4 ounces pimientos, drained and diced |
1 tablespoon onion, chopped |
1 cup fat-free mayonnaise |
1 teaspoon salt |
Directions:
1. Cook pasta according to package directions.
2. Drain and rinse in cold water.
3. In a large bowl, combine the pasta, celery, tuna, green pepper, peas, pimientos, and onion.
4. Combine the mayonnaise and salt and fold into salad.
5. Cover and refrigerate salad for at least 2 hours or until chilled.
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