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Fish: Tuna Pasta Salad - 13 -- e-w

Source of Recipe

Light & Tasty 2003 – P. Smith; Canby, OR
Tuna Pasta Salad - 13
Serves: 13

3 c. uncooked spiral pasta

3 plum tomatoes, seeded and chopped
2 c. frozen peas, thawed
1 c. (4 oz.) cubed reduced-fat cheddar cheese
1 c. sliced ripe olives
1 c. chopped dill pickles
2 hard-cooked eggs, chopped
1 6-oz. can light water-packed tuna, drained

1/2 c. reduced-fat Italian salad dressing
1/2 c. pickle juice

Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the next 7 ingredients. Combine salad dressing and pickle juice; pour over pasta mixture; toss to coat. Refrigerate until serving.

One 3/4-cup serving equals: 173 calories…6 gm fat (2 gm saturated)…45 mg cholesterol…533 mg sodium…20 gm carbohydrate…2 gm fiber…10 gm protein ++++ Exchanges: 1 starch…1 lean meat…1 vegetable…1/2 fat +++ WWP: 4