Tuna and Shell Pasta Salad

Medium shell pasta tossed with flaked tuna, chopped celery, chopped red onion, chopped yellow bell pepper, chopped artichoke hearts, halved cherry tomatoes. Pasta salad is dressed with creamy dressing created from fat-free reduced sodium chicken broth, fresh lemon juice, extra-virgin olive oil, Dijon mustard, fresh ground black pepper and dried oregano.

Ingredients -

8 ounces medium Shell Pasta, cooked to al dente, drained, cooled
1 (7 ounces) pouch or can Chunk Light Tuna
2 Celery Stalks, chopped
1/2 cup chopped Red Onion
3/4 cup chopped Yellow Bell Pepper
1 (6 ounces) can or jar Artichoke Hearts, drained, rinsed and chopped
1/2 pint Cherry Tomatoes, halved

Dressing:
1/4 cup Fat-Free, Reduced Sodium Chicken Broth
1 tablespoon Lemon Juice
1 teaspoon Extra-Virgin Olive Oil
1 teaspoon Dijon Mustard
Black Pepper
1/4 teaspoon Dried Oregano

Preparation:

1. In a large serving bowl, combine the next 6 ingredients.

2. Add the cooled pasta.

3. In a small bowl, combine the broth, lemon juice, olive oil, mustard, pepper to taste and oregano.

4. Whisk to combine.

5. Pour the dressing over the pasta, toss well and chill for 2 hours.

6. Serve.

Pasta Salad Making Tips -

Artichoke Hearts

Artichoke hearts have been marinated in liquid until very tender and tasty. The liquid is often reserved for use in making dressings and as a cooking liquid.

Pasta Salad Making Tips -

Cherry Tomatoes

Cherry tomatoes are sold at farmers markets and can be found in the produce section of your local supermarket. The small, juicy tomatoes are packaged in a small container containing roughly 20 tomatoes.

Recipe Ideas:

Tuna Macaroni Salad

Tuna Pasta Salad

Tuna Pasta Salad with Cucumbers and Tomato

Tuna Pasta Salad with Garlic and Lemon

Winter Fruit Pasta Salad

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