Tuna salad primavera

1/4 pound tiny shell pasta
1 red bell pepper, seeded and cut into thin strips
1 carrot, thinly sliced
1/4 pound green peas, thawed if frozen
2 scallions, thinly sliced
9 ounces canned albacore tuna, packed in water, drained and flaked
1/2 cup fat-free italian dressing
1/2 teaspoon pepper

Cook pasta in boiling water about 8 minutes or until done. Drain and rinse under cold running water. Combine pasta with remaining ingredients and pepper to taste in a bowl. Toss and serve.

Makes 4 servings.

Nutritional values per serving

Calories: 233
Fat: 1 gm
Saturated Fat: 0 gm
Cholesterol: 19 mg
Carbohydrate: 32 gm
Fiber: 4 gm
Protein: 22 gm
Sodium: 575 mg

Reprinted with permission from the Kaiser Permanente Healthy Cuisine.
Reviewed by: Sue Heikkinen, MS, RD, CDE
Last updated: May 24, 2006