Vegetable-Tuna Pasta Salad

Course :	Tuna
From:	HungryMonster.com
Serves:	8

Ingredients:

2	cups	broccoli -- cut into flowerets
8	ounces	tuna in water, canned -- drained and flaked
1	cup	kidney beans, canned -- rinsed and drained
2	cups	cooked pasta -- shells
2	medium	tomatoes -- cut into chunks
1	cup	carrots -- grated
1/2	cup	cucumber -- cut into chunks
1/4	cup	celery -- finely chopped
1/4	cup	onions -- finely chopped
3/4	cup	Fat-free Italian salad dressing
1/4	teaspoon	Salt and pepper to taste
3	drops	hot sauce -- or to taste

Preparation:

Steam broccoli for about 5 minutes until tender-crisp. Drain and cool. Meanwhile cook pasta (about 1 cup dry), drain, and cool. Add cooled broccoli, cut up tomatoes,cucumbers, drained tuna, onions and chopped celery to the cooled pasta, mix well; then add the salad dressing and salt and pepper to taste. Put into the fridge for about 4 hours or overnight. Serve on lettuce leaves. (Note this salad is a good one for picnics)

Nutritional Information:

139 Calories (kcal); 1g Total Fat; (4% calories from fat); 12g Protein; 22g Carbohydrate; 9mg Cholesterol; 540mg Sodium