Creamy Tuna Pasta Salad
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Ingredients1 h 30 m servings 508 cals
Original recipe yields 6 servings
- Bring a large pot of salted water to a boil. Stir in pasta and return pot to boil. Cook until al dente. Drain well.
- Place squash and zucchini in a medium saucepan with 2 cups of water. Bring to a boil and cook until tender, about 15 minutes. Drain and set aside.
- In a large bowl, combine pasta, squash, zucchini, kidney beans, corn and tuna. Mix well and chill for at least 30 minutes. After salad is chilled, stir in dressing and serve.
Per Serving: 508 calories; 8.1 g fat; 79.8 g carbohydrates; 32.8 g protein; 13 mg cholesterol; 440 mg sodium. Full nutrition
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