• 1/4 lb. tiny shell pasta
• 1 red bell pepper, seeded and cut into thin strips
• 2/3 cup fresh carrots, thinly sliced
• 1/4 lb. green peas, thawed if frozen
• 2 scallions, thinly sliced
• 9 ounces canned Albacore tuna, packed in water, drained and flaked
• 1/2 cup fat-free Italian dressing
• 1/2 tsp. salt (optional)
• 1/2 tsp. pepper

Cook pasta in boiling salted water about 8 minutes or until al dente. Drain.

Rinse under cold running water. Drain thoroughly. Combine pasta with remaining ingredients and pepper to taste in a bowl. Toss and serve.

Per serving: calories 317, fat 1.6g, 5% calories from fat, cholesterol 19mg, protein 24.9g, carbohydrates 48.7g, fiber 4.3g, sugar 7.3g, sodium 578mg, diet points 6.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.0, Fruit: 0.0, Bread: 2.8, Lean meat: 0.0, Fat: 0.0, Sugar: 0.0, Very lean meat protein: 1.9

  view detailed nutritional information

The recommended wines are: Fumé Blanc, White Zinfandel, or Chablis.