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Conchiglie (Seashell Pasta) Salad with Tuna and Bell Peppers

This pasta salad makes for an easy, healthy answer to the old “what’s for lunch?” question.

Imperial
Ingredients
1 can (170 g) Gold Seal Chunk Light Tuna, drained and flaked
2 cups
small pasta shells
1
celery rib, cut into 1/4" dice
2
green onions, finely chopped
1/2
medium red bell pepper, cut into 1/2" dice
1/2
medium green bell pepper, cut into 1/2" dice
1/3 cup
chopped red onion
1/3 cup
chopped Italian parsley
1/3 cup
mayonnaise
2 tbsp
lemon juice
2 tsp
chopped fresh tarragon
2 tsp
horseradish

salt and pepper to taste
  • Chef's Tips

    You can make this salad a day ahead for picnics or take-to-work lunches.

    Directions

    1. Cook pasta in a large pot of lightly salted boiling water until just tender; drain well.
    2. Cool pasta in cold water and drain well again. Place in a large salad bowl.
    3. Add remaining ingredients and mix gently to combine.
    4. Refrigerate until ready to serve. 

  • YIELD:

    Serves 6

    TIME:

    Prep: 20 mins
    Total: 30 mins

    Nutritional Values
    Calories
    403
    Fat
    12 g
    Sat Fat 2 g
    Carbs 60 g
    Protein 17 g
    Fibre 4 g
    Cholesterol 19 mg
    Sodium 149 mg
    Sugar 4 g
    Calcium 13 mg

 

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