Garden Tuna Pasta Salad

A delicious pasta salad that tastes great with all the veggies in it. I substitute canned shrimp in place of canned tuna if I want to change it up a bit.

Step: 1

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.

Step: 2

Meanwhile, combine tuna, bell pepper, celery, carrot, radishes, green onions, and parsley in a large bowl.

Step: 3

Drain macaroni and rinse in cold water. Drain again and add to the bowl with the tuna mixture.

Step: 4

Combine mayonnaise, ranch dressing, Parmesan cheese, black pepper, and salt in a small bowl. Pour dressing over salad and toss to coat. Refrigerate at least 2 hours before serving.

Per Serving: 405 calories; protein 14.1g; carbohydrates 37.5g; fat 22g; cholesterol 24.4mg; sodium 682.4mg.

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