Ingredients
1 1/2
cups uncooked orzo or rosamarina pasta (10 oz)
2
pouches (5 oz each) zesty lemon pepper-flavored marinated chunk light tuna
1
medium green bell pepper, chopped (1 cup)
1
cup diced dilled Havarti cheese (4 oz)
1
cup reduced-fat mayonnaise or salad dressing
1
tablespoon grated lemon peel
1
tablespoon lemon juice
1/2
teaspoon salt
Lemon slice, if desired
Dill weed sprig, if desired
Preparation
Cook and drain pasta as directed on package. Rinse with cold water; drain.
Mix pasta and remaining ingredients except lemon slices and dill weed in large bowl. Cover and refrigerate at least 1 hour to blend flavors. Garnish with lemon slices and dill weed.
