You may also like
Categories:Viewed: 112 - Published at: 9 years ago
Ingredients
- 8 ounces elbows
- 1/3 cup carrot, chopped or shredded
- 1/3 cup celery, chopped
- 1/4 teaspoon pepper
- 1 can (6 ounces) tuna packed in water, drained
- 1 cup reduced-fat mayonnaise
- 1 tablespoon sweet pickle relish
- 1 tablespoon vinegar
- 1 teaspoon salt
- 2 tablespoons onion, minced
Method
- Cook elbows according to package directions, drain. Rinse with cold water to cool quickly, drain well and set aside. In large bowl combine mayonnaise, relish, vinegar, salt and pepper. Stir in cooled pasta, tuna, celery, carrot and onion. Cover; chill to blend flavors until ready to serve. Recipe provided by National Pasta Association.
