Refrigeration: 2 hours
3 cups shell macaroni (8 oz.), uncooked
1 1/2 cups fresh broccoli florets
1 6 1/2-ounce can tuna in water, drained and flaked
1 small green pepper, cut into strips
1 small sweet red pepper, cut into strips
1/2 cup reduced-calorie Italian salad dressing
OR
1/2 cup fat-free Italian salad dressing
1/3 cup sliced pitted ripe olives
1 teaspoon dried Italian seasoning
Servings: 6 / Yield: 1 1/3 cup
1. Cook pasta according to package directions, adding broccoli during last 3 minutes of cooking; drain. Rinse with cold water to cool quickly; drain well.
2. In large bowl, stir together cooled pasta and broccoli and remaining ingredients. Cover; refrigerate 2 hours.
3 cups shell macaroni (8 oz.), uncooked
1 1/2 cups fresh broccoli florets
1 6 1/2-ounce can tuna in water, drained and flaked
1 small green pepper, cut into strips
1 small sweet red pepper, cut into strips
1/2 cup reduced-calorie Italian salad dressing
OR
1/2 cup fat-free Italian salad dressing
1/3 cup sliced pitted ripe olives
1 teaspoon dried Italian seasoning
Servings: 6 / Yield: 1 1/3 cup
1. Cook pasta according to package directions, adding broccoli during last 3 minutes of cooking; drain. Rinse with cold water to cool quickly; drain well.
2. In large bowl, stir together cooled pasta and broccoli and remaining ingredients. Cover; refrigerate 2 hours.
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