Servings: 16

Ingredients:

• 8 cups pasta shells, cooked
• 1/2 cup grape tomatoes, quartered
• 2 stalks celery, chopped
• 1 can tuna in water, canned; drained, flaked
• 1 cup plain nonfat yogurt
• 1 cup mayonnaise, fat-free
• 1/4 cup dill relish
• 1 tsp basil, optional
• 1 tsp cilantro, optional

Instructions:

1. Mix all the ingredients together in a large bowl.
2. Refrigerate until ready to serve.

Created by The Weekend Chef

Index Tags: diet-friendly • low-fat • pasta • Recipes • salad • seafood • tuna • Weight Watchers© • yogurt