Creamy Tuna Pasta Salad Directions:
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Bring a large pot of salted water to a boil.
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Add the elbow pasta and cook according to package instructions until al dente.
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Drain and rinse the pasta with cold water, then let it cool completely.
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Grate the carrot, chop the lettuce into thin strips, and drain the corn.
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Drain the tuna and break into chunks with a fork.
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In a large bowl, combine the cooled pasta, tuna, grated carrot, lettuce, and corn. Toss gently.
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Add mayonnaise, salt, and pepper. Mix thoroughly until all ingredients are coated.
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Cover and refrigerate for at least 30 minutes before serving.
WW Points Calculation:
Tuna in water (4 cans): 0 points
Yellow corn (1 can): 3 points
Carrot (1 medium): 0 points
Lettuce (¾ head): 0 points
Elbow pasta (16 oz, cooked): 12 points
Light mayonnaise (6 tablespoons): 6 points
Total Points: 21
Servings: 8
Per Serving: 3 points
Nutrition Information:
Calories: 218 kcal
Fat: 4 g
Protein: 20 g
Carbohydrates: 28 g
Sugar: 3 g
Sodium: 400 mg
I'm waiting for your comments! Enjoy!
