Tuna Sea Shell Salad
Source of Recipe
2 cups small pasta shells
2 cans (6.5-oz.) albacore solid white tuna in spring water, drained and flaked
1 cup thinly sliced celery
1/4 cup minced peeled onion
2 tablespoons reduced-calorie mayonnaise
2 tablespoons lemon juice
1 tablespoon white wine vinegar
1 tablespoon dried parsley flakes
1/2 teaspoon celery seed
1/2 teaspoon dill weed
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Cook pasta according to package directions. Drain, run under cold water and drain again.
In a large bowl, combine tuna with pasta. Add celery and onion and toss to combine.
In a small bowl, combine mayonnaise, lemon juice, vinegar, parsley, celery seed, dill weed, salt and pepper; mix well. Pour dressing over tuna mixture. Toss to coat. Refrigerate several hours to blend flavors. Serve cold or at room temperature.
Serving Size: 4