Pasta and Tuna Salad

To make a complete and colorful meal,
serve this tuna salad with a
blend of cubed cantaloupe, red grapes
and strawberry halves. For variety,
top the salad with fresh dill or chives.

Ingredients
2 cups uncooked farfalle (bow tie pasta)
2 cans (6 ounces each) unsalted white tuna packed in water, drained
1/4 cup finely chopped onions
2/3 cup frozen peas, thawed
2/3 cup reduced-fat salad dressing
1/8 teaspoon ground black pepper, if desired
4 cups fresh spinach


Directions:
Fill a large pot 3/4 full with water
and bring to a boil.
Add the pasta and cook until
al dente (tender), 10 to 12 minutes,
or according to the package directions.
Drain the pasta thoroughly.

In a large bowl, combine the cooked pasta,
tuna, onions, peas, salad dressing and pepper.
Toss to mix well. Cover and refrigerate
until well chilled, at least 2 hours.

To serve, place 1 cup of
spinach on individual plates.
Top each serving with some of the
tuna salad and serve immediately.