Ingredients
18
uncooked jumbo pasta shells (about half of 12-ounce package)
1
box (9 oz) frozen baby sweet peas
1/4
cup Yoplait® plain yogurt
1/4
cup mayonnaise or salad dressing
2
cans (6 ounces each) tuna packed in water, drained
2
tablespoons finely chopped onion
1
teaspoon lemon juice
1/2
teaspoon dried basil leaves
1/2
teaspoon dried oregano leaves
1/4
teaspoon lemon pepper
Salt and pepper to taste
Dash of paprika
Preparation
Cook and drain pasta shells as directed on package; pat dry.
Rinse frozen peas with cold water to separate; drain and pat dry. Mix yogurt and mayonnaise in medium bowl. Stir in remaining ingredients except paprika. Gently fold in peas.
Spoon 1 heaping tablespoonful tuna mixture into each shell. Sprinkle with paprika before serving. Serve chilled or at room temperature.
