Vegetable Pasta and Tuna Salad

1 bag ditilini pasta
1/2 cucumber, diced
1/2 green pepper, diced
1 stalk celery, diced
1/2 onion, chopped
1 cup steamed broccoli
1 large carrot, steamed
1 cup watercress, chopped
juice of 1 lemon
2 cans chunk light tuna in water
2 tbsp canola or olive oil
2 tbsp dijon mustard
1 tbsp tahina
1 tbsp rice wine vinegar
1 tbsp agave nectar

Cook ditilini pasta in a large pot, drain and set aside. sautee onion and green pepper. In a large mixing bowl, combine pasta and sauteed onion and green pepper. Mix in cucumber, steamed broccoli and carrots, watercress, and tuna. In a seperate bowl or cup, mix together the oil, tahina, vinegar, dijon mustard, and agave until blended into a sauce. Mix the sauce into the pasta mixture and refrigerate. Enjoy.

Serving Size: makes 15 1-cup servings

Number of Servings: 15

Recipe submitted by SparkPeople user CMAD13.