Need a quick salad? Cook frozen veggies with pasta, toss in crunchy celery and canned tuna, then blend with bottled dressing.
cups uncooked rotini (spiral) pasta (3 oz)
cup frozen sweet peas (from 1-lb bag)
cup chopped celery
can (6 oz) albacore tuna in water, drained, flaked
cup Parmesan peppercorn dressing
Red leaf lettuce
Cook pasta as directed on package, adding frozen peas during last 4 minutes of cooking time. Drain; rinse with cold water to cool. Drain well.
In large bowl, gently toss cooled cooked pasta and peas, celery and tuna. Pour dressing over salad; toss to coat well. Spoon salad onto lettuce-lined plates.
If you'd prefer, ranch dressing can be substituted for the Parmesan peppercorn dressing.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.