Pasta Salad

30 minutes Prep: 20 minutes Cook: 10 minutes

49 calories per serving view nutrition facts

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Dressing
8	ounces	salad dressing, creamy	italian
1	tablespoon	lemon juice
4	tablespoons	water
1/2	teaspoon	oregano	flakes
1/2	teaspoon	basil	flakes

Salad
8	ounces	pasta shells	small, or fusilli
2	cups	vegetables	fresh, chopped (broccoli or cauliflower florets, fresh tomatoes, carrots, sweet pepper, green onion, zucchini or summer squash)
1	cup	tuna	chicken or seafood, cooked or canned
1	x	lettuce	for salad plates

To make the dressing, put all ingredients in a large decanter, mixing well.

Refrigerate.

To make the salad, cook pasta according to package directions.

Drain, rinse, coat with a little dressing, and toss.

This will keep pasta from sticking and preserve it for several days.

Store in covered container in refrigerator.

Before serving, heat pasta for 30 seconds in microwave, then toss with vegetables and tuna, chicken or seafood.

Add a little more dressing.

Serve on lettuce-lined plates.

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Serving Size 61g

Amount per Serving

Calories 49 4% of calories from fat