Ready in 1 hour 20 minutes
This salad is great, the flavors are so fresh. Simply using lemon juice over a heavy dressing really lets you taste the ingredients. It also helps cut down on the fat and calories, allowing you to create a simple, healthy, and lite meal.
Cook the pasta according to package, drain, and let cool.
Mix all the vegetables in large bowl and season to taste. Drain the tuna and add to vegetables. Add the cooled pasta shells. Mix in the lemon juice. Cover and refrigerate for at least one hour.
Approximately 167 calories per serving (1 cup). If anyone knows how to provide the rest of the nutrition, I would appreciate it.
StrawberryMarigold 3y agoI made this with the ingredients I had on hand (reg. tomatoes, not cherry; lime, not lemon, wheat penne, not shells) and it came out great. Very light and the avocado and pasta make it filling. When I go to the store, I will try it as it was meant to be, but really delicious nonetheless!
kylienemichelle 3y agoDELICIOUS!!! I have been looking for a healthy tuna salad for a while and this one is amazing. I absolutely loved it. I doubled the dill.
MaryCookies 4y agoI prepare this salad to my 10 year old kid and mmmmm he LOVED IT.
pineapplebutter 7y agoThis salad is meant to be seasoned to your taste, so take the time to take a bite before refrigerating. This is a very crisp, fresh salad that can easily be improvised. You could sub out tuna for chicken instead or just add your favorite dressing. [I posted this recipe.]