Springtime Tuna Pasta Salad
A hearty tuna and pasta salad with water chestnuts, broccoli florets, chopped carrots and sliced celery tossed in a simple dill dressing.
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 florets
1 cup carrots, chopped
1 cup celery, sliced
1 teaspoon dill weed
1/2 teaspoon ground black 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.