Saturday, September 24, 2011

Tuna Pasta Salad

I wanted something that was kind of an all in one that I could grab and go. I added the avocado for creaminess and added nutritional boost. If you have a little sour cream, a dollop of that would add a nice texture also. Be creative :)

3/4 cup light canola mayonnaise
1 tsp. dill weed
1/2 tsp. pepper
1/4 tsp. salt
2 cups pasta shells, cooked and drained. Whole wheat if you prefer will work. Just don't cook as long as they tend to get mushy.
1/2 small avocado smooshed with 1/2 tsp of lemon juice
1 green bell pepper, seeded and chopped.
2 carrots, chopped
2 stalks celery, sliced
1 can (5 oz.) white tuna in water, drained, flaked

Mix smooshed avocado with a small portion of the dressing and beat with a whisk until blended.

Combine avocado mixture with the remaining dressing, dill weed and pepper in large bowl.

ADD remaining ingredients; mix lightly.

REFRIGERATE several hours or until chilled.

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