- 8 ounces dry whole-grain elbow pasta (Barilla Plus recommended)
- 1 cup frozen green peas
- 5 ounces canned tuna, packed in water
- 1/2 cup chopped celery
- 1/4 cup balsamic vinaigrette
Cook pasta according to package directions and add frozen peas for the last 15 seconds of cooking; drain and set aside to cool slightly.
Combine pasta and peas in a large bowl with tuna, celery and balsamic vinaigrette. Season with 1/4 teaspoon kosher salt and freshly ground black pepper to taste; mix well to combine. Serve slightly chilled or at room temperature. Enjoy this salad as is or pile it over mixed greens.
Nutrition Info (per cup):
Calories: 234; Fat: 8 grams; Saturated Fat: 1 gram; Protein: 13 grams; Carbohydrate: 28 grams; Sodium:191 milligrams; Cholesterol: 10 milligrams; Fiber: 4 grams