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Nutrition Facts
Serving Size 1 (176g) Recipe makes 6 servings
Calories 211
Calories from Fat 24		(11%)
Amount Per Serving		%DV
	Total Fat 2.7g	4%
	Saturated Fat 0.6g	2%
	Monounsaturated Fat 0.3g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 16mg		5%
Sodium 858mg		35%
Potassium 283mg		8%
Total Carbohydrate 34.2g		11%
	Dietary Fiber 3.4g	13%
	Sugars 5.5g
Protein 12.6g		25%
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Tuna Pasta Salad

Recipe #377089 | 25 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: AmyZoe
Jun 14, 2009

This is a quick and simple lunch or light supper from 2009 Taste of Home Annual Recipes (courtesy of Sue Gronholz, Beaver Dam, Wisconsin). 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!

SERVES 6 (change servings and units)

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.