Creamy Pasta Salad With Tuna And Vegetables (Low Fat) - cooking recipe

Ingredients

8 ounces rotini pasta, cooked, rinsed under cold water and drained well
1 sweet red pepper, seeded and diced
1 cucumber, peeled and diced
3 green onions, sliced
1 (7 ounce) can tuna in water, drained and flaked
For the dressing
1 teaspoon Dijon mustard
3/4 cup plain nonfat yogurt
1/3 cup reduced-fat mayonnaise
2 tablespoons Italian parsley, chopped
1 -2 tablespoon dill weed, chopped
salt, to taste
black pepper, to taste

Preparation

Combine rotini, red pepper, cucumber, green onions and tuna in a large bowl and set aside.
In a medium bowl whisk all dressing ingredients.
Pour dressing over salad ingredients and stir well.
Refrigerate, covered, at least 2 hours before serving.