Mar 252013


heart healthy salads, summer salad, Easter salad

Fresh, delicious and perfect all year long.


1 (8 oz.) bag whole grain pasta (macaroni, penne, twists)
2 (5 oz.) cans chunk light tuna in water, drained
4 celery ribs, diced
1 package (15 oz.) frozen peas, thawed
1/3-1/2 cup low fat Best Foods Mayonnaise
1 Tablespoon lemon juice
1/8 – 1/4 teaspoon cayenne pepper
1/4-1/2 teaspoon Kosher salt
Fresh ground black pepper to taste


Cook pasta according to package directions, but don’t overcook. (Al dente is your goal.)Drain, and allow to cool.
In a large bowl, combine pasta, celery, peas, mayonnaise. Stir until well-combined.
Add cayenne pepper and salt.
Refrigerate for at least one hour before serving. Top with fresh ground pepper.

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