A hearty pasta salad with
canned albacore tuna, water chestnuts, broccoli florets, chopped
carrots, sliced celery tossed in a dill mayonnaise dressing.
Springtime
Tuna Pasta Salad
- 3 cups pasta (such as
bowtie, mafalda or macaroni), cooked, drained
1 (8-ounce) can water chestnuts, sliced, drained
2 (6 1/8-ounce) cans albacore tuna in water, drained, flaked
1 cup fat-free salad dressing or mayonnaise
1 cup broccoli flowerets
1 cup carrots, chopped
1 cup celery, sliced
1 teaspoon dill weed
1/2 teaspoon pepper
- Mix all ingredients in
large bowl. Refrigerate several hours or overnight.
Makes 8 servings.
Recipe and photograph provided
courtesy of The Association For Dressings
and Sauces.
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