Quick 'N Cool Summer Salad

Servings: 8

Ingredients

• 14 ounces elbow macaroni
• 1 can green beans (16 ounce, drained, or other vegetable)
• 1 can tuna packed in water (6.5 ounces, drained and flaked)
• 1 cup cheese (diced)
• 1/2 cup sweet pickles (diced)
• 1/2 cup onion (diced)
• 1 cup yogurt, plain
• 1/2 cup mayonnaise, light
• 1 1/2 tablespoons lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon seasoned pepper

Instructions

1. Wash hands with soap and water.
2. Prepare elbow macaroni according to package directions and drain.
3. Add vegetables, tuna, onions, cheese, and pickles.
4. Mix yogurt, salad dressing, lemon juice, salt and seasoned pepper.
5. Toss with macaroni mixture.
6. Chill before serving.
7. Refrigerate leftovers promptly.

   * Add chopped carrots if desired.

Recipe & Photo by Washington State University Extension. Please visit MyPlate for nutrition information.

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