Tuna Pasta Salad
- Total: 17 min
- Prep: 5 min
- Cook: 12 min
- Yield: 6 cups
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 234
- Total Fat
- 8 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 10 milligrams
- Sodium
- 191 milligrams
- Carbohydrates
- 28 grams
- Dietary Fiber
- 4 grams
- Protein
- 13 grams
- Total: 17 min
- Prep: 5 min
- Cook: 12 min
- Yield: 6 cups
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 234
- Total Fat
- 8 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 10 milligrams
- Sodium
- 191 milligrams
- Carbohydrates
- 28 grams
- Dietary Fiber
- 4 grams
- Protein
- 13 grams
Ingredients
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
Directions
- 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.
