Quick 'N Cool Summer Salad

40 min · Serves 8

Based on a recipe from Favorite Recipes for Family Meals Washington State University Extension, via USDA MyPlate Kitchen

What goes in

• 14 ozelbow macaroni
• 1 canlow-sodium green beans
• 1 cantuna packed in water
• 1 cupdiced cheese
• ½ cupdiced sweet pickles
• ½ cupdiced onion
• 1 cupplain low-fat yogurt
• ½ cuplight mayonnaise
• 22.2 mllemon juice
• 1.2 mlsalt
• 1.2 mlblack pepper

How to cook it

1. Boil the macaroni according to the package directions, then drain it completely and let it cool.
2. In a large bowl, combine the cooled macaroni, drained green beans, flaked tuna, diced cheese, pickles, and onion, adding chopped carrots as well if you like.
3. Whisk the yogurt, mayonnaise, lemon juice, salt, and black pepper together in a separate bowl until smooth.
4. Pour the dressing over the pasta mixture and toss gently until everything is evenly coated.
5. Chill the salad in the refrigerator before serving, and make sure to refrigerate any leftovers right away.

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