Total Time
20mins
Prep 15 mins
Cook 5 mins

I have to confess I made this with sour cream instead of yogurt so it wasn't "lightened up". I also added some pickles because I prefer a sour taste to the sweet pickle flavor (I added sweet pickles too). This is a perfect week night dish that comes together quickly and is delicious. Recipe courtesy of Classic Pillsbury Cookbook Cool Salads and Sizzling BBQ. NOTE: 5/13/12 I made this again "lightened up", and it was terrific. I used dill pickles instead of sweet pickle relish, but I did not miss the mayonnaise in this recipe.

Ingredients Nutrition

  • 2 cups radiatore (pasta nuggets, uncooked)
  • 12 14 ounces tuna, drained and flaked
  • 14 cup celery, diagonally sliced
  • 14 cup carrot (cut into 1 1/2 x 1/4 x 1/4 inch strips)
  • 14 cup cucumber, chopped and seeded
  • 14 cup radish, thinly sliced
  • 2 tablespoons green onions, chopped
  • 1 tablespoon sweet pickle relish
  • Dressing

  • 12 cup low-fat plain yogurt
  • 12 cup reduced-calorie mayonnaise or 12 cup salad dressing
  • 1 -1 12 teaspoon lemon pepper seasoning

Directions

  1. Cook pasta according to desired doneness as directed on package.
  2. Drain and rinse with cold water.
  3. In large bowl, combine all salad ingredients and toss gently.
  4. In small bowl, combine all dressing ingredients and blend well.
  5. Pour dressing over salad and toss gently to coat.
  6. Cover and refrigerate 1 to 2 hours to blend flavors.
  7. Store in refrigerator.