|
Serves 6:
7 oz. uncooked small pasta shells
2 7 oz. can tuna, drained and flaked
1/2 cup frozen peas, defrosted and drained
1/2 cup chopped tomato
1/2 cup zucchini strips (2x1/8-inch strips)
1/4 cup finely chopped red onion
2 tbsp. snipped fresh parsley
Dressing:
1/4 cup red wine vinegar
1/4 cup plain nonfat or low fat yogurt
1/4 cup nonfat or low fat mayonnaise
1/2 tsp. dried tarragon leaves
1/4 tsp. salt
1/4 tsp. pepper
Instructions
Prepare pasta as directed on package. Rinse and drain. Set aside.
In small mixing bowl, combine dressing ingredients.
Combine dressing, pasta and remaining ingredients, except parsley, in large mixing bowl or salad bowl. Toss to combine. Cover with plastic wrap. Chill. Garnish salad with parsley.
|