Easy Tuna Pasta Salad Recipe

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Pasta shells, tuna and veggies make this a satisfying lunch salad or even a light supper. It's convenient to prepare ahead of time and store in the refrigerator.—Sue Gronholz, Beaver Dam, Wisconsin
TOTAL TIME: Prep: 15 min. + chilling
MAKES:6 servings
Quick Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 6 servings


  • 1 package (7 ounces) small pasta shells
  • 1-1/2 cups chopped celery
  • 1 can (6 ounces) light water-packed tuna, drained and flaked
  • 1/2 cup chopped green pepper
  • 1/2 cup frozen peas, thawed
  • 1 jar (4 ounces) diced pimientos, drained
  • 1 tablespoon chopped onion
  • 1 cup fat-free mayonnaise
  • 1 teaspoon salt

Nutritional Facts

1 cup equals 225 calories, 1 g fat (trace saturated fat), 10 mg cholesterol, 800 mg sodium, 38 g carbohydrate, 3 g fiber, 14 g protein. Diabetic Exchanges: 2 starch, 1 lean meat 1 vegetable


  1. Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, celery, tuna, green pepper, peas, pimientos and onion. Combine the mayonnaise and salt; fold into salad. Cover and refrigerate for at least 2 hours or until chilled. Yield: 6 servings.
Originally published as Tuna Pasta Salad in Country Woman March/April 2005, p36

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