Supper Salad: Italian Tuna and Fusilli

A trio of veggies, a dose of fresh dill and good-quality canned tuna join forces for a satisfying main-course salad. It's easy to make ahead for tonight's dinner or tomorrow's lunch.

1 cup fusilli (corkscrew pasta)
1 cup small broccoli florets
1 (5-oz.) can tuna, drained
1/2 cup halved grape tomatoes
1/2 cup chopped unpeeled cucumber
1/4 cup Ranch dressing
2 tablespoons chopped fresh dill
1/4 teaspoon salt

1. Cook pasta according to package directions, adding broccoli during last 1 minute of cooking; drain. Cool under cold running water; drain well.

2. Toss pasta and broccoli with all remaining ingredients in medium bowl.

2 (1 3/4-cup) servings

PER SERVING: 395 calories, 17 g total fat (3 g saturated fat), 24 g protein, 37.5 g carbohydrate, 30 mg cholesterol, 985 mg sodium, 4 g fiber

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