Serves: 8
Total Calories: 237
Cook pasta according to package directions. Drain. Transfer hot pasta immediately to a large bowl. In a separate bowl, blend cream cheese and ranch dressing. Stir in milk and dill weed. Add to pasta and toss until completely blended. Add tuna, tomato, cucumber, and green onion. Toss lightly. Cover and chill for four or more hours.
This Veggie-Tuna Pasta Salad recipe is from the Cook'n Lite & Healthy Cookbook. Download this Cookbook today.
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