TUNA SALAD PRIMAVERA

1/4 lb. tiny shell pasta
9 oz. canned Albacore tuna, packed in water, drained and flaked
1 red bell pepper, seeded and cut into thin strips
1 carrot, thinly sliced
1/4 lb. green peas, thawed if frozen
1/2 cup fat-free Italian dressing
2 scallions, thinly sliced
1/2 tsp. salt (optional)
1/2 tsp. pepper

Cook pasta in boiling salted water about 8 minutes or until al dente. Drain. Rinse under cold running water. Drain thoroughly.

Combine pasta with remaining ingredients and pepper to taste in a bowl. Toss and serve.

Servings: 4