Saturday, May 31, 2008

Tuna Pasta Salad

Now that I'm back on the diet wagon, I decided to keep it cool and make a salad to grab at the end of the day. It was really good to come home to after work. It definitely tastes best after it's chilled overnight and the flavors enhanced. Enjoy!



Tuna Pasta Salad
Serves 4

2 cans (6 ounces each) solid white tuna packed in water, rinsed and drained
4 ounces macaroni (I used Ronzoni Smart Pasta), cooked and drained
2 tablespoons light mayonnaise
1 tablespoon fat-free honey mustard dressing
1 teaspoon dijon mustard
5 baby carrots, grated
2 small dill pickles, finely chopped
salt and pepper to taste

Combine all the ingredients in a large bowl. Chill overnight for best results.

(Each serving is 4 points.)

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