Now that I'm just cooking for the two us we've been eating a lot of salads this summer. Sometimes they are a side dish served with grilled meat and other times they are the main dish like this one. I made this quick pasta salad last week, our youngest daughter dropped by the next day and as usual she checked out the fridge for a snack. "You've got pasta salad, may I have some?" she asked.  I replied, "Sure, help yourself!" She liked it except for the peas! Oh well, both hubs and I like peas besides, they and the whole wheat pasta are healthy for you! Try this low calorie, low fat and low sodium salad recipe the next time you need some quick and easy for dinner.

1 cup uncooked whole-wheat shells or spirals
1/2 cup plain nonfat yogurt
1 1/2 teaspoons honey
1 tablespoon lemon juice
1 teaspoon balsamic vinegar
1/2 teaspoon Watkins dill
1/4 teaspoon Watkins celery seed
1/4 teaspoon Watkins paprika
1/4 teaspoon Watkins black pepper, or to taste
1 (6 ½ oz.) can lite tuna packed in water, drained, flaked
1/2 cup frozen peas
1/3 cup chopped celery
1/3 cup chopped red bell pepper
2 tablespoons chopped green onion or 1 tablespoons Watkins minced green onion
 
Instructions: Cook pasta in boiling water for 12 minutes or until done, add the peas to thaw. Then drain and rinse with cold water. In a large bowl combine yogurt, honey, lemon juice, vinegar, dill, celery seed, pepper and paprika. Stir in cooked pasta, tuna, celery, and red pepper. Mix until evenly coated. Sprinkle green onion on top and serve. Refrigerate until ready to serve. (Serves 4)

Note: this is equally delicious made with canned salmon!

Get the best quality herbs and spices in the Watkins Store.