Tuna Pasta Salad

This is a quick and simple lunch or light supper from 2009 Taste of Home Annual Recipes (courtesy of Sue Gronholz, Beaver Dam, Wisconsin). I doubled the recipe to have leftovers during the week. I followed the recipe except I used whole wheat pasta shells, red onion, regular mayonnaise (1 cup instead of 2 cups), and I tripled the peas. I also used 1/2 teaspoon salt and decided to add lemon pepper seasoning at the end for flavor. Works great when you're hungry now and need something quick. Yummy!

• Ready In: 25 mins
• Serves: 6

Ingredients

• 7  ounces pasta shells, small
• 1 1⁄2 cups celery, chopped (I used the ribs and the leaves, but the recipe doesn't specify)
• 6  ounces tuna in water, drained and flaked
• 1⁄2 cup green pepper, chopped
• 1⁄2 cup  frozen peas, thawed
• 4  ounces pimientos, drained and diced
• 1  tablespoon onion, chopped
• 1  cup fat-free mayonnaise
• 1  teaspoon salt

Directions

1. Cook pasta according to package directions.
2. Drain and rinse in cold water.
3. In a large bowl, combine the pasta, celery, tuna, green pepper, peas, pimientos, and onion.
4. Combine the mayonnaise and salt and fold into salad.
5. Cover and refrigerate salad for at least 2 hours or until chilled.