Ingredients
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2 (6 ounce) cans tuna in water, drained
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1/2 cup Miracle Whip
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1/3 cup Italian dressing
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4 cups pasta, cooked, rinsed in cool water & drained (any pasta, I used wacky mac veggie spirals)
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1/3 cup parmesan cheese, grated
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1 teaspoon herbes de provence
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1 dash celery salt
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1 dash dill
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1 (16 ounce) bag frozen vegetables, cooked and cooled (I used california mix)
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4 ounces nonfat plain yogurt
Instructions
- Cook the pasta in water with a dash of salt.
- Combine all other ingredients in a large bowl with a lid.
- When pasta is cooked through, drain and rinse in cold water.
- Add pasta to other ingredients & mix thoroughly.
- Let sit in fridge for several hours before serving.
- May be served over a garden salad, baked potato, with crackers. This recipe is versatile & can be tweaked to your taste. Could be made gluten free if use gluten free pasta.