3 cups pasta (such as bow tie or macaroni), cooked, drained
2 cans (6 oz. each) white tuna in water, drained, flaked
1 can (8 oz.) sliced water chestnuts, drained
1 cup broccoli florets
1 cup chopped carrots
1 cup sliced celery
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Let's Make It
Mix dressing, dill and pepper in large bowl. Add remaining ingredients; mix lightly. Refrigerate several hours or overnight.
If pasta is used in a salad, rinse it under cold water immediately after cooking to prevent the pieces from sticking together. Drain well.
Get a boost of vitamin A and vitamin C from the veggies in this low-fat tangy tuna pasta salad.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 41g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 8 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.