Ingredients:
- 8 ounces medium shell pasta
- 7-ounce pouch chunk light tuna
- 2 celery stalks, chopped
- 1/2 cup red onion, chopped
- 3/4 cup yellow pepper, chopped
- 1 6-ounce can or jar artichoke hearts, drained, rinsed and chopped
- 1/2 dry pint cherry tomatoes, halved
- .
- Dressing:
- 1/4 cup fat-free, reduced sodium chicken broth
- 1 tbsp lemon juice
- 1 tsp extra-virgin olive oil
- 1 tsp Dijon mustard
- Black pepper
- 1/4 tsp dried oregano
Preparation:
Cook pasta according to instructions on package. Drain and cool.
Combine tuna, celery, onion, pepper, artichoke hearts and tomatoes in a large bowl with cooled pasta.
Whisk dressing ingredients together and drizzle over tuna and pasta. Toss well, and chill until ready to serve.
Serves 4-6.
Per Serving: Calories 320, Calories from fat 25, Total Fat 2.8g (sat 0.4g), cholesterol 15mg, Sodium 248mg, Carbohydrate 51.9g, Fiber 5.3g, Protein 21.8g
